Sunday, December 31, 2006

Happy New Year 2007
To AkshaPatram, Priya, LakshmiAmmal,
Samayal SudhaV, ManPasand Krithika et al

To MahaNandi Indra, Sailu et al

To Deepan Anita, Spicyana, Arthi et al

To Asha, Ashwini, Trupti, Sandeepa, Dilip-UK et al

To All Fellow Food Bloggers and my Readers

This is a Quick post to wish Everyone a Happy 2007.

Tuesday, December 26, 2006

Thenga manga Pattani Sundal

This is the Sundal sold in the Marina beach in Chennai.
Oil less and Healthy Salad.
Thenga Manga pattani (Coconut, Rawmango, White peas) Sundal

Thenga Manga pattani Sundal
Ingredients Needed:

1. Pattani (White Peas) - 1 cup (Soaked overnight)
2. Coconut 2 tablespoons
3. Red Dried Chilli According to taste
4. Raw Mango Pieces 1/4 cup
5. Onion Finely chopped 1
6. Finely Chopped Green Chillies 1
7. Grated Carrot for Garnishing
8. Ginger one small Piece
9. Cinnamon Stick 1 small piece
10. Lime Juice 1 tsp
11. Oil 2 tsp
12. Mustard Seeds 1/4 tsp
13. Salt to Taste.

Grind the following into a Paste without adding water:
1. Coconut
2. Red Chillies
3. Cinnamon Stick
4. Ginger

1. Cook white peas in Pressure cooker - till done.
2. In a Kadai, Heat oil splutter mustard seeds and add cooked peas.
3. Saute for a while and add the grinded paste and Cook for a minute.
4. Then add chopped Raw Mango pieces, Onion, Green Chillies, Grated carrot and mix well
5. Squeeze some lemon juice and Garnish with coriander leaves.

~ ~ Many Flavoured and Irresistible. ~ ~

Another versions here and here

This is my submission for JFI#9 (coconut) hosted by Ashwini of Food for thought

Thursday, December 21, 2006

Christmas in the Tropics

How do you celebrate Christmas in the Tropics?

Generally the picture of Christmas is one of Snow, Christmas Tree by the Fireside, Warmth of family and friends. So What do you expect when you Celebrate Christmas in the Tropics, esp Singapore?

Singapore celebrates with the Christmas Light Up in the Orchard Area, Garden Festival, A dust to dawn non stop music festival in ZoukOut, International Guitar festival, ever appealing shopping made more friendly and exciting with late night shopping, various theatre events and music concerts, to name a few.

To elaborate some of the above, like the Singapore Lights Up Deepavali, she also Lights Up Christmas. Christmas Light Up 2006 extends to about 6.5 Kms with Decorative lighting, Celebratory Arches, Theme Sets that shall delights the Shoppers, Pedestrians and provides everyone an opportunity to exhibit their photo taking skills. Of course, its memory value is much more. Light Up happens in the Shopping heartland of Orchard Road, Scotts Road and Tanglin.
Some interesting statistics of this year's light up, supposed to be the biggest ever and brightest ever, whose theme is, Enchanted Christmas Garden and Christmas Bells, are:-
1. Seven Weeks of Light up from Nov 11, 2006 to Jan 02, 2007. [Waited this long, just to post this near the occasion of Christmas.]
2. Length of Rope Lights and Fairy Lights - more than 100,000 metres.
3. Number of Diamonds and Gems - more than 98000.
4. Number of Red Christmas Baubles - more than 8000.
5. 1000's of Man hours.

Highlight of this years Light Up is the Singapore's most expensive $250,000 Christmas Tree, made of 600 Swarovski Crystals. Its truly a sight to behold. I put up here a lighted version (borrowed photo) and my own day time version of this tree.

Last Year Singapore welcomed over 800,000 visitors this month and hope to welcome even more this time. An occassion for Locals and Visitors enjoy these and vow to come back again for another Christmas.

When are you visiting here

Merry Christmas and a Very Happy New Year to all.

Wednesday, December 20, 2006

Brussel Sprouts Stew
I had bought Brussel Sprouts.
What can I do with these leafy green heads? Normally I make Vatha Kulambu with this. [Am saving some of the Sprouts for this.]
This time around I wanted use of this Veggie with JFI of the month "Coconut" and decided to make a Stew.

Some Ingredients for Stew

Here goes what I made:=

Ingredients Needed:
1. Brussel Sprouts 10 to 12
2. Onion Finely chopped 1/2 cup
3. Tomato Puree 1/4 cup
4. Salt to Taste
5. Coconut Milk 1/2 cup
6. Sambar Powder 1 tsp
7. Oil 1 table spoon

Ingredients for Paste:
1. Coconut (grated) 2 tablespoons
2. Green Chillies 3 Nos
3. Ginger One Small Piece
4. Garlic 2 pods
5. Cumin Seeds 1/2 tsp
6. Fresh Coriander Leaves handful
7. Little Salt.
8. Sugar 1/2 tsp
9. Little Tamarind
10. Few Cashew Nuts
Grind the above finely into paste and Keep Aside.

Steamed Brussel Sprouts

1. Wash and Clean Brussel Sprouts and make slits and Steam Cook.
2. Apply the Grinded Paste inside the slit and out side and keep it for 20 minutes.
3. In another vessel, pour the Coconut Milk. In Coconut Milk add sambar Powder or Dhania Chilli powder, remaining Grindedpaste, salt and keep it aside.
4. Mean time, heat Oil in a Kadai /pan and fry chopped onions till golden brown.
5. Now goes, Tomato Puree and cook well till oil separates.
6. Now add stuffed Brussel sprouts and fry for a minute.
7. Now add coconut milk mixture, check for salt and cook till gravy thickens

Serve with Rice or Rotis.

<>Stew came out well but was relished by all in the family.

Brussel Sprouts Stew

This is My Submission for JFI#9 (Coconut) hosted by Ashwini of Food for Thouught

Monday, December 18, 2006

Fruit Cookies
Baking has not been tried well by me.
So, I recently bought a small OTG.
Maiden item with this is the Fruit Cookies that I post here.
These cookies are made without eggs

Fruit Cookies

Here is the procedure for Fruit Cookies:

Ingredients Needed:
1. Self Raising Flour 5 cups (sieve and measure)
2. Butter 4 cups (Room temperature)
3. Sugar Powder 3-1/2 cups
4. Vannila Essence
5. Fruit Mix 3 table spoons.
6. Salt a Pinch

1. In a Big bowl, take butter and sugar powder and beat well in one direction.
2. When it becomes soft and creamy, add essence and fruit mix.
3. Now, Gradually add self raising powder to make like chappathi dough.
4. Take a small lemon size dough, flatten it and arrange in the Baking tray. (Leave some gap in between cookies.)
5. Bake in preheated oven in 150C for 12 to 14 mins.
6. Cool and store in an air tight container.

~~ Hot Tea with Home made Cookies liven up your weekend evenings. ~~

Note: No need to add any baking soda or powder to the dough. Self raising flour itself contains baking powder.

Thursday, December 14, 2006

Sago Payasam

~ Traditional dish but served in all (Bhavan's) South Indian Meals.
~ Light Dessert.

Ingredients Needed:
1. 4 table spoon Sago
2.1/2 lit milk (boil for atleast 20 minutes)
3. Water
4. Ghee for frying sago , cashew, raisins
5. Sugar According to taste
6. Saffron few strands
7. Elaichi Powder


1. Heat Ghee in a kadai fry Cashews and Raisins and keep it aside.
2. Fry Sago till it pops.
3. Add water and cook till Sago looks transparent.
4. Drain water and add Sago to the boiling Milk and Cook for a further 5 to 8 minutes.
5. Add sugar, mix well, bring it to a boil and switch off.
6. Mix Elaichi powder, fried Cashews and Raisins and Saffron. (soaked in Warm Milk)

<> Serve Hot or Cold. <>

Monday, December 11, 2006

Red Onion Chutney

Red Onion Chutney

(/) Another Chutney/Thuvayal recipe. (/)

You need these ingredients:-

Ingredients Needed
1. Onion (Red) chopped roughly 4
2. Salt to taste
3. Oil 2 tsp
4. Tamarind - Small marble size
5. Dry Red Chillies - 7 (according to taste)
6. Gud (Jaggery) - little
7. Urad Dal 2 tablespoons.

1. In Oil, fry Urad dal, Red chillies till golden brown and keep it aside.
2. Fry chopped Onion pieces with tamarind till transparent.
3. Cool and grind it with salt and Jaggery coarsely.

Temper some Mustard seeds in Oil and pour over the Chutney. (Optional)

(\) Good to Eat and a Great Accompaniment to Dosas, Idlis etc.

Saturday, December 09, 2006

Veppampoo Rasam/Goddu Rasam

Veppampoo Rasam

Rasam that has a blend of Salt, Sour and Bitter taste.
Rasam that is very soothing.
Veppampoo (Neem flower) is believed to have medicinal properties that are good for the stomach.
Easy to make.

Ingredients Needed:
1. Veppampoo (cleaned ) 2 table spoons
2. Diluted Tamarind water 1-1/2 cups or (Soak small marble size tamarind andtake out the pulp)
3. Salt to taste
4. Gud - Little (Jaggery)
5. Hing
6. Water
7. Turmeric Powder 1/4 tsp

For tempering:
1. Mustard seeds
2. Toor dal 2 tsp
3. Curry Leaves one sprig
4. Broken Red Chillies 4
5. Oil or Ghee 1+1 tsp

1. Heat the ghee in a Kadai, add Mustard seeds and when it splutters add Toor dal, Dry red Chillies andCurry leaves.
2. When Toor dal turn golden, add diluted Tamarind Water, Salt, Turmeric, Gud and bringit to a boil.
3. When the raw smell of Tamarind goes, add 1/2 cup water and cook on slow fire.
4. When it is about to boil, Switch off. (Stopped at this stage is Goddu Rasam - Simple Rasam without any Dal.).
5. Fry Veppampoo in another spoon of Ghee and Pour over Rasam. (Addition of the Neem flower makes this Veppampoo Rasam)
6. Close with a lid. [Else the taste the Rasam will go out with its vapours. :-( ]

Serve Piping hot with Steamed rice.

Tuesday, December 05, 2006

Aval Sarkkarai Pongal / Vella Aval
>> Easy Breezy dish.
>> Sweet Pongal made with Aval.
>> Yet Another Traditional Dish.

Aval Sarkkari Pongal/ Vella Aval
Ingredients Needed:

1. Poha/ Aval 1 cup
2. Jaggery 3/4 cup (Grated and soaked in 1/4 cup of water)
3. Dry Ginger Powder
4. Elaichi Powder
5. Cashew Nuts
6. Ghee 1-1/2 tsp


1. Wash Aval/Poha 2 times, drain water and keep it aside.
2. Heat one tsp of Ghee in a kadai/pan fry Cashew nut pieces and keep it aside.
3. Strain Jaggery water in strainer and add in kadai.
4. Make a thick Syrup and in it goes the soaked poha and stir for 2 minutes.
5. Pour another 1/2 tsp of Ghee and Pongal will gather in center.
6. Mix Elaichi powder, Dry Ginger Powder, Fried Cashew nuts .

~~ Enjoy the Goodness of Poha and Sweetness of Jaggery Hot.

Sunday, December 03, 2006

Payaru Vella Sundal

(/) Traditional Sundal Variety.
(/) Healthy Sundal for all.

This is my submission for JFI#8 (jaggery) Hosted by Kay of Towards Better Tomorrow

Ingredients Needed:

1. Green Moong Dal - 1 cup
2. Jaggery (Gud) - 3/4 cup
3. Coconut (Grated) - 1/4 cup
4. Elaichi Powder to taste
5. Salt - 1/4 tsp
6. Ghee - 1/2 tsp

Preparing Method:

1. Fry Green Moong for 5 minutes and Soak in water for 30min.
2. Cook in a open pan till done. (not too mushy)
3. Mean time, Boil Jaggery with 1/2 cup of Water, Strain to remove dust and sand.
4. Make this into a thick syrup.
5. Now add Cooked Moong, Salt, Grated Coconut, Elaichi powder and stir well till water evaporates.
6. Garnish with fried Cashew.

Hot or Cold, Delicious and Healthy !

Thursday, November 30, 2006

Puran Poli (South Indian Style)
Traditional Indian Sweet made with Jaggery and Dal.
Each states has its own version of making this Poli.
The below features the version of Tamil Nadu.

Ingredients Needed For Base
1. Maida 3/4 cup
2. Salt (pinch)
3. Turmeric Powder or Food Colour (2 pinches)
4. Sesame Oil 3 tablespoons.
5. Water to knead the dough

Items Needed For Pooranam (Filling):
1. Channa dal 1 Cup
2. Jaggery 3/4 Cup to 1 Cup (according to taste)
3. Grated Coconut 2 table spoons.
4. Elaichi Powder
5. Ghee 1/2 tsp

Make Base:
1. In a bowl add Maida, Food colour/Turmeric, Salt and knead it to a soft dough using water.
2. Pour Oil on top of dough and keep it aside for 30 to 40 minutes.

Making of Pooranam:
1. Fry Channa dal till good smell comes.
2. Cook this dal in (just enough) water. (not too Mushy)
3. Drain out all water and add Jaggery and Coconut.
4. Grind this into a fine paste.
5. Heat a kadai add this paste and saute till water evoparates.6. Mix Elaichi powder and keep it aside

Making of Poli.
1. Take a tender Banana leaf or thick plastic sheet. Apply little oil.
2. Take some amount of Maida dough and spread with hands.
3. Keep the Coconut filling (Pooranam) inside and cover with maida.
4. Make it into a ball, spread with hands.
5. Fry both sides on a tawa applying little Ghee unti Poli is done.
Delicious, Healthy Poli is ready.Serve Hot with a little Ghee on top of it.Can store upto 3 days.

This is My Submission for JFI#8 (Jaggery) hosted by Kay towards better tomorrow

Tuesday, November 28, 2006

Baingan Masala (Brinjal Masala)

A North/South Medley Dish.
Tangy Flavoured Brinjal Dish.

Ingredients Needed:
1. Brinjal
2. Tamarind small gooseberry size
3. Salt to taste
4. Onion finely chopped 1
5. Tomato finely chopped 1
6. Curry leaves and coriander leaves
7. Turmeric Powder
8. Water

Ingredients for Paste
1. Grated Coconut 2 tablespoons
2. Dhania seeds (coriander Seeds ) 3 tablespoons
3. Til (Sesame seeds) 1 tbsp
4. Dry Red Chilli 7 to 8 (according to taste)
5. Groundnuts 3 tablespoons
Fry the above ingredients separately without adding water and grind into fine paste.

Ingredients for Tempering/Tadka
1. Oil 2 tsp
2. Mustard seeds
3. Cumin seeds

1. Slit Brinjal into 4 or 6 pieces and keep immersed in water till use. (To avoid blackening)
2. Heat Oil in a pan, add Mustard and Cumin seeds.
3. Fry Onion till brown and add tomatoes and fry till cooked.
4. Now goes the main ingredient Brinjal, fry well and add grinded masala paste.
5. Add Turmeric, Salt and Mix well, pour 3/4 cup of water and cook till done.

-:> Serve Baingan Masala with Hot Rice or Roti. <:-

Brinjal Masala (Masala Baingan)

1. Ginger and garlic can be added while grinding.
2. You can stuff this masala in Brinjal and make it as a Curry.

Friday, November 10, 2006

Baked Vegetables

Baked vegetables

Mixed Vegetables in White Sauce and baked with Grated Cheese.

Ingredients Needed:
1. Mixed Vegetables Each 1/2 cup (Beans, Carrot, Potato, Cauliflower, Broccoli, Baby Corn, Peas) - Cut into cubes.
2. Small Shallots - 2, stuck 2 to 3 cloves in each shallots
3. Maida - 2 tablespoons
4. Milk - 2 cups
5. Black Pepper powder
6. Salt - to taste
7. Grated Cheese - 1/2 cup
8. Butter - 2 tsp

Preparation of White sauce:
1. Heat butter in a kadai/saucepan, fry Shallots, Maida in slow flame and gradually add
Milk, mix well without forming lumps. Make the sauce in thick consistency.
Add Pepper powder and keep it aside.
2. Steam the vegetables and mix white sauce. Check for salt.
3. Cover these vegetables with grated cheese and bake it till brown or Cheese melts.

Serve with Toasted Bread or Focaccia Bread. Nutritious breakfast. Suggest you to skip lunch that day. ;-)

This is my submission for WBB#7 by Nandita of Saffron Trail

Baked Vegetables Garnished with Capsicum

Tuesday, November 07, 2006

Idli Sandwich/ Sandwich idli

Sandwich Idli

A hot item for parties.
Easy to prepare.

For idli batter see my earlier post.
For Mint chutney see my earlier post.

1. Grease Idli plates with little Oil and pour 1/2 ladle of batter and cook for 3 minutes.
2. Apply Mint chutney (spread it)
3. Pour again 1/2 laddle of batter and steam it.

Kids who hate Idlis can be attracted with this.

Note: In the Mint Chutney you may also reduce the Coconut and add more Coriander leaves.
Another colourful version of this Sandwish can be made with Onion Tomato Chutney and for more varieties see here.

Sandwich idly

Monday, November 06, 2006

Mint Coconut Chutney
* Healthy Chutney.
* Bread Spread for Sandwiches.
* Easy to prepare.

Mint-coconut chutney

Ingredients Needed:
1. Mint Leaves (washed and cleaned) - 3 cups
2. Grated Coconut - 3 tablespoons
3. Salt - to taste
4. Tamarind - small marble size
5. Channa dal 2 tsp
6. Urad dal 3 tsp
7. Few peppercorns
8. Ginger small piece
9. Garlic pod -1 to 2 (optional)
10. Oil for frying and tempering - 2 tsp
11. Mustard seeds
12. Dry Red Chillies according to taste.

1. Heat 1 tsp of oil in a kadai fry Channadal, Urad dal, Tamarind, Ginger, Garlic, Dried Red chillies and Pepper till golden colour and keep it aside.
2. Fry Mint leaves till it shrinks.
3. Grind the above items with salt and grated coconut.
4. Temper with Mustard seeds.

(-> Serve with Idlis, Dosas or Parathas.

Mint Coconut chutney served with idli

Friday, November 03, 2006

Aloo Capsicum (Aloo Simla Mirch)

Potatoes and Capsicums (Bell Pepper) cooked in Tangy Gravy.
Easy to make Party recipe

Aloo Simla Mirch

Ingredients Needed:
1. Potates 2 (Boiled and cubed)
2. Capsicum 1 (de seeded and Cubed)
3. Onion 2 Finely chopped
4. Salt to taste
5. Oil 2 table spoons.
6. Sugar 1/4 tsp

For Grinding:

1. Green Chilli - 1
2. Chilli Powder - 1 tsp (according to Taste)
3. Coriander Powder - 1 tsp
4. Cumin Powder - 1 tsp
5. Ginger one small piece
6. Garlic 2 pods
7. Garam Masala - 1/2 tsp
8. Chutney Dal - 1 tsp
9.Tamarind Small marble size or pulp 1/2 tspGrind everything by adding little water.

Aloo Simla Mirch with Paratha

1. Heat oil in the kadai, add Capsicum pieces and fry for a few minutes and keep it aside.
2. In same oil add finely chopped Onion and cook till it becomes brown on slow fire. Only browned onions gives a good taste.
3. Add Sugar, Grinded paste and fry for a minute.
4. Pour one cup water and cook till oil floats on top.
5. Now add cubed Potatoes, Capsicum pieces, salt .
6. Cover and Cook in slow fire for 10 minutes,
7. Garnish with Coriander and sliced Ginger Pieces.

Serve with Roti, Naan, Rice

Note:If the Gravy is too watery, mash 1 or 2 more pieces of potatoes.

Sunday, October 29, 2006

Vanilla Choco Burfi

Vanilla Choco Burfi

Are you looking to make a Sweet that shall surprise everyone at the Party?
Here goes A two layered burfi with Maida that shall bring you to the limelight.

Ingredients Needed:
1. Maida 1 cup
2. Milk Powder 2 table spoons
3. Sugar 1-1/2 cups
4. Water 1 cup
5. Ghee 1/2 cup + 2 Tsp
6. Cocoa Powder or Any Chocolate Drink Powder 2 tablespoons.
7. Vanilla Essence few drops

1. Fry Maida in ghee till you get its good aroma. ( On Slow fire)
2. Add Milk Powder to it and divide it to 2 portions.
3. In a thick bottomed vessel make Sugar syrup [Sugar 1/2 portion and water 1/2 cup till 2 string consistency.] and Switch off.
4. Mean time grease a plate and keep it aside.
5. In the Sugar syrup [No need to cook or heat further] mix One portion of Maida, add few drops of Essence and Mix briskly.
6. When it becomes a whole lump, add One Spoon of Ghee and pour this on a greased plate. Level it well.
7. In the same Vessel, add remaining Sugar and make Syrup of 2 string consistency.
8. Now, In Sugar Syrup add Cocoa powder, the second portion of Maida, add few drops of Essence and Mix thoroughly.
9. Now spread this lump on top of White layer.
10. Level it with a little amount of Ghee.
11. While it is still hot, Cut into pieces of any required shape.12. Decorate it with Badam slices.

}{Colourful burfi in just 45 minutes. }{
This is My Submisssion for VCCQ3 Festival Foods By VKN MYDHABA

Thursday, October 26, 2006

Cauliflower Rasam

Cauli Rasam

# Rasam with Cauliflower pieces and dal water.
# Slightly spicy and flavoured with lemon.
# Easy to make and best for parties.

These are What you need:
1. Cauliflower - One small floret
2. Cooked and Diluted dal water (Toor dal) 2 cups
3. Slit Green Chillies - 3
4. Lemon Juice - 2 tsps
5. Salt to taste
6. Hing
7. Turmeric Powder
8. Ripe Tomato - 1/2 (Finely Cut)

These are What you need to Make coarse powder:
1. Pepper 1/2 tsp
2. Jeera 1 tsp
3. Few seeds of coriander
4. One Garlic pod.

These are What you need For Tempering:
1. Oil / Ghee 2 tsp
2. Mustard seeds
3. Small piece of cinnamon stick
4. 1 or 2 cloves.

These are What you need For Garnishing:
1. Coriander Leaves
2. Curry Leaves

1. In boiling water immerse Cauliflower for 5 minutes, Take out and chop finely.
2. In diluted Dal water add Salt, Turmeric powder, Hing, Green chillies, finely chopped Tomatoes andthe Hero of this recipe, chopped Cauliflower.
3. Mix Coarse powder and keep it aside.
4. Heat Oil or Ghee in a pan, Temper the mustard seeds, cinnamon and cloves.
5. Pour this mixture and cook in slow flame till boiling stage.
6. Squeeze Lemon juice after switching off.
-- Cauli Rasam is Ready --

][ Enjoy this with Rice or as a Clear Soup.

Tuesday, October 24, 2006

Diwali Legiyam

Diwali Legiyam (Diwali Medicine).

Diwali Celebrations are coming to a close. Hope everyone enjoyed the Diwali feasts and treats with family and friends. Too much of feasting may follow with fasting due to stomach upsets, for a few. Thats why in our Diwali tradition its good to include something that can prevent this.

Clockwise: Longpepper, Jeera, Dhania, Cardamom,
Black Pepper, Ajwain, Dry ginger in centre
There comes the Diwali legiyam, part of our tradition, that is good for digestion. For family and visitors when we serve the Diwali treats, a small lump of this Legiyam is also served so that they have this legiyam first and enjoy treats unthinking of any worries. [In tamil as we say, Virundhukku mun Marundhu or Medicine before Feast.] It has a strong spicy/sweet/sour taste.

My Diwali Sweets and Savouries:- Badam Halwa, Vanilla Chocoloate Burfi,
Maa Ladoo, Mixture, Mullu Murukku,
Ribbon Pakkoda and Diwali Legiyam in centre.

Here goes the Ingredients Needed:
1. Pepper 2 tsp
2. Jeera 2-1/2 tsp
3. Ajwain (Omam) 1/4 cup
4. Kandanthippili 10 sticks
5. Coriander Seeds 2-1/2tsp
6. Dry Ginger (Sukku) small piece
7. Ghee 3 tsp
8. Gingely Oil 4 tsp
9. Jaggery (For 1 portion of paste, 1 portion of gud)
10. Elaichi Powder
11. Honey.

1. Soak 1 to 6 items in warm water for 2 hours.
2. Grind into a smooth paste
3. Cook this paste, till good smell comes.
4. Pour little water on jaggery and cook till it melts.
5. Filter it, cook again for 5 minutes.
6. Add the paste on Jaggery and cook by pouring some oil and ghee.
7. When it leaves the sides, switch off.
8. Add honey and elaichi powder mix well.

Source: My Mother

Thursday, October 19, 2006

Singapore Lights Up Deepavali

Singapore lights up on important ocassions.

Be it Chinese New Year [China Town], National Day, Hari Raya Puasa (Id) [Geyland Serai and Kampong Glam], Mid Autumn Lantern festival[China Town], Christmas and New Year [Orchard Road].

Now Its time of that year again for Lighting Up the Deepa Raya ie., the twin festivals Deepavali and Hari Raya Puasa in Singapore.

True to the Spirit of Deepavali, Little India is livened up with Colourful Lights and Arches, Stalls, Music, teeming crowds and all that is associated with this Festival of Lights.

The Lighting up theme for last year was "Elephants." This year it shall be the "Peacocks"[See Pics.] Organised by the Hindu Endowments Board and lasts for about a month. Sep 21, 2006 to Oct 29, 2006. The total spend for this year is about S$ 400,000. This is an added visitor attraction to the Little India, for Locals and Tourists, as always and more.

The festivities on this day here is generally to Dress up and visiting temples, meeting friends, Restauranting etc. [Why??? See below.] The Local Television keeps you awake with the latest, popular Movies [Tamil, Hindi and English] that runs marathon through the nights.

The State celebrates with fireworks display on selected Occasions, that are a real treat to watch.

It may be alongside the Marina Bay or Singapore River. These fireworks display are well Orchestrated, Computer Controlled, Synchronised with Music etc etc. All High Tech Gadgetry.

However, Fire Crackers are not permitted for individual use. Kids have to make do with Sparklers and Party Poppers only.

You don't get the Fierce Fire display, Eye burning Smoke, Ear shattering Noises, as in back home. :-(

Its A Very Clean and Quiet Deepavali !!!

Happy Deepavali to You All !!! ====-* *

Sunday, October 15, 2006

::> Jangiri is a traditional Indian sweet made with Urad dal and maida.
::> Jangri is deep fried in oil/ghee and soaked in sugar syrup.::> Jangiri has a flavour of Saffron and Rose. Ingredients Needed:1. Urad dal 1 cup
2. Raw Rice 1 table spoons
3. Maida flour 2 tablespoons.
4. Food colour (Orange ) 3 pinch
5. Sugar 1-1/2 cups
6. Water 1/2 cup
7. Saffron 4 to 5 strings
8. Oil or Ghee for deep frying
9. Jangiri Rit (Thick, Square cloth with small hole in Center)
10. Rose essence or Rose Water little.

Jangiri Frying

Method:1. Wash and soak Rice and Urad dal for 20 minutes.
2. Grind it, in Wet grinder without adding water. (Just sprinkle water).Minimum for 30 mins.
3. Lastly add food colour and maida.
4. Take a bowl of water and put this mixture in water. (It will float.)
5. Heat Oil/Ghee in a flat pan in moderate heat.
6. Make sugar syrup, 1/2 string consistency, add food colour, Saffron and Rose essence and keep it aside.
7. Take Jangiri rit, put some grinded batter and make one big circle and in that circle make small continuous rings.
8. Deep fry in oil, without changing its colour and tansfer this jangiri to sugar syrup.
9. Make another Jangiri and when putting this batch in the sugar syrup, take out the earlier batch of Jangiri and keep aside.
10. Serve Hot or Cold.

# Hot or Cold, Morning or Night, Jangiri is Cool and enjoyable. #
Note: Enjoy it the same day, preferably. Does not last long for more than couple of days, even when refrigerated.

This is My Submission for JFI#7 hosted by Past Presenet and Me