THIRUVADHIRAI KOOTU | 7 CURRY KOOTU

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Thiruvadhirai kootu is a special kootu that is prepared for Thiruvadhirai along with Kali.
This goes well with white rice and ghee as well.

DIY RADHE KRISHNA DOLL

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Barbie and Ken dressed up as Radha and Krishna

Most of the cloth, laces and beads were purchased from Joann's/Michaels.

RAVA KICHADI

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I started liking Rava kichadi after tasting for the first time at Saravana Bhavan few decades ago. Though it is a closer cousin of Rava upma, the taste and flavor is entirely different. Adding vegetables and ghee makes it a complete healthy breakfast.

THINAI APPAM | FOXTAIL MILLET APPAM

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Millets are very versatile and can be easily substituted for rice in traditional recipes. I tried arisi appam recipe by replacing rice with Thinai (Foxtail millet). Millets (Siruthaniyangal) has many health benefits. These millets are not new to me. Back in my childhood days, whenever I visit my grandparents place, they used to prepare kanji with finger millet and pearl millets. At that time, the health benefits were not much appreciated. It is good to see that these grains are gaining popularity now.

GOBI PARATHA| CAULIFLOWER STUFFED PARATHA

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Parathas are a staple of North India and typically served as breakfast with raita and pickle. We were lucky to have a small dabba near our work place. Whenever bored with our usual menu of the cafetaria we used to go the dabba for some spicy parathas.That's how I got introduced to stuffed parathas and collected the recipes from my north indian friends. 

FRIED KOZHUKATTAI | MAIDA KOZHUKATTAI

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Fried modhakam is prepared with maida/wheat flour with jaggery filling and typically fried in pure ghee. This modhakam along with appam is a must for Ganesh homam. This can also be prepared for Ganesh chathurthi. Also this neivedhyam can be prepared the previous day night itself.

EGGLESS BLACK FOREST CAKE

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This is one of my favorite cakes with rich chocolate taste combined with whipped cream. I followed the recipe from here. It came out really well

GANESH CHATHURTHI

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Ganesh Chthurthi is celebrated in Tamil month Avani on Sukla pasha chathurthi thithi. (17 - Sep -2015)

The clay idol of Lord Ganesha is placed in the decorated mandapam. Flower garland , specially erukamboo garland is used for decorating the idol. An umbrella is placed above the idol

Procedures for making handmade Ganesh idol:

Neivedhyam Recipes

Coconut Vella Kozhukattai
Ulundhu Kozhukatti (savory)
Ellu kozhukatti
Ammini kozhukattai
Idli
Moong dhal payasam
Sakkarai pongal
Kadala parupu sundal
Ulundhu Vadai
Appam
Fried Kozhukattai

Fruits (especially wood apple & black berries)

Punar pooja is done the next day with betel leaves , nuts and payasam (or milk) as offerings.
Then the idol is moved to the north side of the mandapam until visarjan.

KRISHNA JAYANTHI | GOKULASHTAMI RECIPES

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Krishna Jayanthi also called as Krishna Janmashtami/Gokulashtami is celebrated every year during the month of Avani on Krishna Baksha Ashtami. This year Gokulashtami falls on 5-Sep-2015.

Some families perform elaborate poojas during the sunset. We typically draw various kolams(not to miss the Kutti Krishna foot print) with rice flour and perform a simple pooja in the evening.

We also dress the little ones in the costumes of Radha and Krishna

Butter, Aval and seedai are a must for Neivedhyam

ATHIRASAM

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Athirasam sounds like a simple sweet with very few ingredients but is it is challenging to get to right even for seasoned cooks. After several attempts I am finally posting the recipe. Athirasam is prepared for both Krishna Jayanthi and Diwali without fail.

KAVUNI ARISI SWEET | BLACK RICE PUDDING

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Black rice is rich in anti oxidants and has lots of other health benefits. It was once known as forbidden rice in China and it was consumed only by the emperors.

This rice is called as Kavuni arisi in India and is very popularly served as a dessert in few South Indian marriages. This recipe is quite similar to black rice pudding served in China. This pudding has a very unique and nutty flavour to it. The dark purple color makes it appealing too. This can be had as an healthy breakfast too.

EGGLESS CHEWY BROWNIES

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I had been trying to bake a decent eggless brownie for the past few years but most of my attempts failed. The brownies either turned very gooey in the middle, or very dry, cookie like or sometimes even cake like. Finally I found a recipe that worked in a cookbook from my local library. The brownies turned out to be little chewy which we liked.

MYSORE RASAM

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Mysore rasam is a very flavourful rasam prepared with freshly ground rasam powder with coconut. I used to prepare this rasam for special occasions.My son used to drink this rasam like a soup!

Ingredients
Cooked toor dhal: 1/2 cup
Tomato: 1 small
Tamarind: one large gooseberry size
Curry leaves: a sprig
Turmeric powder: a pinch
Asafoetida: a generous pinch
Salt: 1.5 tsp (adjust to taste)
Coriander leaves: few

To fry and grind
Coconut oil/ ghee: 1 tsp

Dried red chillies: 4 or 5

Bengal gram dhal/Kadala paruppu: 1.5 tsp
Coriader seeds/Dhaniya: 1 tablespoon
Cumin seeds/Jeera: 1/2 tsp
Pepper: 1/4 tsp
Fengureek seeds: 1/8 tsp
Grated coconut: 3 tablespoons

To temper
Coconut oil/ ghee: 1 tsp
Dried red chillies: 1 or 2 (optional)
Mustard seeds: 1/2 tsp
Cumin seeds: 1/4 tsp

Procedure:

1) Soak tamarind in enough water
2) Heat 1 tsp of oil in a pan and fry the bengal gram dhal, coriander seeds, cumin, pepper, fenugreek & chillies

3) Once it turns reddish brown, add the grated coconut and fry for a minute. 

4) Allow it to cool and grind to a fine powder in a mixie

5) Extract the tamarind juice with 2 cups of water
6) Boil the tamarind juice along with chopped tomatoes.

7) Once it comes to a boil add curry leaves, turmeric powder,salt and asafoetida and simmer for 10 minutes until the tomatoes are cooked

8) Now add the cooked toor dhal and 1 more cup of water, increase the flame to high and allow it to come to a boil.
9) When the rasam is about to boil add the ground rasam powder and boil for not more than a minute
10) Temper with 1 tsp ghee, mustard seeds and cumin seeds and garnish with chopped coriander leaves

KARADAYAN NONBU UPPU ADAI

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KARADAYAN NONBU VELLA ADAI

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Ingredients
Raw Rice: 1 cups
Karamani (Black eyed bean):  1/4 cup
Finely sliced coconut: 1/2 cup
Water: 1.5 cups
Ghee:1/2 tsp

Jaggery grated: 1 cup

Cardomom powder: 1 tsp

Procedure:

Step1:

Wash the rice and dry it

Step2:

Dry roast the rice in medium flame until it becomes light brown and let it cool.

Step3:

Dry roast karamani for 2 - 3 minutes and add water and cook for 15 min.

Step4:

Slightly fry the sliced coconut in 1 tsp of ghee.

Step5:

Powder the rice in a mixie

Step6:

Dry roast the rice flour again for 2-3 minutes.

Step7:

Heat 1.5 cups of water in a pan and add grated jaggery to it.Once the jaggery starts melting add sliced cocunut,cooked karamani and cardomom powder.

Step8:

Now slowly add half of the quantity of powdered rice and stir continously until the flour is cooked and thick consistency is reached. Allow it to cool.

Step9:

Make round shapes with the dough with a hole in the center and steam cook in idli plate for 7-10 minutes

KARTHIGAI DEEPAM RECIPES

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Karthigai Deepam is celebrated on full moon day on the month of Tamil month Karthigai.This year it falls on 5 Dec 2014.

On the day of Karthigai the whole house is decorated with oil lit lamps.Every year we used to get more oil lamps and decorate it with paints and pearls.Typically gingelly oil is used to lit the lamps.

Kids used to burst crackers as well (We used to save some for Karthigai when we buy crackers for Diwali).

Karthigai Deepam is celebrated predominantly in Shiva temple especially at Arunachaleswar temple at Thiruvannamalai.Thiruvannamalai is also known as Agni (Fire) sthalam.Barani Deepam is lit on that day

Thiru Karthigai Recipes
Parupu Payasam	Nei Appam	Pori Urundai
Godhumai Appam

PAYASAM RECIPES FOR AADI VELLI

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All fridays in the tamil month of Aadi is considered auspicious. Payasam is prepared in the evenings as offerings to Devi. Below are some of the payasam recipes for Aadi Velli

PUDHINA THOGAYAL | MINT THUVAYAL

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Thogayal is a staple in our home and Pudhina thogayal is my all time favourite. Pudhina thogayal can be served with hot rice or as an accompaniment for idli/dosa.

THENGAI BUN | COCONUT BUN

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Almost every Indian will have some childhood  memories associated with Coconut buns. Right from Bakeries in the cities to the Laalaa Kadai (Mobile shop in a tricycle) in villages, coconut bun used to occupy a special place. I wanted to try these buns for a long time and came across this eggless recipe from Mahi's kitchen.The recipe is quite simple. I have a love and hate relationship with baking with yeast. But luckily so far all my attempt with  Thengai buns has been good.

CORIANDER RICE | KOTHAMALLI SADHAM

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My son loves anything that has coriander in it and he loves coriander rice. Usually I mix kothamalli thokku or thogayal with rice for an instant version of kothamalli rice. I came across this flavorful recipe here and I have been making coriander rice only this way since then.The author (Nags) has mentioned that the original recipe called for mixed vegetables. However I think the recipe goes well only with green peas as tried by her.The ingredients might sound simple but the flavor and taste of the rice was great.