Kasi Halwa | White Pumpkin Halwa

March 27, 2014, 11:10 am

≫ Next: South Indian Lunch Menu 4 - Vathakuzhambu, Araitha Rasam, Paruppu Thugayal, Ladysfinger Fry, Keerai Kootu and Curd Rice

≪ Previous: Parota Veg Salna

Kasi halwa(Pumpkin Halwa), a famous and traditional dessert served in marriages and also during Diwali and other auspicious occasions. Not sure why they call this as Kasi Halwa. This scrumptious dessert is made using white pumpkin. I have tasted these halwa in some engagement functions. Great dessert to treat the our family and guests. There are two version to prepare this wonderful and yummy halwa either using milk or without milk. This version is without milk version.

Kasi Halwa | White Pumpkin Halwa

Preparation time	15 mins
Cooking Time	20 mins
Servings	2

Kasi Halwa | White Pumpkin Halwa

Ingredients:

Grated White Pumpkin	1 Cup*
Sugar	1/2 Cup
Ghee	2 tablespoon
Cardamom Powder	1/4 teaspoon
Kesar Colour	a Pinch
Cashews	6

* 1 Cup Capaciry = 250ml

Kasi Halwa | White Pumpkin Halwa

Method:

Peel the white pumpkin and grate the inner portion. Measure the grated pumpkin along with the water. We don't need to squeeze the water as we need it to cook the grated pumpkin before adding sugar. Heat a pan and add 1/2 teaspoon of ghee and add cashews and fry them till they turn golden brown color. Take the fried cashews aside

Add another teaspoon of ghee and add grated pumpkin and saute them till the raw smell goes off. Cover the pan with a lid and cook the pumpkin till they become soft

When the pumpkin is cooked, add sugar, kesar powder and mix well. Adding sugar dilutes the mixture. No need to panic just keep stirring in medium flame

When the pumpkin turns glossy and starts to combine well, add cardamom and ghee and mix well and keep stirring till the ghee is absorbed well into the halwa

Finally add fried cashews and mix well and remove from flame

Serve the yummy Kasi Halwa (White Pumpkin Halwa) hot.

Kasi Halwa | White Pumpkin Halwa

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South Indian Lunch Menu 4 - Vathakuzhambu, Araitha Rasam, Paruppu Thugayal, Ladysfinger Fry, Keerai Kootu and Curd Rice

March 28, 2014, 12:23 pm

≫ Next: Yugadhi / Ugadi Festival 31-Mar-2014

≪ Previous: Kasi Halwa | White Pumpkin Halwa

This week I have come up with traditional and scrumptious lunch menu. This includes Vathakuzambu, araitha rasam, paruppu thugayal, ladysfinger stir-fry, keerai kootu and curd rice. Any stir-fry vegetable goes well with vathakuzhambu. I personally perfer ladysfinger but you can also try potato fry, tara root fry also. Paruppu thugayal goes well with jeera rasam or araitha rasam. This time I have taken araitha rasam to accompany paruppu thugayal. For every lunch menu, we need to include a spinach dish which would make it more healthy. This time I have concocted keerai kootu which goes well with both vathakuzhambu as well as araitha rasam. Instead of plain curd, I have done the seasoning for curd rice and mixed the curd rice as ready to eat. Curd rice with vathakuzhambu is yet another fantastic combo.

South Indian Lunch Menu 4

All of these dishes require grinding and so proper planning of frying the grinding ingredients and grinding them all prior to cooking will help us finish the cooking at the earliest. Refer the following links for individual recipes. Enjoy the traditional lunch recipe and share your comments!


Vathakuzhambu	Araitha Rasam	Ladysfinger Stir-Fry


Paruppu Thugayal	Keerai Dal Masiyal	Curd Rice

South Indian Lunch Menu 4

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Yugadhi / Ugadi Festival 31-Mar-2014

March 29, 2014, 12:28 am

≫ Next: Ugadi Pachadi

≪ Previous: South Indian Lunch Menu 4 - Vathakuzhambu, Araitha Rasam, Paruppu Thugayal, Ladysfinger Fry, Keerai Kootu and Curd Rice

Yugadhi/Ugadi is a New Year day for the people of Andhrapradesh, Karnataka, Maharashtra and Goa. The name Yugadi or Ugadi is derived from the Sanskrit words Yuga(Age) and Adi(Beginning). It falls on the first day of the Hindu Calendar month Chaitra. The day, begins with ritual showers (oil bath) followed by prayers.

This year Ugadi festival is on 31-Mar-2014

On this special Occasion, People prepare a special dish called Ugadi Pachadi in Telugu and Bevu Bella in Kannada which is a mixture of 6 tastes. This dish symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise), which should be accepted together and with equanimity through the New Year.

The special mixture consists of:

Neem Buds/Flowers for its bitterness, signifying Sadness
Jaggery and ripe banana pieces for sweetness, signifying Happiness
Green Chilli/Pepper for its hot taste, signifying Anger
Salt for saltiness, signifying Fear
Tamarind Juice for its sourness, signifying Disgust
Unripened Mango for its tang, signifying Surprise

Other special dishes made on this auspicious day are:

Like Tamilians, the people of AndhraPradesh prepare Bobbatlu and Kannada’s prepare Obbatu which is called as Purana Poli in TamilNadu. It consists of a filling (gram and jaggery/sugar boiled and made in to a paste) stuffed in a flat roti-like bread. It is usually eaten hot or cold with ghee or milk topping or coconut milk at some places of Karnataka.

Another dish which is prepared on occasion of Ugadi is Ugadi pachhadi (mentioned above). Other dishes include our normal festival thali.

Later, people traditionally gather to listen to the recitation of the religious Panchangam (almanac) of the new year, and the general forecast of the year to come. This is called the 'Panchanga Sravanam', an informal social function where an elderly and respected person will read the almanac.


Purana Poli	Ugadi Pachadi

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Ugadi Pachadi

March 29, 2014, 1:21 am

≫ Next: Lemonade

≪ Previous: Yugadhi / Ugadi Festival 31-Mar-2014

On the special Occasion of Ugadi, a special dish will be made which is called Ugadi Pachadi in Telugu and Bevu Bella in Kannada which is a mixture of 6 tastes. This dish symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise), which should be accepted together and with equanimity through the New Year.

Ugadi Pachadi

The special mixture consists of:

Neem Buds/Flowers for its bitterness, signifying Sadness
Jaggery and ripe banana pieces for sweetness, signifying Happiness
Green Chilli/Pepper for its hot taste, signifying Anger
Salt for saltiness, signifying Fear
Tamarind Juice for its sourness, signifying Disgust
Unripened Mango for its tang, signifying Surprise

Ingredients:

Tamarind	1 small lemon size
Raw baby mango(Vadu Mangai)	2
Salt	To Taste
Neem Flowers	1 tablespoon
Grated Jaggery	1/2 Cup
Green Chillies	2
Chopped Coconut Pieces	2 teaspoon(Optional)

Method:

Soak the tamarind in water and extract the pulp
Finely chop the raw baby mangoes. Always try to use baby raw mangoes instead of the big mangoes as big mangoes will be sour
Mix all the ingredients to form a sauce like liquid. Using a spoon you can mix well so that the jaggery gets dissolved completely
The yummy Yugadhi/Ugadi Pachadi is ready for neivedhyam

Ugadi Pachadi

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Lemonade

March 29, 2014, 1:56 pm

≫ Next: Mango Lassi

≪ Previous: Ugadi Pachadi

Lemonade, a most delicious and soothing beverage to beat the heat of summer. Lemonade, tender coconut water, buttermilk are some of the frequently sought fluids during peak summer. After having a tiring day, a cup of lemonade served with ice cubes truly refreshes us. Preparing homemade lemonade is very simple and we can prepare in larger quantities and store it in refrigerator for a couple of days.

Lemonade

Preparation time	15 mins
Cooking Time	5 mins
Yield	2 litres Approx

Lemonade

Ingredients:

Lemon	6
Sugar	1/2 Cup*(Adjust to your taste)
Water	1.5 litres (Adjust to your taste)
Ice Cubes	1/2 cup

* 1 Cup Capacity = 250ml

Lemonade

Method:

Wash and dry the lemons. Take two lemons and using a grater, grate the outer skin thinly to get the lemon zest. Adding lemon zest while preparing sugar syrup gives a nice flavour and colour to our lemonade. But this is completely optional. Take a sauce pan and add a cup of water, sugar and lemon zest and stir it well till the sugar dissolves completely in the water. Remove the sugar syrup from flame and allow it to cool off.

Meanwhile lets prepare the lemon juice. Cut 5 lemons into halves and squeeze it using a lemon squeezer or juicer. Strain the squeezed juice to remove its fiber and seeds and keep it ready

Take a pitcher, add ice cubes. Then add cooled sugar syrup

Next, add strained lemon juice and adjust the water level according to the sourness of the lemon

Make small slices of the remaining 1 lemon and add it to have an extra flavour. Serve the yummy lemonade chilled

Lemonade

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Mango Lassi

March 30, 2014, 7:03 am

≫ Next: Aam Panna | Raw Mango Juice

≪ Previous: Lemonade

It's a Mango season and its a god's gift for a summer. Mango Lassi is a soothing cool drink for a hot summer. It is gaining popularity world wide. It is smooth, creamy and taste absolutely heavenly. It is made using mango pulp, yogurt and sugar. You can add few mint leaves as an optional.

Ingredients:

Ripe Mango	1 Cup* peeled and chopped
Yoghurt	1 Cup*
Sugar	3 table spoon (Adjust to your taste)
Cardamom Powder	1/8 teaspoon (Optional)
Ice Cubes	1/2 cup (use as needed)

* 1 cup = 250 ml capacity

Mango Lassi

Method:

Peel the skin of the Mango and cut it into small cubes. Put the cubes into the Mixer. Add the Yoghurt and 2 table spoon of Sugar

Blend the mixture nicely and taste the same. Add more sugar if required. The amount of sugar depends on the sweetness of the mango and to your taste. Add the cardamom powder, ice cubes and blend it again. If the mixture is too thick, add little more water depending on the consistency you prefer and serve the same.

Add few ice cubes and Serve the yummy and chilled Mango Lassi !

Mango Lassi

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Aam Panna | Raw Mango Juice

March 31, 2014, 12:36 pm

≫ Next: Mango(Mangaai) Pickle

≪ Previous: Mango Lassi

Aam Panna , a very refreshing juice to beat the heat of summer. It is made from pulp of green raw mangoes and it is used as a tasty and healthy beverage to fight against the intense Indian summer heat. Apart from being tasty this drink also looks good due to its refreshing light green colour. This delicious juice not quenches the thirst but also considered as a great remedy for heat stroke as it prevents the loss of sodium chloride and iron during summer due to excessive sweating.

Aam Panna | Raw Mango Juice

Preparation time	-
Cooking Time	30 mins
Yield	5-6 Glasses

Aam Panna | Raw Mango Juice

Ingredients:

Raw Mango	1
Sugar	1 Cup*(Adjust to your taste)
Mint Leaves	10
Roasted Cumin Powder	1/2 teaspoon
Black salt	1/2 teaspoon
Cooking Salt	1/2 teaspoon
Peppercorns	10
Ice Cubes	1/2 cup

* 1 Cup Capacity = 250ml

Aam Panna | Raw Mango Juice

Method:

Wash the mangoes and place it in a vessel along with 2 cups of water and pressure cook them. Allow 4-5 whistles so that they gets completely cooked. Once cooked, remove the pulp from the skin and throw the skin and also remove the pulp from the mango seed. Now we are ready with our cooked mango pulp

To the pulp, add fresh and washed mint leaves along with roasted cumin powder, black salt and normal salt. Add sugar to the pulp and take it to the mixer

Grind the pulp and other ingredients. Add crushed ice and again blend it to a smooth juice

Now we need to strain the juice using a strainer. After strained, the smooth juice is now ready. We need to serve the Aam Panna really chilled. Take a serving cup and add some crushed ice and then pour Aaam panna to the serving cup

Serve the yummy and chilled and refreshing Aam Panna. We can refrigerate the Aam Panna and whenever we need to serve we can make the serving cup ready with crushed ice and serve the panna really chilled. Slurp!!!

Aam Panna | Raw Mango Juice

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Mango(Mangaai) Pickle

April 1, 2014, 1:52 am

≫ Next: Oats, Broken Wheat, Spinach Dhokla

≪ Previous: Aam Panna | Raw Mango Juice

This is a mango season and you will get plenty of mango at cheaper price. The first thing that come to my mind of recipes using Mango is a Mango pickle. Mango pickle goes very well with curd rice. To have a good mango pickle which stays for a longer period, you should add a correct mixture of salt & spice. The measurement of spice & salt with respect to the quantity of mango given below might look very high for you. I would recommend you to try this measurement for a smaller quantity and if you like, then you can try for more quantity.

Mango(Mangaai) Pickle

Preparation time	10 mins
Cooking Time	20 mins
Yield	1/4 kg

Mango(Mangaai) Pickle

Ingredients:

Finely chopped Raw Mango	6 measures*
Red chilli powder	1 measure
Powdered Salt	1 measure
Fenugreek Powder	1/2 teaspoon
Turmeric Powder	1/2 teaspoon
Mustard Seeds	2 teaspoon
Gingelly Oil	1 tablespoon
Hing	1/4 teaspoon

* 1 measure can be any like cup, ladle, tumbler, bowl etc

Mango(Mangaai) Pickle

Method:

Finely Chop the mangoes into smaller pieces and keep it aside. Depending upon the sourness of mangoes the spice has to be adjusted. If the mangoes are very sour, then increase the spice i.e ratio should be 5:1 (For 5 measures of chopped mangoes need to add 1 measure of red chilli powder). Add the red chilli powder and turmeric powder to the chopped mangoes and stir it well.

Then add a measure of powdered salt and mix well

In a pan dry fry the fenugreek seeds and grind it to powder in a mixer. Add the fenugreek powder to the pickle and mix well

Now pour the oil in the pan and add the mustard seeds once the oil is hot. When the mustard sees begins to sputter add the hing and add these seasoned items to the mangoes. Finally stir well all the ingredients.

Now the yummy Mango Pickle is ready to serve

Mango(Mangaai) Pickle

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Oats, Broken Wheat, Spinach Dhokla

April 2, 2014, 12:45 pm

≫ Next: Doodhi Muthia | Bottlegourd Muthia

≪ Previous: Mango(Mangaai) Pickle

When I have browsing some youtube videos, I came across Tarla Dalala's Oats,semolina and spinach dhokla. I got surprised by the unique combination and its is doubtlessly nutrition rich. Immediately I decided to do the recipe with a small alteration, instead of the normal semolina I have used broken wheat. Yes! Oats, Broken Wheat, Spinach Dhokla, a very yummy and healthy dish. This is a no oil Dhokla except a few drops to grease the cake tin or cooker vessel.

Oats, Broken Wheat, Spinach Dhokla

Preparation time	15 mins
Cooking Time	25 mins
Yield	12 Dhoklas

Oats, Broken Wheat, Spinach Dhokla

Ingredients:

Cooking Oats	1/2 Cup*
Broken Wheat (Daliya)	1/2 Cup
Chopped Spinach	1/2 Cup
Curd	1/4 cup
Greenchilli Paste	1/2 teaspoon
Salt	To Taste
Eno Salt	1/2 teaspoon

* 1 Cup Capacity = 250ml

Oats, Broken Wheat, Spinach Dhokla

Method:

Take the oats to the mixer and grind the oats to a coarse powder.

Heat a pan and dry fry the broken wheat till we get a nice aroma and turns slightly red color. Take the dry roasted broken wheat in a big bowl. To the broken wheat add coarsely ground oats, curd, green chilli paste, and salt

Mix all the ingredients by adding water little by little and keep it aside covered for atleast 15minutes. Meanwhile add water to the pressure cooker and cover it with the lid bring it to boil. After 15 minutes, we may need to add some more water as the broken wheat absorbs all the water. Water level cannot be specified as we need to see and add the water as needed. To the dhokla batter add chopped spinach and mix well

Lastly, we need to add the eno salt. After adding eno sat, just sprinkle very little water over the eno salt and you could see bubbles rising up. Gently stir up once. After adding eno salt we should not stir well.

Pour the batter to the greased cake tin or cooker vessel and pat it once to level the mixture in the vessel. Place the cake tin inside the cooker and pressure cook it for 25 minutes. After 25 minutes, insert a toothpick to check if it comes clean and then switch off the flame. Allow to the cooked dhokla to cool off fully and then carefully invert the cake tin and give a pat. Then using a knife make square or diamond piece dhoklas.

Serve the yummy and healthy Oats, Broken Wheat, Spinach Dhokla with green chutney.

Oats, Broken Wheat, Spinach Dhokla

↧

Doodhi Muthia | Bottlegourd Muthia

April 3, 2014, 6:29 am

≫ Next: South Indian Lunch Menu 5 - Poricha Kuzhambu, Senai Thayir Pachadi, Kovakaai Fry, Mysore Rasam

≪ Previous: Oats, Broken Wheat, Spinach Dhokla

Muthia, a famous Gujarati tea time snack. We can make muthia using many vegetables like methi, mooli and Doodhi is one of the frequently used vegetable in concocting muthia. Doodhi Muthia is a steamed dumpling and hence it is very healthy.

Doodhi Muthia | Bottlegourd Muthia

Preparation time	15 mins
Cooking Time	25 mins
Yield	15 Muthias

Doodhi Muthia | Bottlegourd Muthia

Ingredients:

Grated (Bottle Gourd) Doodhi	1 Cup*
Whole Wheat Flour	1/2 Cup
Bengal Gram Flour	1/4 Cup
Semolina	2 tablespoon
Ginger-Greenchilli Paste	1 teaspoon
Turmeric Powder	1/2 teaspoon
Coriander Powder	2 teaspoon
Cumin Powder	2 teaspoon
Fennel Seeds	1/2 teaspoon
Lemon Juice	1 teaspoon
Baking Powder	1 Pinch
Coriander Leaves	2 tablespoon
Sugar	1/2 teaspoon
Curd	2 tablespoon
Oil	2 tablespoon
Salt	To Taste

* 1 Cup Capacity = 250ml

For Seasoning:

Cooking Oil	1/2 tablespoon
Mustard Seeds	1/2 tablespoon
Sesame Seeds	1/2 tablespoon
Hing	1/4 teaspoon

Doodhi Muthia | Bottlegourd Muthia

Method:

Peel the skin of the bottle gourd and grate it. Squeeze the excess water and take only the grated bottlegourd. Measure 1 cup of grated bottlegourd and start with the preparation. Take the wheat flour, besan and semolina in a bowl and mix well

Add grated bottlegourd, chopped coriander leaves, coriander powder, cumin powder, fennel seeds, sugar,curd, turmeric powder and salt and mix well. Finally add oil and baking powder and knead it to a nice and soft dough

Grease oil in the palms and divide the dough into 3 equal parts. Roll each portion into a cylinder. Place the rolled cylindrical muthia dough in a broad sieve and steam in a pressure cooker or steamer for 20 to 25 minutes.

Insert a toothpick to check if the muthia is cooked properly. Remove the cooked muthia from the steamer and allow it to cool off and then make slices and keep it aside. Heat oil in a pan and add mustard seeds and when the mustard seeds starts to sputter add sesame seeds and hing and saute in medium flame for 2 minutes.

To the seasoned ingredients, add sliced steamed doodhi muthiyas and mix well. Finally garnish with finely chopped coriander leaves

Serve the mouth-watering steamed Doodhi Muthia with hot tea and enjoy the evening snack!

Doodhi Muthia | Bottlegourd Muthia

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South Indian Lunch Menu 5 - Poricha Kuzhambu, Senai Thayir Pachadi, Kovakaai Fry, Mysore Rasam

April 4, 2014, 11:21 am

≫ Next: Cucumber-Mint-Lemon Juice

≪ Previous: Doodhi Muthia | Bottlegourd Muthia

This week I have come up with my mom-in-laws favourite Lunch menu. Poricha Kuzhambu, Senai Thayir Pachadi, Kovakaai Fry, Mysore Rasam and rice with sutta appalam. Poricha rasam is one of the traditional and special dish in Tirunelveli district. It is usually served with Senai Thayir Pachadi. Mostly Poricha kuzhambu is served with sutta appalam as it has already been cooked with many vegetables. Any stir-fried vegetable curry would be good for poricha kuzhambu. I have given here Kovakaai fry, we can also have raw banana fry, potato fry, ladysfinger fry.

Since we are not using any tamarind in poricha kuzhambu, a spicy and tangy rasam would be a best accompaniment for this wonderful lunch menu. I have selected mysore rasam as it goes well with this combo. Mysore rasam a delightful tangy and spicy rasam with ground rasam powder and coconut gravy. Serve this wonderful yummy lunch menu with sutta appalam and see the happiness in your family.

Preparation Time	15 mins
Cooking Time	1 hour
Servings	4

South Indian Lunch Menu 5 - Poricha Kuzhambu, Senai Thayir Pachadi, Kovakaai Fry, Mysore Rasam


Poricha Kuzhambu	Senai Thayir Pachadi


Mysore Rasam	Kovakaai Fry

South Indian Lunch Menu 5 - Poricha Kuzhambu, Senai Thayir Pachadi, Kovakaai Fry, Mysore Rasam

↧

Cucumber-Mint-Lemon Juice

April 5, 2014, 11:09 am

≫ Next: Bread Murukku

≪ Previous: South Indian Lunch Menu 5 - Poricha Kuzhambu, Senai Thayir Pachadi, Kovakaai Fry, Mysore Rasam

Cucumber-Mint-Lemon Juice, a very refreshing beverage to beat the heat of summer. Cucumbers belong to the gourd family and is widely consumed in summer season to beat the heat, keep the body cool and stay hydrated. Cucumber combined with mint leaves and lemon gives a wonderful flavour and refreshes our body.

Cucumber-Mint-Lemon Juice

Preparation time	5 mins
Cooking Time	5 mins
Yield	8-10 Glasses

Ingredients:

Cucumber	500 grams
Mint Leaves	15 leaves
Lemon**	1
Sugar	1/2 Cup*
Water	3 Cups
Ice Cubes	1 cup

* 1 Cup Capacity = 250ml
** Adjust the Lemon juice depends on your taste

Cucumber-Mint-Lemon Juice

Method:

Wash the cucumbers and chop it in cubes or rings. Pluck fresh mint leaves and wash it and add the chopped cucumbers, mint leaves and sugar to the juicer

Grind the cucumber, mint leaves and sugar to a nice and smooth juice by adding 3 cups of water. Squeeze the lemon and extract the juice and keep it ready.

Add crushed ice cubes to the pitcher. Using a strainer add the cucumber juice and lemon juice to the pitcher. Adjust sugar and lemon juice if needed

Serve the healthy and tasty Cucumber-Mint-Lemon Juice chilled and enjoy the drink!

Cucumber-Mint-Lemon Juice

↧

Bread Murukku

April 6, 2014, 10:16 am

≫ Next: Shri Rama Navami

≪ Previous: Cucumber-Mint-Lemon Juice

Bread Murukku, is a quick and easy snack using bread and besan flour. An instant murukku variety to surprise your family. Bread murruku with a hot tea or coffee, a wonderful combination for a nice evening.

Bread Murukku

Preparation time	5 mins
Cooking Time	30 mins
Yield	15-20 murukku

Bread Murukku

Ingredients:

Besan Flour	1 Cup*
Rice Flour	1/2 Cup
Bread Slices	10
Red chilli powder	1 teaspoon
Hing	a pinch
Salt	To taste
Oil	For Frying

* 1 Cup Capacity = 250ml

Accessories Needed:

Kitchen Press & Mould (Chakli Maker)

Bread Murukku

Method:

Remove the corners of bread and soak the bread slices in water and immediately take out and squeeze out the water. In a bowl add gram flour and rice flour and mix well

Add the squeezed bread slices to the flour and add red chilli powder, hing and salt and knead it to a nice and soft dough. Add 1 tablespoon of hot oil to the dough and mix well

Heat oil in a pan. for frying the murukku. Meanwhile take the press and one-star mould and grease the inner side of the mould with oil and take 1 handfull of murukku dough and insert it to the mould and cover it with the press. When the oil is hot enough, gently squeeze the dough to form small murukku in oil. Fry the murukku in medium flame on both the sides till they become golden brown and becomes crispy. Remove the murukku and place it in paper towel to drain the excess oil. Repeat this step for the rest of dough

Serve the yummy murukku with hot tea!

Bread Murukku

↧

Shri Rama Navami

April 7, 2014, 12:24 am

≫ Next: Panagam

≪ Previous: Bread Murukku

Ram Navami is a Hindu festival, celebrating the birth of Lord Rama, son of King Dasharatha of Ayodhya, and 7th avtar of Lord Vishnu. The day is called Rama Navami as it falls on Navami. The birth of Rama on earth is to vanquish the roots of Adharma. Lord rama was born on earth to destroy the demon Ravana.

Story behind: Generally hindus will consider Ashtami and Navami day of each month as unaspicious and will not perform any good events on those days. So Ashtami and Navami went to Lord Vishnu and expressed their unhappiness. To make them happy and to make Dharma rule over Adharma Lord Vishu born as Rama on a Navami Day. The same way Lord vishnu born as Krishna on an Ashtami day which is what we celebrate as Krishashtami(Krishna Jayanthi).

Ram Navami in 2014 is on 8th April 2014 Tuesday. It is considered auspicious to perform elaborate pujas and chant the name of Rama. It is good for the devotees if they hear Ramayana story on that day and also if they chant Ramar Patabishegam episode of Ramayana on that day. Also devotees should prepare the following recipes as neivedhyam and get the blessings of Lord Rama.

Recipes:

Payasam

Neer Mor

Paruppu Payasam

↧

Panagam

April 7, 2014, 6:27 am

≫ Next: Eggless Pineapple Cake

≪ Previous: Shri Rama Navami

Panagam, a special and traditional neivedhyam dish prepared on the auspicious occasion of Shri Rama Navami, Celebration of Lord Rama's Birth. Along with Panagam, Neer mor and Payasam is also prepared on this auspicious occasion.

Panagam

Preparation time	5 mins
Cooking Time	-
Yield	1 Cup

Ingredients:

Grated Jaggery	3 tablespoon
Cardamom	4 pieces
Ginger powder	1 teaspoon
Water	1 Cup
Lemon(small size)	1/2

Method:

Squeeze the half lemon and extract the juice

Crush the cardamom and add it to water

To this add grated jaggery, lemon juice, ginger powder and stir well so that the jaggery gets dissolved

The panagam is ready for neivedhyam

Panagam

↧

Eggless Pineapple Cake

April 8, 2014, 8:24 am

≫ Next: Oats Moong Toast

≪ Previous: Panagam

My first attempt to make Eggless Pineapple Cake. Pineapple cake has a unique flavour and taste which is wonderful. The cake is very spongy and delicious. We can make this cake for any occasion and serve at any time. My little one ate most of the cake by herself as it was so delicious and yummy. The preparation is very simple and I got nearly 8-10 pieces.

Eggless Pineapple Cake

Preparation time	15 mins
Cooking Time	25 mins
Yield	8-10 cake pieces

Eggless Pineapple Cake

Ingredients:

Maida / All Purpose Flour	2.5 Cup*
Baking Powder	1 teaspoon
Baking Soda	1/2 teaspoon
Cardamom Powder	1/4 teaspoon
Condensed Milk	200ml / 7oz
Butter	1/2 Cup**
Chopped Pineapple Pieces	1/2 Cup
Pineapple Juice	1/2 Cup
Salt	a Pinch

* 1 Cup Capacity = 250ml
** Butter should be at room temperature

Eggless Pineapple Cake

Method:

Pre-heat the oven to 350degrees F or 180 degrees celcius.

Take a vessel or bowl and add the maida, baking powder, baking soda, salt and cardamom powder and mix well with a whisk. We can also mix it and sieve it so that all the dry ingredients are mixed well. Now lets start adding wet ingredients. First add the condensed milk.

After adding condensed milk, add the butter, followed by pineapple chunks.

Finally we need to add the pineapple juice. I have used the canned pineapples so the chunks are already soaked in juice we just need to filter the juice and add it at last. Mix all the wet and dry ingredients nicely using a flat spatula.

Take a rectangular or circular cake tin and line it with a baking paper or we can grease it with ghee and dust it with some flour. Add the cake batter and give a pat so that the batter settles down evenly in all places and there are no air pores. Bake it in the oven for 25 mins. After 25 mins, carefully take out the baked cake and insert a tooth pick in the middle and check if it comes out clean. Then place the cake tin over a cooling rack and allow it to cool off fully. Then make rectangular or triangular pieces out of the cake

Serve the yummy pineapple cake

Eggless Pineapple Cake

↧

Oats Moong Toast

April 9, 2014, 4:44 am

≫ Next: Veppam poo Rasam(Neem Flower Rasam)

≪ Previous: Eggless Pineapple Cake

Oats Moong Toast, a very healthy and nutritious toast. I came across this one of the TV shows and Immediately attempted this as this is very healthy. This toast is rich in fiber because of the presence of oats, rich in protein because of moong and rich in spinach because of coriander leaves.

Oats Moong Toast

Preparation time	12 hours
Cooking Time	15 mins
Yield	6 Slices

Oats Moong Toast

Ingredients:

Green Moong dal	1/2 Cup*
Cooking Oats	1/2 Cup
Chopped Coriander Leaves	1/2 Cup
Cardamom Powder	1/4 teaspoon
Green Chilli	2
Lemon Juice	1/2 tablespoon
Sugar	1/2 teaspoon
Baking Powder	1/2 teaspoon
Salt	a Pinch
Cooking Oil / Olive Oil	1 tablespoon

* 1 Cup Capacity = 250ml

Oats Moong Toast

Method:

Soak the moong dal in water overnight or atleast for 12 hours. After 12 hours, drain the water from soaked dal. Add the oats, chopped coriander leaves, green chillies, sugar, salt, lemon juice and baking powder

Combine all ingredients and give a good mix. Grind all these ingredients to a nice paste. Our filling is now ready.

Take 2 slices of bread and brush little oil on one side of the bread slice. Invert the oil greased side down and take 1 tablespoon of ground oats paste and coat it nicely all over the side

Heat a tawa and grease it with little oil. Place the coated oats paste down facing and the oil greased face upwards and toast it in medium flame for 45 seconds and then flip it off other side and toast it for another 30 seconds.

Serve the yummy and crispy Oats Moong Toast hot and ready to devour!

Oats Moong Toast

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Veppam poo Rasam(Neem Flower Rasam)

April 10, 2014, 1:30 am

≫ Next: Thayir Pachadi

≪ Previous: Oats Moong Toast

Veppampoo Rasam(Neem flower Rasam) is a delicious bitter rasam which we mainly prepare for Tamil New Year. This is an exclusive Tamilian recipe. Neem is extensively used in Indian Ayurvedic/ unani medicine. If such a wonderful flower can be used to make a tastier rasam then what could be better ever?

Preparation time	5 mins
Cooking Time	15 mins
Servings	4

Veppam poo Rasam(Neem Flower Rasam)

Ingredients:

Tamarind	1 small lemon size
Salt	To Taste
Red Chilli	4
Thur Dal	1 teaspoon
Ghee	1 teaspoon

For Seasoning:

Ghee	1 teaspoon
Veppampoo(Neem flower)	Few
Mustard Seeds	1 teaspoon
Thur Dal	1 teaspoon
Curry leaves	Few

Veppam poo Rasam(Neem Flower Rasam)

Method:

Soak the tamarind in water and extract the juice add thurdal and keep it in flame.

In a pan, add ghee and fry the red chillies and add it to the tamarind juice and allow the tamarind extract to boil till the raw smell goes off. In a separate pan, heat some ghee and add mustard seeds, when the mustard seeds begins to sputter, add curry leaves and fry for 10 seconds. Take this seasoned ingredients aside.

In the same pan, then add veppampoo(Neem flower) till they turn golden brown color. Add 2 cups of water to the rasam and add these seasoned ingredients to the boiling rasam and when the rasam starts to boil, remove the rasam from the flame.

Now the yummy Veppampoo Rasam(Neem flower Rasam) is ready to serve with hot rice. Its always better to eat this Rasam after few minutes of cooking, so that the aroma of neem flower mix with rasam.

Veppam poo Rasam(Neem Flower Rasam)

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Thayir Pachadi

April 11, 2014, 7:13 am

≫ Next: Festival Lunch Menu-1

≪ Previous: Veppam poo Rasam(Neem Flower Rasam)

Thayir Pachadi, a traditional pachadi we prepare for festivals, auspicious occasions like marriages also. While serving grand feast in banana leaf, just above the payasam, thayir pachadi is being served. Generally vadai is served with thayir pachadi.

Preparation time	-
Cooking Time	15 mins
Servings	4

Thayir Pachadi

Ingredients:

Curd	1/2 Cup
Salt	To Taste

For Seasoning:

Oil	1 Teaspoon
Mustard Seeds	1/2 Teaspoon
CurryLeaves	Few

For Grinding:

Grated Cocunut	3 Teaspoon
Green Chilli	1
Cumin Seeds	1/4 teaspoon

Method:

Grind the grated cocunut, green chilli and cumin seeds to nice paste by adding little water.

Take curd in the bowl and add this ground mixture to the curd kept in the bowl. Heat the oil in the pan, add mustard seeds once the oil is hot. When the mustard seeds starts to sputter add the curry leaves and fry it and take the seasoned ingredients out of the flame and add it to the curd mixture

The yummy thayir pachidi is ready to serve

Thayir Pachadi

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Festival Lunch Menu-1

April 11, 2014, 10:00 am

≫ Next: Tamil New Year(Tamizh Puthandu) / Vishu Recipes

≪ Previous: Thayir Pachadi

Festival lunch menu are always special. We always put our full heart and soul to make a yummy and rich meal to make the auspicious day more special. Delicious Food is the easy way to people's heart. This week I have come up with one of the traditional and favourite festival menu.

Festival Lunch Menu

For any festival menu, there should be a payasam, paruppu, annam(rice), kuzhambu, rasam, kari, kootu, and vadai. Here I have given, Sambar, Lemon rasam, Aviyal, Cheppangkizhangu Roast, Mango Pachadi, Thayir Pachadi, Paruppu Vadai, Appalam and Mango Pickle.

Since we are using tamarind in sambar, I have selected lemon rasam, it can be substituted by any other rasam varieties also. For stew, I have prepared Aviyal. Usually potato fry or any other roast can be done. Even mixed vegetable curry would also be a good option. In mango season, we could surely try and do mango sweet pachadi along with traditional thayir pachadi. Paruppu vadai or medhu vadai is a choice and I prefer paruppu vadai with sambar than medhu vadai. Finally serve with appalam and pickle.


Sambar	Lemon Rasam


Cheppangkizhangu Roast	Aviyal


Paruppu Payasam	Paruppu Vadai


Mango Pachadi	Thayir Pachadi

Festival Lunch Menu

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