Aadi Perukku

 

Aadi  Perukku Festival

The traditional Tamil calendar is one long pageant of a colorful mosaic of festivals. These festivals are an expression of the joyous spirit of celebration.

Adiperukku is a Tamil festival celebrated on the 18th day of the Tamil month of Adi (july 15-August 15). Adiperukku, otherwise called Pathinettam perukku. 

The newly-married couple goes to their in-laws to celebrate Aadi. They also drown the garland which they wore on the day of their marriage and which they kept safely.  On the very day the couple dresses once again as bride and bridegroom. They receive gifts from both parents to commemorate the first Aadi Paddinettaam Perukku Vizha. They also share a common meal with the family.

 The festival is unique in itself because the wife prays not for herself only but also for the longevity and the well-being of her husband.

Special food is prepared on this day and family and friends get together and pray for uninterrupted supply of water and a good harvest.

Happy Aadi Perukku


Chitrannam - Variety of Mixed Rices (Click Here)

Recipes (Click the link)

Coconut Rice

Lemon  Rice

Puliyodarai

Kadambha Satham

Venn Pongal

Raw Mango Rice/Manga Satham

Spicy Tomato Rice

Arisi Paruppu Satham

Dahi Annam/Curd Rice

Sarkarai Pongal

Vadai

Paruppu Vadai

Mysore Bonda

Aadi Perukku

 

Aadi  Perukku Festival

The traditional Tamil calendar is one long pageant of a colorful mosaic of festivals. These festivals are an expression of the joyous spirit of celebration.

Adiperukku is a Tamil festival celebrated on the 18th day of the Tamil month of Adi (july 15-August 15). Adiperukku, otherwise called Pathinettam perukku. 

The newly-married couple goes to their in-laws to celebrate Aadi. They also drown the garland which they wore on the day of their marriage and which they kept safely.  On the very day the couple dresses once again as bride and bridegroom. They receive gifts from both parents to commemorate the first Aadi Paddinettaam Perukku Vizha. They also share a common meal with the family.

 The festival is unique in itself because the wife prays not for herself only but also for the longevity and the well-being of her husband.

Special food is prepared on this day and family and friends get together and pray for uninterrupted supply of water and a good harvest.

Happy Aadi Perukku


Chitrannam - Variety of Mixed Rices (Click Here)

Recipes (Click the link)

Coconut Rice

Lemon  Rice

Puliyodarai

Kadambha Satham

Venn Pongal

Raw Mango Rice/Manga Satham

Spicy Tomato Rice

Arisi Paruppu Satham

Dahi Annam/Curd Rice

Sarkarai Pongal

Vadai

Paruppu Vadai

Mysore Bonda

Aadi Perukku

 

Aadi  Perukku Festival

The traditional Tamil calendar is one long pageant of a colorful mosaic of festivals. These festivals are an expression of the joyous spirit of celebration.

Adiperukku is a Tamil festival celebrated on the 18th day of the Tamil month of Adi (july 15-August 15). Adiperukku, otherwise called Pathinettam perukku. 

The newly-married couple goes to their in-laws to celebrate Aadi. They also drown the garland which they wore on the day of their marriage and which they kept safely.  On the very day the couple dresses once again as bride and bridegroom. They receive gifts from both parents to commemorate the first Aadi Paddinettaam Perukku Vizha. They also share a common meal with the family.

 The festival is unique in itself because the wife prays not for herself only but also for the longevity and the well-being of her husband.

Special food is prepared on this day and family and friends get together and pray for uninterrupted supply of water and a good harvest.

Happy Aadi Perukku


Chitrannam - Variety of Mixed Rices (Click Here)

Recipes (Click the link)

Coconut Rice

Lemon  Rice

Puliyodarai

Kadambha Satham

Venn Pongal

Raw Mango Rice/Manga Satham

Spicy Tomato Rice

Arisi Paruppu Satham

Dahi Annam/Curd Rice

Sarkarai Pongal

Vadai

Paruppu Vadai

Mysore Bonda

Gongura Pachadi/ Pulicha Keerai Chutney

Gongura Pachadi or chutney is an "Andhra Special”. Different regions call it with different names- red sorrel leaves (English), Gongura (Telugu), Pulicha Keerai (Tamil), Ambad bhaji, ambada, ambada (Hindi). Gongura leaves are famous for their rich iron content and they taste sour.

I love this chutney very much, because of its tangy taste. Yesterday I bought this fresh Gongura leaves from Indian grocery store. Today I made this wonderful chutney.

Ingredients

Gongura (Red sorrel) Leaves            - 1 big bunch

Whole Red chilies                             - 8 no. (According to your spice level)

Grated ginger                                     1tsp.

Fenugreek (Methi) seeds                   - ¼ tsp.

Black gram (Urdh) dhal                     - 1tbsp.

Bengal gram (Chenna) dhal                -1tbsp.

Red Sorrel Leaves

Coriander seeds                                  2tbsp.

Oil                                                     1tbsp.

Salt                                                    to taste.

Seasoning:   
Oil                                                      1tbsp.

Mustard seeds                                      1tsp.

Broken chilies                                       4 no.

Cumin seeds (Jeera)                              1/2tsp.

Hing                                                      a pinch.

Curry leaves                                           few.

Method:

• Wash and separate leaves from the stalks and leave them out to dry.
• Heat a oil in a pan, add the leaves and sauté them until soft. Remove and let it cool.
• Heat a 1 tsp. of oil in the same pan, fry brownly the red chilies, Methi, Urdh dhal, Chenna dhal, coriander seeds and ginger. Remove from the fire and let it cool.
• Combine all the fried ingredients with salt and grind in a mixer without adding water.
•  Heat the oil in a pan, and add mustard seeds, when they splutter, add all
• Seasonings and fry for a minute. Remove from the fire.
• Add fried seasonings to the ground gongura chutney along with oil. 
• It goes well with rice, chapatti and snacks. It can stored in the refrigerator for almost 3 weeks. 

Green Fusion Smoothie

This smoothie is very healthy one. This smoothie gives you full serving of fruit and an excellent source of vitamins C, A, K, B1, B6, D& E. This quick and easy smoothie recipe is a filling breakfast or satisfying snack. So get out your blender and enjoy a healthy fruit smoothie today.

Ingredients:

Chopped Green apple                          ¼ cup

Chopped Mango                                  ¼ cup

Chopped pine apple                            ¼ cup

Chopped kiwi                                      ¼ c up

Chopped banana                                 ½ cup

Chopped broccoli                                   2 no.

Chopped carrot                                     ¼ cup

Spinach                                                 ¼ cup

Soy milk                                               ½ cup  

Flax seed                                              1tbsp

Method:                     

• Combine all the ingredients into your blender.
• Blend until contents are smooth and creamy.
• Pour into glass and serve immediately.
• 

Rawal Pindi Chole

Pindi Chole got its name from the place of its origin in Rawalpindi city , now in  Pakistan .Pindi Chole is very famous main course recipe in Punjabi cuisine which serves with Baturas. This Chole is a dry dish, where the Chole are coated very lightly with the gravy.

Ingredients

For Boiling chickpeas

Dried white Chickpeas/ kabuli chana                1 cup

Tea bags                                                       2 no.

Black cardamoms                                           1 no

Cloves                                                           2 no

Crushed green cardamoms                              1 no

Cinnamon                                                      1 no.

Water                                                            2 cups

Salt                                                               To taste.

For Masalas 

cumin seeds                                                   1 teaspoon

ginger    paste                                                1 tablespoon

Amchur powder (dried mango powder)             1 tsp.          

Red chili powder                                             1 tsp.

Coriander powder                                           1 tsp.
Chenna masala powder                                   1tbsp.                                          

Dried pomegranate seeds                                1 teaspoon

Seasoning 

Oil                                                                 1 Tsp

Bay leaves                                                     1 no.

Grated ginger                                                 1 tsp.

Thinly sliced green chilies                                1 tsp.

Cumin seed                                                    1/4 tsp.

Finely chopped tomato                                     1 no.

For Decoration 

Melted ghee                                                   1 tsp.

Chopped coriander leaves                               1 tbsp.

Method:

• Wash the Kabuli chana and soaked overnight.
• Make a small potli by tying the cardamom, cinnamon and tea leaves in a 2" x 2" piece of muslin cloth.
• Place the chickpeas in the pressure cooker, with the water& masala potli, and cook for 2 whistles.
• Strain the chickpeas and reserve the water after discarding the tea bag and whole spices.
• Heat the oil in a pan, add the all seasoning items, fry for few minutes.
• Now add the dried mango powder (Amchur powder)red chili powder, coriander powder, Chenna masala powder and dried pomegranate seeds and fry for 3 minutes.
• Now add the reserved water and cook till the oil separates from the gravy.
• Add the kabuli chana
• Cook till the chole is completely dry.
• Serve hot and garnished with ghee and coriander leaves.