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Friday, October 23, 2009

LAUKI TAMATAR SUBZI

INGREDIENTS:

Lauki (bottle gourd) - 1/2 kg.
Tomatoes - 2 or 3
Dhania powder - 2 tsp.
Cumin powder - 1/4 tsp
Turmeric powder - a pinch
Red chilli powder - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Hing
Salt - as per taste
Oil - 2 tsp.
Coriander leaves - few
Garam masala - 1/2 tsp.

METHOD:

Peel and cut lauki to small cubes.

Puree tomatoes.

Heat oil in a kadai, add cumin seeds, turmeric powder, hing and saute for 10 sec. Now add pureed tomatoes, and saute well till oil leaves the sides. Add coriander powder, jeera powder, red chilli powder, saute for 10 seconds and then lauki, garam masala and salt. Pour in half a cup of water, cover it with a lid and cook till tender and slightly thick. Garnish with coriander leaves. Best with chappatis and pooris.

RAGI KOOZH

INGREDIENTS:

Ragi powder - 2 tablespoons
Sugar - 2 tsp.
Milk - 1/2 cup
Water

METHOD:

Take ragi powder (available readily in market) in a bowl, add some water to it and mix thoroughly without any lumps. This should be slightly watery. Heat a kadai, pour in the mixture and stir it till glossy and semi-solid. When warm, add milk and sugar to it, mix well. Make a paste which will easy to swallow. This can be given to toddlers from 3 months, when we start giving semi-solid food and can be given till they get their teeth. Very nutritious and healthy.


VERSION -2
Add salt instead of sugar and mix buttermilk instead of milk. But for toddlers, make sugar version.

FRESH FRUIT MOCKTAIL

The word "Mocktail" is a derivative of two words: 'mock' meaning an imitation of something and the word 'cocktail' meaning a mixed drink. It is made of one or more kinds of beverages such as fruit juices or mixers. It is stirred or shaken before serving.

INGREDIENTS:

Grapes - 200 gms.
Oranges - 2
Apple - 2
Honey - 4 tablespoons
Powdered sugar - 6 tsp.
Lime - 1/2
Crushed ice cubes - optional

METHOD:

Wash all the fruits well and blend each one separately in a blender or juicer alongwith sugar. Filter the pulp to get a clear juice. In the apple juice, squeeze 1/2 a lime to prevent discolouration.

Add water according to the desired consistency. This should not be too watery or too thick.

Now, the interesting part comes. Take a tall glass, pour in some orange juice and place it in the freezer till a layer of ice is formed. Next, pour in the apple juice and again freeze it till a layer of ice is formed on top. Take out and pour in the grape juice and now you need not freeze if serving immediately. (Crushed ice is not necessary as the juice is already slightly freezed).

Add honey and stir while serving. Colourful fresh fruit mocktail is ready. Serve it chilled.

Thursday, October 22, 2009

CHANNA DAL TADKA

INGREDIENTS:

Channa dhal - 1 cup
Tomatoes - 2
Onion - 1
Crushed ginger - 1 tsp.
Crushed garlic - 1 tsp.
Green chillies - 2
Chilli powder - 1/2 tsp.
Punjabi garam masala - 1 tsp.
Cumin seeds - 1 tsp.
Turmeric powder - 1/4 tsp.
Ghee - 1 tablespoon
Oil - 1 tablespoon
Coriander leaves - few

METHOD:

Cook chenna dal in enough water till soft, but retaining its shape. Drain excess water completely and keep aside. Do not mash the dhal.

Chop onions and tomatoes finely. Slit green chillies. Crush ginger and garlic.

In a heavy-bottomed pan, heat oil, add cumin seeds and slit green chillies and saute for 10-15 seconds.

Add chopped onions and saute till translucent. Add crushed ginger and garlic and saute till the raw smell diffuses. Add the chopped tomatoes, chilli powder, turmeric powder and saute for a while till pulpy and till oil separates. Add garam masala and slightly mash the tomatoes. Now add the chenna dhal, salt and a cup of water and bring it to a boil. Add water according to the desired consistency.

Garnish with finely chopped coriander leaves. Add ghee while serving and serve hot.

Best with rice, poori and chapathi.

Wednesday, October 21, 2009

BHINDI MASALA

INGREDIENTS:

Bhindi (ladiesfinger) - 1/2 kg.
Tomatoes -3
Onions -2
Ginger-garlic paste - 1/2 tsp.
Garam masala powder - 2 tsp.
Chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Oil - 1 cup
Salt - as per taste

METHOD:

Chop onions finely. Puree tomatoes.

Cut bhindis to 1" long pieces. Deep fry in oil, sprinkle a dash of salt while frying, and keep it aside.

Heat a ladle of oil in a kadai, add chopped onions, and saute till onions translucent. Now add ginger-garlic paste and saute till it diffuses its raw smell. Add the pureed tomato and saute well till oil leaves the sides. Now add enough salt, chilli powder and coriander powder and fry for 3 minutes. Add garam masala and fry for a minute. Now, add fried bhindi and mix gently. Keep on heat for two minutes and remove from fire. Serve hot with chapathi, phulka or naan.

Note:
The bhindis, when deep fried should be crispy at the same time should not lose its colour also.

Tuesday, October 20, 2009

GUESTBOOK

WELCOME TO MY GUESTBOOK. FEEL FREE TO SEND IN YOUR COMMENTS AND SUGGESTIONS. IT MEANS A LOT TO ME. KEEP COMMENTING ON MY "GUESTBOOK" TOO. THANK YOU FOR VISITING MY SPACE.


1st entry for my event "Food for orphanage"

Two young girls, wanted their first expense from their first salary to be spent for a good cause. They had purchased dresses for girls in an orphanage and had distributed it on Diwali day.

On seeing my event, they asked me if they can send in this entry. Though the ongoing event is "FOOD FOR ORPHANAGES", I said 'YES' because "Charity sees the need and not the cause". Generally, we pool up entries only during the round-up, but seeing the enthusiasm of the two girls (they did not even want their names to be published), I have posted it now itself, as the "smallest good deed is better than the grandest good intention" as said by Duguet.
Friends, pour in your entries too. Last date : Nov.30th.


The details of the orphanage they visited:
Avvai Home, Besant nagar, Chennai
Phone no. 04424913226
Any kind of sponsorship can be done. Money, snacks, lunch, dinner, stationeries, dresses, can volunteer taking tuitions etc.

KUDOS TO YOU GIRLS. A KIND & COMPASSIONATE ACT OFTEN HAS ITS OWN REWARD ... STILL, A FRIENDSHIP AWARD TO BOTH OF YOU. KINDLY ACCEPT IT.

Get This from CyArena.com

Monday, October 19, 2009

CARROT RICE

INGREDIENTS:

Carrot - 1/4 kg.
Cooked rice - 4 cups
Onion - 2
Cumin seeds - 1 tsp.
Coriander powder - 1 tablespoon
Chilli powder - 1/2 tsp.
Cinnamon stick - 1" piece
Cardamom - 2
Clove - 2
Ghee - 2 tsp.
Oil - 4 tsp.
Salt - as per taste
Coriander leaves - few

METHOD:

Chop carrot into small pieces. Pressure cook rice.

In a kadai, heat oil, add cumin seeds, clove, cardamom, cinnamon and finally onions. Saute till onions are translucent. Now add carrots and saute in high flame for 1 minute. Simmer, add salt, chilli powder, coriander powder and mix well. Sprinkle some water and cover it with a lid. Stir in between. When done, switch off the stove and add cooked rice to it alongwith ghee. Add enough salt for the rice, mix gently and garnish with coriander leaves.

An ideal lunch box recipe.

GINGER PACHADI

INGREDIENTS:

Ginger - 2" piece
Coconut scraped - 1/4 cup
Green chilly - 1
Salt- as per taste
Curd - 1 or 2 cups
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Hing
Oil - 1 tsp.

METHOD:

Wash the ginger well. Peel out the skin. Chop it and grind it in a mixie alongwith chilly, coconut and salt. Transfer it to a bowl, add curd to it and mix well . If too thick, mix some more curd. Season with mustard seeds, urad dhal and hing. Spicy, ginger pachadi is ready.

Thursday, October 15, 2009

OAT APPLE CRUNCH


INGREDIENTS:

Oats - 2 cups
Apples - 4
Sugar - 1/2 cup
Water - 1/4 cup
Instant coffee powder - 11/2 tsp.
Cinnamon powder - 1/4 tsp.

METHOD:

Wash and cut apples into 2"thick slices. Do not peel the skin. Discard the seeds.

Spread oats in a plate.

Dissolve sugar in water and mix coffee powder and cinnamon powder. Bring it to a boil. Simmer for 2 minutes till the syrup is slightly thick. Switch off the stove.

Dip both the sides of apples quickly in the syrup.

Coat all the sides of the dipped apple with oats, which is spread on the plate.

Bake at 180 degrees C for 10 minutes.

Serve with honey or dates syrup.

Wednesday, October 14, 2009

AWARDS FROM FRIENDS

These are awards from Sailaja, I would like to share it with all of my friends

MANAKKOMBU / MULLU MURUKKU / MAGIZHAMPOO MURUKKU / MULLU THENKUZHAL

HOW TO MAKE MULLU THENKUZHAL, HOW TO MAKE MANAKKOMBU / HOW TO MAKE MULLU MURUKKU / HOW TO MAKE MAGIZHAMPOO MURUKKURecipe courtesy: My mom.
My mom is an expert in making this and our family's all time favourite of hers is manakkombu.

INGREDIENTS:

Raw rice - 4 cups
Moong dhal - 1 cup
Butter - 100 gms.
Cumin seeds - 2 tsp.
Hing
Salt - as per taste
Oil - for deep frying

METHOD:

Pound together rice and moong dal in a flour mill to a fine powder.

Mix all the ingredients without water (except oil). Keep aside.

Take out a small portion, add little water and knead it to a medium-soft dough.

Heat oil in a kadai. Make balls out of the dough and place it in a three starred achu (what we call as mullu thenkuzhal achu) and press it firmly in a circular motion , directly into the oil. Flip on both sides till hissing and bubbling sound from the oil reduces.


HOW TO MAKE MANAKKOMBU / HOW TO MAKE MULLU MURUKKU / HOW TO MAKE MAGIZHAMPOO MURUKKUNOTE:

Ensure medium heat of oil.

Take out only little portions of the mixed flour and knead with water as and when required. By doing like this, it will get a beautiful colour. This applies to all the bakshanams.

Tuesday, October 13, 2009

DEEPAVALI LEGIYAM / DEEPAVALI MARUNDHU

DIWALI-MARUNTHU-RECIPE, HOW-TO-MAKE-DEEPAVALI-MARUNTHU

This is the one proportion we make in our home right from my great grand mothers period. For me, its my grandma's recipe. She does it so perfectly with a soft texture and a glazy look which I have not tasted anywhere. There are many variations though. Now the Deepavali legiyam from my grandma's kitchen.
Recipe courtesy: My grandma.

INGREDIENTS:

Sukku(dried ginger) – 1” pieces – 2
Kandathippili – 20 gms
Omam – 20 gms
Sitharathai – 10 gms
Jeera – 3 tsp.
Pepper – 2 tsp.
Virali manjal – 1
Jaggery
Ghee – 25 gms
Gingelly oil – 3 tablespoons

METHOD:

Heat a kadai, add all the ingredients (except ghee and oil) and slightly heat it.

Grind in a mixie to a fine powder. Sieve well. Again, grind the coarse powder leftover with very little water, to a fine paste.

Mix the fine paste and the fine powder well to form a dough.

Take equal quantity of jaggery. (Jaggery and dough ratio = 1:1)

Dissolve jaggery in a ladle of water and filter it without any dust or mud.

Now heat a heavy bottomed pan, add the dough, jaggery and sauté well.

When half- done and thick, add oil and ghee.

Saute well. When glossy, immediately transfer it to a vessel. 


Make small balls out of it, and distribute it to everyone in the house.

This is very good for indigestion and our elders have made it a custom to make it during Deepavali because we will feel heavy after having a sumptuous meal, sweets and savouries on Deepavali.

DIWALI-MARUNTHU-RECIPE, HOW-TO-MAKE-DEEPAVALI-MARUNTHU
NOTE:

Ensure medium heat.

When you dip your hand in water and take the lehiyam, it should not stick to your hand. That is the correct consistency.

Be quick and attentive, and transfer it immediately when glossy. Else, the lehiyam will be separated from the ghee and will become hard.

& an award from Sailaja . Thank you Sailaja

Monday, October 12, 2009

BESAN BADAM CAKE

I tried this in the same pattern of 7 cups cake, but with a slight difference.

INGREDIENTS:

Gram flour(Besan flour) - 1 cup
Coconut scraped - 1 cup
Badam powder - 1 cup
(I used MTR Badam feast powder)
Ghee - 1 cup
Milk - 1 cup
Sugar - 2 cups

METHOD:

(MTR Badam feast contains sugar and so, I have measured only 2 cups of regular sugar).

Mix all the ingredients(except ghee) without any lumps. Pour in quarter portion of ghee and mix well.

Heat a heavy bottomed- pan, and pour in the mixture.

Stir for about 15 minutes, in a medium heat. Now pour in the remaining ghee and stir continuously.

There will be bubbles all over.

The mixture will become frothy, leaving the sides and when the whole mixture comes together, like a ball, switch off the flame and immediately transfer it to a greased plate.

Slightly press with a spatula to get a uniform surface.

Put horizontal and vertical lines using the spatula.

Allow it to cool completely and then take out the pieces. Your BESAN BADAM CAKE is ready.

I got 20- 25 medium sized pieces from this measurement.

THE MICROWAVE OVEN VERSION:

I did not note down the timings, but have clicked the step by step procedure. Have a look at it. It approximately took 20-25 minutes in microwave high. I took it out and stirred in between.





Sunday, October 11, 2009

KARUVEPPILAI IDICHA PODI


INGREDIENTS:

Curry leaves - 1 cup (tightly packed)
Toor dhal - 1 tsp.
Dry red chillies - 4
Urad dhal - 3 tsp.
Tamarind- 1/2 lemon size
Hing
Salt
Oil

METHOD:

In a kadai, heat a spoon of oil and fry the curry leaves till dry. Keep aside. In the same kadai fry the dhals , chillies and hing till golden brown. In a mixie, first dry grind the curry leaves and tamarind with salt. Now add the dhals and grind to a coarse powder. Mix it with rice alongwith a little bit of ghee and gingelly oil added to it.

SUGAR SYRUP CONSISTENCY

Here are various consistencies of sugar syrup for preparing sweets. Hope this will be of use to everyone.
Put the sugar in a vessel. Pour enough water to cover the sugar. Heat it and dissolve it slowly, stir in between.(Keep the stove in simmer and do not allow it to boil now) When completely dissolved, allow the syrup to boil. Once it starts boiling, need not stir it. Over stirring will affect the consistency of the sugar syrup. Boil the syrup in medium heat.
Sugar Syrup Consistencies:
Thin Syrup : Sugar is dissolved completely and the syrup gets a shine.
Sticky Syrup: Dip your forefinger in cold water and then in the syrup. Hold your forefinger and thumb together and it will be sticky.
Note: Test the syrup consistencies between your thumb and forefingers.
Half thread consistency: When tested between thumb and forefinger, a string is formed, but it will cut immediately.
One thread consistency: A thin string is formed when tested between thumb and forefinger.
Two thread consistency: Two threads are formed.
2 - 3 thread consistency: String appears in 2 or 3 places.
Gathered consistency: Pour little syrup into water, it settles down and can be gathered by hand.
Ball consistency: When syrup is poured into a cup of water , a small ball can be formed when rolled with fingers. The ball can be soft or hard depending upon the sweet.
Crack consistency: When a little syrup is poured over water, it becomes hard.
Caramel consistency: Sugar syrup changes to a golden browncolour and then to a dark brown colour.

Friday, October 9, 2009

MOLAGU KUZHAMBHU / MILAGU KUZHAMBU

HOW TO MAKE  MILAGU KUZHAMBU, PEPPER  KUZHAMBU,IYENGAR RECIPES
Generally for molagu kozhambu, we do not use any vegetables. It has its own taste. A slight variation is, karuveppilai kozhambu, in which we use a handful of curry leaves whereas for molagu kozhambu we use few curry leaves. The preparation is same for molagu kozhambu and karuveppilai kozhambu. This is very good for digestion. This recipe is a "pathiya samayal" given to ladies after child birth. This kozhambu can be mixed with rice and best with curd rice also.

The best combination for this is Daangar pachadi
and sutta appalam.INGREDIENTS:

Tamarind - a lemon sized ball
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dhal - 2 tsp.
Toor dhal - 1 tsp.
Curry leaves - a handful
Mustard seeds - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing
Salt

METHOD:

Soak tamarind in lukewarm water and extract thick pulp.

In a heavy-bottomed pan, heat a spoon of oil and fry pepper, chillies, hing, urad dhal and toor dhal till golden brown. Now add, curry leaves and saute well till it changes its colour. When cool grind it in a mixie to a paste.

In the same pan, heat the remaining oil, add mustard seeds. When it splutters, pour in the tamarind extract and allow it to boil for five minutes. Now add the ground paste and let it boil till it thickens. Molagu kozhambu is ready.

DAANGAR PACHADI

INGREDIENTS:

Dry roasted urad dhal powder - 4 tsp.
Salt - as per taste
Fresh curd - 1/2 cup
Thick butter milk - 1/2 cup
Hing - 1 pinch
Coriander leaves - few

For seasoning:
Mustard seeds - 1/4 tsp.
Oil - 1 tsp.

METHOD:

Mix all the ingredients without any lumps. If thick, add some more buttermilk. Season with mustard seeds. Add finely chopped coriander leaves and mix well.

VARIATION:
RAW DAANGAR PACHADI:

Use raw urad dhal powder, instead of roasted urad dhal powder, and season with cumin seeds and mustard seeds.

Wednesday, October 7, 2009

CHENNA PULAO & AWARDS


INGREDIENTS:


Basmati rice - 1 cup
Kabul chenna - 1/4 cup
Tomatoes - 2
Onion - 1
Dry red chillies - 1
Ginger - 1/2" piece
Garlic - 1 pod
Garam masala powder - 1 tsp.
Chilli powder - 1/4 tsp.
Dhania powder - 1/4 tsp.
Salt - as per taste
Oil - 1 tablespoon
Ghee - 1 tablespoon

METHOD:

Soak chenna overnight. Pressure cook with salt , drain water and keep aside. ( as you do for chenna sundal)

Pressure cook rice in two cups of water.

Grind together, tomato, onion, red chillies, ginger and garlic to a smooth paste.

In a heavy-bottomed pan, heat oil, add the ground paste and saute for 3 minutes. Add cooked chenna and saute well till oil leaves the sides. Add all the powders, and salt. Mix well and saute for a minute. Now add the cooked rice and ghee, Mix it gently without breaking the grains. Serve hot.

These 4 awards from Sandhya



and again a giant bear hug from vidhas

NELLIKAI PACHADI

As already said, nellikai pachadi or nellikai thogayal is done on Dwadashi days.

INGREDIENTS:


Big nellikai(Amla) - 2
Salt - as per taste
Green chillies - 2
Curd - 1 cup
Scraped coconut - 2 teaspoons
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.

METHOD:

Steam cook nellikai and discard the seeds. Mash the cooked nellikai using your hand. In a mixie, grind the green chillies, salt and scraped coconut, add mashed nellikai and give it a whip.

Transfer it to a bowl and add the curd . Mix well.

Season it with mustard seeds and urad dhal.

KADAMBA KUZHAMBHU


We use only naatu karigai for this. I make this often. It has got lots of appreciations from guests also. This is a famous iyengar recipe.

INGREDIENTS:

Pooshani(Ash gourd) - 100 gms
Avarakkai(Broad beans) - 50 gms
Parangikai(Pumpkin) - 50 gms.
Kothavarangai (Cluster beans) - 25 gms.
Vazhakkai(Raw banana) - 1
Toor dhal - 1/2 cup
Tamarind - a lemon sized ball
Green chillies - 2
Curry leaves - few
Scraped coconut - 1/2 cup
Mustard seeds - 1 tsp.
Turmeric powder - 1/2 tsp.
Gingelly oil - 2 tablespoons
Salt

To powder:

Coriander seeds - 2 tablespoons
Bengal gram - 1 tsp.
Methi seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Dry red chillies - 2
Pepper - 1/2 tsp.
Hing

METHOD:

Pressure cook toor dhal with turmeric , mash well and keep aside.

Extract pulp from the tamarind. Cut ash gourd, pumpkin and raw banana to big cubes. Cut broad beans and cluster beans to finger-long pieces. Slit green chiliies.

In a pan, heat a teaspoon of oil and add the items (given in the list" To Powder") till golden brown. When cool, add coconut and powder coarsely in a mixie. Keep aside.

In the same pan, heat the remaining oil , add mustard seeds , slit green chillies and curry leaves. Then add all the vegetables and stir fry for 2 minutes. Add required amount of salt, pour in 1/4 cup of water and cover it with a lid. When half done add the tamarind extract and let it boil till the raw smell of the tamarind goes. Now add the mashed dhal and let it boil for 3 more minutes. Add the ground powder and bring it to a boil. Best with rice.

Tuesday, October 6, 2009

MAA VILAKKU / MAAVU THIRUVILAKKU / A COMPLETE GUIDE ON MAAVILAKKU

How to make maavilakku?. Maavilakku for Perumal, How to put maavilakku?

This is an age old tradition. Many people have forgotten the traditions. Also, even if they are interested, they do not have elders to clarify on traditions. I am posting this, as I felt this post would be useful for the youngsters / future generations(in our family and readers' family) who are interested in knowing our tradition, customs and culture. I have posted what all I have learnt from my elders. Hope this guide will be useful and informative for everyone. I would be happy if the post serves it purpose. I have posted the details I learnt from my elders, so that it will be a ready- reckoner for everyone, the future generations of our family and me as well. If you have any other doubt, please feel free to message me through the contact form. Scroll down to the end of this post for recipe links.

The Tamil month 'Purattasi', sixth month in Tamil Calendar is very auspicious to Tamilians and is dedicated to Lord Venkateswara (Balaji). 
Some people fast on all 'Purattasi Saturdays', even without drinking water. Some people observe partial fasting on all days in Purattasi, some others limit their fast to Purattasi Saturdays.
How to make maavilakku?. Maavilakku for Perumal, How to put maavilakku?
Tamil people have a ritual of offering 'maavilakku' to the GOD/GODDESS of their choice in specific Tamil months like Aadi vellikizhamai (Aadi fridays), Thai vellikizhamai and Purattasi sanikizhamai(saturday). 

The ritual called 'maavilakku poduthal' for Lord Balaji, is normally done on any one of the Purattasi Saturdays. 

Variation:

Each family has a different tradition. The procedure varies from family to family. Generally, maavilakku is not lit during 'Brahmotsavam in Tirumala' and 'mahalaya paksham'. Some people do it on the 1st or 3rd or 5th saturday of Purattasi month. Likewise, the making of maavilakku also differs with each family. Some people mix the rice flour with jaggery powder(nattu sakkarai), some with round jaggery crushed, some with sugar, and some with boora / bura sugar. Some place the 'maavu' in a banana leaf, some in silver plate etc. Some make  the 'maavu' like a lamp, some like a hill and so on.  The maavu is prepared freshly prepared and processed at home on the particular day. Some use store bought rice flour and some grind to a paste. And making the wick also differs in each house. Generally, for Tirupathi Perumal, it is a single wick. Some people place the wick in the rice flour and some light the regular perumal sannidhi lamps and just offer the  maavu to HIM. All these procedures are done as per family traditions and it can be followed as told by elders in one's family.

Significance, do's and don'ts:

This is the way we do in "our home". Ask your elders for your family traditions. If there are no elders, you can follow this.

In Srivaishnava Community, on Purattasi Saturday, a lamp made of rice flour, ghee and jaggery is lit and it is called "maavilakku" / "maavu thiruvilakku". 

Significance:
It is an offering for Perumal (the family deity). We light maavilakku in our homes, and invite Lord Malaiyappan(Tirupathi Perumal) to visit our homes. It is believed that the LORD HIMSELF comes to our home during this month to bless us and to those who cannot afford to travel to TIRUMALA. HE comes to our home and gives darshan to all of us, in the form of "JOTHI". This is indeed a great experience every year. 

In our family, we DO NOT light the maavilakku during "Brahmothsavam" in Tirumala as HE will be busy there and also we do not light it on "Mahalaya Paksham". So, one or two Saturdays will be left over and we have to light maavilakku in that day.  If no saturdays are left, then we can light the maavilakku on "Aippasi" 1st saturday. And we make a hill with the rice flour jaggery mixture and place a thick wick. We don't use two wicks and the regular Perumal sannidhi lamps are also not lit. Maavu lamp is the only lamp we light (priority on that day is HIM only) in the early morning on this day. In the evening, we light the regular lamps with oil / ghee as usual. 

Nobody is supposed to eat until the LORD REACHES HIS ABODE(TIRUMALA) and this is called "Malai Eruthal". Recite Venkatesa Suprabatham and other slokas of the LORD. 

How to do?:
Thing to be done on the previous day:
The nine yards saree, veshti and other clothes should be dipped in water and left to dry the previous day. Purchase flowers, banana leaf, pooja / tamboolam items, coconut, betel leaves, betel nuts, garlands etc. Also keep ready turmeric powder, kumkum, sandal powder, camphor, incense sticks, butter to make ghee for lamp. These will always be available at home. If not, shop for it too. Things can be arranged according to the rituals done in one's home. Put 'izhai kolam' in wooden planks. Keep ready.

Get up early in the morning, put kolam in the frontyard. 
How to make maavilakku?. Maavilakku for Perumal, How to put maavilakku?

Have head bath, NOT OIL BATH, (for Perumal vilakku, we don't take oil bath), wear madisaar(madi vastram) and start doing the work. No coffee or tea. Make ghee from butter. Make preparations for the fresh rice powder. Details are given in the recipe below. Start making thaligai.

Put kolam is Perumal sannidhi. Also put kolam in the place where you are going to put maavilakku and keep the wooden planks there. Arrange thamboolam and pooja items.


How to make maavilakku?. Maavilakku for Perumal, How to put maavilakku?

MAAVILAKKU / MAAVU THIRUVILAKKU PREPARATION:
MAA VILAKKU RECIPE:

INGREDIENTS: 


Raw rice - 1 cup
Jaggery powder - 1 cup
Cardamom - 4 or 5
Ghee - as required

METHOD:
Wash and soak 1 cup of raw rice in water for 15- 20 minutes.
In the meantime, make ghee from the butter.
Drain the soaked rice and spread it on a clean(madi) cloth for 15 minutes.
Grind it in a mixie to a fine powder. Sieve well and the left over can be used for the payasam. 

Take a silver plate. Keep chandan and kumkum on the four sides of the silver plate.


How to make maavilakku?. Maavilakku for Perumal, How to put maavilakku?

Place the rice flour in the plate and add jaggery powder in the ratio 1:3/4 (1 cup rice flour:3/4 cup jaggery powder). Mix well, alongwith cardamom powder, sprinkling some elaneer (tender coconut water from the coconut which we break for our pooja. Again, some add this water and some don't) and shape it to a small mountain with a dent in the middle  OR shape a lamp. Place a "thick thiri"(Wick - 3" length 1/4" thick). Keep it on the wooden plank.  Pour in the ghee (I fill the dent) Place the tamboolam items in a banana leaf and keep it before the silver plate. 

LIGHT THE LAMP CHANTING PERUMAL SLOKAS. Recite Venkatesa Suprabatham and other slokas of the LORD. Simultaneously, do the thaligai(samayal) also and keep ready.

Nobody is supposed to eat until the LORD REACHES HIS ABODE(TIRUMALA) and this is called "Malai Eruthal". Just before "Malai eruthal", when the lamp is about to go off, offer all the thaligai, milk and fruits, thamboolam and pray for the family's well-being. Take karpoora harathi. Finally take arathi. After that, remove the burnt wick, mix the dough well, and partake/distribute the prasadam.

How to make maavilakku?. Maavilakku for Perumal, How to put maavilakku?The offerings to be made on maavilakku day is as follows:
Rice, ghee, dhal, Mor kozhambhu or Paruppu kozhambu, Sathamudhu, Kootu, Kariamudhu (2), KosumariEllorai, poricha appalam, vadai and payasam. Anything more can also be added. But ellorai is a must.

No items like vatha kuzhambu, milagu rasam etc. ONLY PANDIGAI THALIGAI / PARUPPU POTTA THALIGAI

NOTE: Generally, we do not put a hole in the vadais for festivals.

How to make maavilakku?. Maavilakku for Perumal, How to put maavilakku?

Monday, October 5, 2009

ROUND-UP OF EVENT "DUSSEHRA, DHANTERAS,DEEPAVALI"


Here comes the round up of this event. Hope everyone will try these recipes for Diwali. I was planning to segregate the festivals and posts. Though posted under the heading dussehra, some recipes suited the occasion Diwali also. So, you can choose the recipes of your choice for the respective festivals. And, please do accept a participant's award from me and post it in your blog. Kindly let me know if I have missed out any entries. I expect the same enthusiastic participation in my "Food for orphanage" event too. HAPPY DEEPAVALI.

Wonderful Laddu recipe by non-blogger and my friend sankara srinivasan. Nalabhagam. He has done this for a satsang.


PREPARATION OF LADDU

NECESSARY THINGS:

GRAM FLOUR 4 CUPS

SUGAR 10 CUPS. (EACH CUP OF FLOUR SHOULD HAVE 2.5TIMES SUGAR)

GHEE 6 CUPS.

OIL – TO FRY

CASHEW NUTS 50 TO 100GRAMS

ELAICHI (ELAKKAI) 10 TO 15GRAMS

MILK 100GRAMS

CLOVE 10NOS.

RAISIN – AS PER OUR REQUIREMENT.

FIRST TAKE THE GRAM FLOUR AND SHEIVE ALL TO MAKE IT PERFECT AND ADD THE WATER AND MIX IT. THIS PASTE IS TO MAKE THE BOONDHI, SO IT SHOULD NOT BE TOO MUCH WATER AND SHOULD NOT BE TOO MUCH THICK ALSO. THEN HEAT THE OIL AND WITH THE FILTERED LADDLE (KAN KARANDY) MAKE THE BOONDHI. IT SHOULD NOT BE TOO MUCH CRIPSY, TAKE OUT WITH 70% FRYING.

IN THE MEANTIME TAKE THE SUGAR IN A METAL POT AND ADD LITTLE WATER TO JUST FILL THE SUGAR AND BOIL IT. AFTER IT BECOMES KAMBI PAGU (DON’T KNOW EXACT ENGLISH WORD, SORRY) PUT ALL THE BOONDHI IN THE SUGAR MIX AND MIX IT WELL.

THEN HEAT THE GHEE AND PUT CASHEW NUTS AND AFTER IT BECOMS RED, PUT THE RAISIN AND CLOVES AND PEEL THE SKIN OF ELAICHI AND PUT ALL ELAICHI AND HALF OF THE SKINS AND MIX IT AND ADD IT WITH THE SUGAR/BOONDHI MIX.

NOW ALL THE MIXTURES ARE IN ONE BOWL AND MIX IT WELL AFTER IT BECOMES WARM. ADD MILK AND MIX IT HARDLY.

FINALLY MAKE ROUND LADDU WITH OUR DESIRED SIZE. IF WE WANT WE CAN ADD SUGARCANDY (KALKANDU) FOR TASTE.

NOW LADDU READY!!

Wheat toffee by non-blogger and my friend Rajam


INGREDIENTS:

Wheat flour - 1 cup

Powdered jaggery - ½ cup

Ghee - ½ cup

Powdered cardamom - 1 teaspoon

METHOD:

Fry wheat flour in ghee (under sim flame) till it is golden brown, with constant stirring. Then add jaggery powder and stir well. When jaggery has melted add cardamom powder. Stir well in sim flame till you get proper consistency. Pour it in a greased plate, cut into desired pieces and allow it to cool. Wheat toffee is ready.

Aama vadai by me


Groundnut sundal by me


Gud Halwa by Shalini


Sweet potato poli by Sailaja


Moong dhal murukku by Sailaja


Instant milk halwa by PJ


Lotus seeds pudding by Deepti


Thenga Burfi by Sara


Malpoa by Indrani


Aloo halwa by Deepthi


Paal Kozhakattai by Gethen


Chakka pradhaman by Gethan


Sweet Kozhukattai, Butter murukku, Masal vadai, medhu vadai, Payatham paruppu payasam, Kadalai paruppu payasam, Cashew coconut peanut burfi, Rava saffrom kesari, Semiya payasam,
Kadalai paruppu sugiyan, Payaru nei urundai, and Jangri by Sanghi


Janthikalu by Raje


Thenkuzhal murukku, Gramflour kheer,
Microwave thirattupaal & Moongdal ladoo
by Priya


Chakali, Chiroti &Gulab Jamun by Jyothi


Kalkandu saadham, Rawa ladoo, Nippattu,
Dhoodh peda , and Masal vada by Padma


Black chenna sundal by Indu


Nethi bellam appulu by Kalva


Coconut rawa ladoo by EC


Rawa ladoo by Sheba

Payesh by Arundhati


Ribbon pakodas by Lata


Shankarpali by Rekha


Besan ladoo by Rekha


Vadai, appam and kadalai urundai by SriVidhya


Urad dhal laddu by Renu


Kuttu ki puri by Sireesha


Sweet potato Halwa by Sireesha


Sabudhana vada by Sireesha


Thayir vadai by Kamala


Jangiri , Ribbon Pakoda,
Paruppu Payasam, Mullu murukku by Usha Nandini


Boondi laddu, Karamani sweet sundal,
Rava coconut laddo and Thenkuzhal by Usha nandini


Moong dhal Halwa by Arti







Atte ka Halwa by Kanchan


Masala Dhoodh by Preethi Nilesh


Narkoler Gurer Naru by Barnali
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