Showing posts with label Festival Recipes. Show all posts
Showing posts with label Festival Recipes. Show all posts

Nov 3, 2015

448: 30 Easy Deepavali Sweets and Savory


Hello Friends

The festival of lights is back. We are left with just a few more days to welcome the most colourful and joyful festival Deepavali. The main highlights of the festival are the crackers and food.
 I am sharing 30 types of Sweets and savories here.
Checkout the link for Deepavali  Special Recipes which are already there. New Recipes are coming soon ,

So book mark this page and try out few snacks and sweets recipes for this year Deepavali 2015 and enjoy with your family and friends.


 Deepavali Sweets and Savory


Nov 1, 2015

447: Thattai – Version 3


This is a traditional south Indian snack recipe, Thattai looks like tiny tortillas – deep fried to golden brown perfection.  It is little bit time consuming than any other snack. But the taste is worth all the effort and hard work!!

Ingredients:
Rice flour                                          2 cups
Urdh Dal Flour -                                3 Tbsp.
Byadagi Red chilies                            5 no.
Curry leaves chopped                         2 Tbsp.
Bengal gram                                        2 Tbsp.
Urdh Dal                                            1 Tbsp.
Butter                                                1 Tbsp.
Salt                                                    To taste
Asafetida powder                               1/4 tsp
Cooking Oil                                          for deep frying

Method

  • Soak the Bengal gram and uradh dhal in 1/2 cup of  warm water for an hour until soft.
  • Soak the Red chilies in a hot water for ½ hours.  Grind Red chilies and Asafetida in a mixer.
  • Mix all the ingredients in a bowl; sprinkle water little by little and knead it into dough. Be careful in not to add too much of water.
  • Divide it into gooseberry sized balls. and keep it covered and let it to dry.
  • Take aluminum foil or zip loc covers, grease it with few drops of oil.  Flatten the ball into thin discs.

  • Grease your fingers and press the ball with your fingers to flatten it.
  • Then with a fork prick all over the Thattai because we don't want the Thattai to puff up like a puri when frying.
  • Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily.
  • Meanwhile heat oil for deep frying. Once the oil is smoking hot, reduce the flame to medium
  • Drop the Thattai gently in hot oil. The oil will bubble and slowly the thattai’s will come on the surface.
  • Flip and cook for more time until the bubbles completely stops, and  cook for 1 more minute in medium – low flame to ensure cooking completely. To ensure both sides are cooked .Drop them on a paper towel to drain excess oil.
  • Drain in paper towels. Do one by one and finish all the dough. Cool down.
  • Once cooled, store them in an air tight container.
  • Enjoy them with your hot tea, or with piping hot rasam rice.
See my Other Thattai Recipe here


Thattai- Version 1



Sep 2, 2015

443: Krishna Jayanthy Recipes



Dear Friends and Readers

My advanced Krishna Jayanthy wishes to all.

Here is a tasty collection of Krishna Jayanthi/ Gokulashtami  lip-smacking special Recipes for you.  Try at home and enjoy the auspicious Occasion.  

Please click the Link and See the Recipes:





Sep 1, 2015

442 : UNNIYAPPAM



Sweet paniyaram aka Neyyappam, a common prasadam in Kerala temples. This sweet is must on Gokulashtami and karthigai deepam.  I already posted unniappam recipe  in my blog. This is slightly different from that. You can make this  even 20 minutesKrishna Jayanthi is very near, try this recipe

INGREDIENTS

 Rice flour                              1 cups

 Wheat Flour                          1/2 cup
 Jaggery                                150 gms
 Ripe banana -                       1 No.
 Coconut bits –                      1/4 cup
 Black sesame seeds              1½ Tbsp.
Green Elachi powder              1 Tbsp.
Baking soda                          1/3 Tsp.
Ghee -                                  1 Tbsp.

Coconut Oil /Cooking oil         For deep frying

Method:

  • Add a cup of water to jaggery and melt it. Strain the jaggery and let it cool.
  • Cut the banana and grind with 1 tbsp. of jaggery, till you get a smooth paste.
  • Fry the black sesame seeds and coconut bits in a ghee till it turns golden brown.
  • Take a big bowl, add the rice flour, wheat flour, banana gravy, baking soda and fried coconut bits ,black sesame seeds and melted jaggery. Mix well. Keep aside the batter for 30-45 mins
  • If the batter turns too thick after resting, add extra water to loosen it and stir well.
  • Heat the Unniappam mould, fill it ¾ of oil, pour the batter into mould.
  • When one side is cooked, using sharp ladle flip it.
  • Once appam is cooked, drain the oil and set aside.
  • Sometimes sugar is sprinkled on top to give that awesome black/brown and white contrast and add sweetness. Also it tastes far better if you take it after couple of days, instead of fresh.other 
Try my other Unniappam Recipe Here





Jan 15, 2015

421 : Chitrannam - Variety Of Mixed Rices




Chitrannam or the rice cooked in different flavors, colors and ingredients. It is prepared by cooking rice and by mixing it with various condiments. Chitrannam varieties improve the taste of food and are mainly indicated in Anorexia.

To See the recipe , Please click the Link








VARIETY OF MIXED RICES 

Puliyodharai (Puli Sadam)                   Lemon Rice                          Coconut Rice
 
       


Kathamba Sadam                            Raw Mango Rice                         Dhadiyonnam 
         


Arisi Paruppu Sadam                           Spicy Tomato Rice                     Sarkarai Pongal          
        
 
     Kothamali Rice                          Bisi Bela Bath                           KalKandu Satham
         

Venn Pongal                                   Capsicum Rice                               Pudina Rice 
          

Jul 16, 2014

Dwadasi Sathuamuthu/ Dwadasi Rasam without tamarind Tomatoes

This saathuamuthu is very simple. I make this saathuamuth on Dwadasi days(Next day of Ekadasi day).
For Dwadasi Paranya Thaligai Menus, Please see here http://www.sadhanakitchen.blogspot.com/2014/01/dwadasi-parayanai-thaligai-dwadasi-menu.html . 
 I made this rasam without tamarind and tomatoes. . It tastes yummy and has the strong aroma of pepper & ginger .

Ingredients:
Toor Dhal                             - ¼ cup
Turmeric Powder                     ½ tsp.
Water                                     2 cups.
Grated Ginger                       1 tbsp
Chopped curry leaves            few 
Lemon Juice                          2 tbsp.
Salt                                      to taste.                          
Fry and Powder coarsely
Ghee                                   ½ tsp.
Urdh dal                               ¾ tsp.
Chenna dal                            ½ tsp.
Black Pepper                         1 tbsp.
Cummin seeds                        1 tsp.
Red chilies                              2 no.
 Curry leaves                          few
FOR TEMPERING IN GHEE:
Ghee                                   1 tbsp.
Mustard seeds                      1/2 tsp
Curry leaves                         little
Crushed red chilies                2 no.
Hing                                     a pinch                                 

Chopped Coriander leaves      for Garnish

Method:

  • Pressure cooks the dal with turmeric powder. Mash the dal and add 2 cup of water and dilute it. Transfer into the big vessel.
  • Add salt, turmeric powder,ginger, curry leaves and Hing and bring to boil on low fire.
  • In mean time, fry above ingredients (expect cumin seed) and powder it coarsely.
  • Add ground powder and while rasam froths up, remove from the fire.
  • With one tablespoon ghee, fry the mustard seeds ,when they burst add curry leaves crushed red chilies and Hing to it and pour them to the Rasam.
  • Squeeze lemon juice and mix well.
  • Garnish with chopped cilantro. 

Note:
  • Lemon juice gives the sourness and pepper gives the taste and strong aroma for the sathuamuthu.

Apr 13, 2014

Tamil Puthandu and Happy Vishu Wishes 2014

Dear Friends





May we all have the divine shower of Perumal, Thayar and Acharyas in this Jaya Varusha Pirappu 
"Iniya Tamizh Puthandu Nalvazhthukkal" (இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்).

 Varhusha Pirrappu Thalighai” (Please see the links)





Happy Vishu!!. Please see my Vishu Recipes







Mar 14, 2014

Amavasai Thaligai



Amavasai (अमावस्या) means New Moon night in Sanskrit language when there is no moon at night. Amavasya (अमावस्या) is observed as a pious  day .  In old Indian culture and beliefs, irrespective of religions, it is considered a time of great power. In Tamil culture, though, Amavasai is commonly used in religious spheres.
  There is specific Thaligai(cooking) on Amavasya day . On that day recommended vegetables are Bitter gourd, Raw banana, Colocasia (Seppankizhangu),Senai kizhangu, Ladies finger, Snake gourd, avaraikkai,  and White Pumpkin. 'English' vegetables are to be avoided-carrot, cabbage, cauliflower, beetroot etc. On Amavasai days, recommended dhal is  Moong dhal(Pasi paruppu) . In payasam cashew and raisins, are not recommended. Only Jaggery based payasam is allowed ( No sugar based payasams). Only one main meal is taken and at night Palaharam(Actually fruits but nowadays tiffin items) are taken at night.

But festival amavasaya days like Deepavali day, you can use tuvar dhal, and cashewnuts.

Thanks Veda bahenji for your nice guidance.

I would appreciate if someone could improve on the above.



Amavasai Thaligai Menus:





Rice                                                                                 Ghee                                      

                                                                

          Parruppu                                               Milaghu Kuzhambhu

                                      

Killumilagai Sathuamuthu                             Pudalangai Milaghu kootan
                                   

                                


Raw Banana Podimas                               Seppankizhangu Karameethu                               


                          

Inji Thuvayal                                                Bitter gourd Fry

                        

Inji Thayir                                                      Vadai

                                                                                        



Moong dhal Payasam (For Deepavali)          Plain Yogurt
                                                                                                           










Oct 3, 2013

Navratri Festival/Navratri Sundal Variety




The word Navaratri literally means nine nights in Sanskrit, Nava meaning nine and ratri meaning nights. During these nine nights and ten days, Eight forms of Lakshmi are worshiped in vaishnava community. The tenth day is commonly referred to as Vijayadashami or "Dussehra.

Though, every region in India celebrates this festival in its own way. In Tamil culture, Navarathri Festival is dedicated to the 3 avatars of Goddess Shakti - Durga (the warrior Goddess), Lakshmi (the Goddess of wealth), and Saraswati (the Goddess of knowledge). Navarathri is observed in the Tamil month Puratassi in Tamilnadu.

In Tamilnadu,the   Navarathri festival is dedicated to Golu doll arrangements. The golu dolls which are collected over a period of years and some which are traditionally passed from one generation to another forms part of the golu dolls. But today Navarathri Golu is more famous for arrangement of dolls by themes.  Ayudha Puja is performed on the ninth day of Navarathri.

Golu


I  wanted to share few easy and quick to make sundals recipes here for the occasion. Please see the link

Sundal Varieties







Sprouted Moong Dhal sundal



Chitrannam- Variety of Rices                                   Black Pepper Rice



CURD RICE/DADDOJANAM

Yogurt Rice Tempered with Spices and. Pomegranate.   This moist, pleasantly seasoned rice and yogurt dish in the South Indian ...