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Hi all,
First of all I want to apologise to all dear friends who have posted such lovely comments in my blog, Thanks to all of you, I have not been able to visit and thank you in the blog, because of shortage of time, I as always late in posting my recipes for the events, even though I made them in advance, Hoping all of those dear friends would accept them to their round-ups.
My today's post is a recipe which I got from Anjana Aunty, who is bubbly lady with a lovely personality, and of course a superb cook, This happened in the 2nd week of Jan, I called my sister to wish her son for his Birthday which was way 8 days late :)), that's me!! but I have to blame my H, he is one who usually texts me all my sister's, BILs, niece, nephews, Daddy's and Mom's all kind of dates telling me to wish them, this time he forgot to do and I conveniently forgot it, the best thing was, the day I called she was having a party for his B' day and Aunty was home and she had brought her Thumbida Badanekaayi to go with Jolada Rotti, Mmm.., what a combination, don't you feel tempted, as I do prepare it two to three different ways, I wanted to know her style of cooking, I remembered that I had bought few round Brinjals just the week before. My kids love the subzi's I make out of it, She told me what all Ingredients she uses, she was not able to tell me the exact measurements I just gave it a try and it turned out very well, and we all enjoyed it with Jolada Rotti.
STUFFED SMALL BRINJALS / THUMBIDA BADANEKAAYI / BARWA BAINGAN
INGREDIENTS:
For the Curry:
16 Small Brinjals
Few Curry Leaves (2 to 3 sprigs)
1/4 Cup or 5 tbsp of Oil
1 tsp of Mustard seeds
1/2 tsp of Turmeric powder
Marble size Jaggery (optional)
20 gms/size of Marble/ 5 to 6 Flakes of Tamarind
Few Coriander Leaves to Garnish (5 to 6 stalks)
2 Medium sized Onions
4 to 5 Garlic Pods
Salt as Required
For the Masala Powder :
1 Cup Coriander seeds
1 tbsp Urad dal
1-1/2 tsp Bengal gram Dal
1/4 tsp Fenugreek seeds
1-1/2 tsp Cumin seeds
1/2 tsp Poppy seeds
1/2 tsp Pepper corns
1/2 tsp Mustard seeds
2 Sticks (1'' Pieces) Cinnamon sticks
4 Cloves
3 to 4 Marati Moggu
1/4 tsp Asafoetida/Hing
1-1/2 tbsp of White Till seeds
1-1/2 tbsp of Uchellu / niger seeds
60 gms / more than 1/4 cup of Dry Copra
1/4 Cup Peanuts/Ground nuts
6 - 5 Guntur -Badgi Dry Red Chillies
METHOD:
First of all soak around 20gms/size of marble/5 to 6 Flakes of Tamarind in 1 cup of hot water
In a tsp of oil add Fenugreek first, when it turns golden brown in colour, add cinnamon sticks, Marati Moggu, cloves and fry for a minute, then add Mustard seeds, pepper corns, Dry Red Chillies and cumin fry for a minute when they smell very nice, and the cumin turns golden in colour, then take all of them out in a plate, now add Channa dal fry with a drop of oil until it changes colour take it out, then another tiny bit of oil and fry Urad dal until it changes colour take it out, then add another tiny bit of oil add Coriander seeds and fry until they change colour to golden colour, Leave them on the plate until they cool down. (you can also fry the dals and coriander seeds together with the other ingredients one by one)
In the same wok fry ground nuts nicely until it changes colour, may be 5 minutes to 7 minutes, the skin starts peeling off, take it out and allow it cool.
Then fry both the Till seeds separately (White and Niger seeds) until they start popping or spluttering out, take these out on to a plate to cool
Grate the Dry Copra/ Coconut fry just for a minute and keep it aside to cool.
Rubbing in both palms remove the skin and the small nodes in the Ground nuts and Grind just the two parts of the nuts and powder and keep aside.
Once they are all cool Grind the dals first into a smooth powder then to this add the Till seeds and the Dry Coconut/Copra and make the powder.
Now your Masala powder is ready. This powder can be stored in an Air tight container. when ever you want to make this gravy, Vegetable bath, or any dry curry with any other vegetables which might go well with the masala, Gojjus or you can even use it for sambhar (omitting adding of til seeds).
Once the Masala is ready now the process is easy.
Here I did a little variation, actually I did not grinded both the coconuts into a smooth paste rather than using the Dry copra to make the masala powder as I intended to use all the powder immediately and I did not keep it for any storing.
Take the 2 Onions and Garlic pods and grind them into a smooth paste.
In a bowl take the Masala powder, Ground nut powder, Onion - Garlic paste, and Coconut paste mix all this together with 1 tbsp of salt.
Slit open the Brinjals as shown and fill up them with masala powder and keep it ready. you will be left with some masala powder paste as well.
Take a large pan/ wok heat 1/4 cup of oil to this add mustard seeds, when they splutter add turmeric powder and slide in the filled Brinjals and curry leaves into the pan and saute them carefully for 2 minutes until all the brinjals are coated with oil.
You will be left with some masala powder paste, to this add nicely squeezed Tamarind water to this remaining paste, mix well together add this to the Pan as shown in the picture add another 2 to 3 cups of water depending on how gravy you want your subzi to be and also adjust the salt, remember you have already added some to the powder paste while filling the Brinjals, Cover and cook for about 20 to 25 minutes in a low flame, just check now and then and turn them around slowly, so that they don't get squished and dry up, if it dries up add a bit of water.
But, usually it cooks well in that flame and the gravy thickens too, chop few fresh coriander leaves and Garnish and serve hot with Roti, Naan, pulkas or chapatis.
Here is an other click of my Badanekaayi Yennagai..
will write about Jolada rotti soon....
Variation: If you cannot get Tamarind you can substitute it with 2 small Tomatoes.
Do not forget to adjust salt and Red chillies to your taste, as chillies usually differ.
I am sending this to Kavita's Healing food - Egg plant event , started by Siri.
Hope you enjoy making it as we did.. Have a good day... take care... bye..... c u soon.....
First of all I want to apologise to all dear friends who have posted such lovely comments in my blog, Thanks to all of you, I have not been able to visit and thank you in the blog, because of shortage of time, I as always late in posting my recipes for the events, even though I made them in advance, Hoping all of those dear friends would accept them to their round-ups.
My today's post is a recipe which I got from Anjana Aunty, who is bubbly lady with a lovely personality, and of course a superb cook, This happened in the 2nd week of Jan, I called my sister to wish her son for his Birthday which was way 8 days late :)), that's me!! but I have to blame my H, he is one who usually texts me all my sister's, BILs, niece, nephews, Daddy's and Mom's all kind of dates telling me to wish them, this time he forgot to do and I conveniently forgot it, the best thing was, the day I called she was having a party for his B' day and Aunty was home and she had brought her Thumbida Badanekaayi to go with Jolada Rotti, Mmm.., what a combination, don't you feel tempted, as I do prepare it two to three different ways, I wanted to know her style of cooking, I remembered that I had bought few round Brinjals just the week before. My kids love the subzi's I make out of it, She told me what all Ingredients she uses, she was not able to tell me the exact measurements I just gave it a try and it turned out very well, and we all enjoyed it with Jolada Rotti.
STUFFED SMALL BRINJALS / THUMBIDA BADANEKAAYI / BARWA BAINGAN
INGREDIENTS:
For the Curry:
16 Small Brinjals
Few Curry Leaves (2 to 3 sprigs)
1/4 Cup or 5 tbsp of Oil
1 tsp of Mustard seeds
1/2 tsp of Turmeric powder
Marble size Jaggery (optional)
20 gms/size of Marble/ 5 to 6 Flakes of Tamarind
Few Coriander Leaves to Garnish (5 to 6 stalks)
2 Medium sized Onions
4 to 5 Garlic Pods
Salt as Required
For the Masala Powder :
1 Cup Coriander seeds
1 tbsp Urad dal
1-1/2 tsp Bengal gram Dal
1/4 tsp Fenugreek seeds
1-1/2 tsp Cumin seeds
1/2 tsp Poppy seeds
1/2 tsp Pepper corns
1/2 tsp Mustard seeds
2 Sticks (1'' Pieces) Cinnamon sticks
4 Cloves
3 to 4 Marati Moggu
1/4 tsp Asafoetida/Hing
1-1/2 tbsp of White Till seeds
1-1/2 tbsp of Uchellu / niger seeds
60 gms / more than 1/4 cup of Dry Copra
1/4 Cup Peanuts/Ground nuts
6 - 5 Guntur -Badgi Dry Red Chillies
METHOD:
First of all soak around 20gms/size of marble/5 to 6 Flakes of Tamarind in 1 cup of hot water
In a tsp of oil add Fenugreek first, when it turns golden brown in colour, add cinnamon sticks, Marati Moggu, cloves and fry for a minute, then add Mustard seeds, pepper corns, Dry Red Chillies and cumin fry for a minute when they smell very nice, and the cumin turns golden in colour, then take all of them out in a plate, now add Channa dal fry with a drop of oil until it changes colour take it out, then another tiny bit of oil and fry Urad dal until it changes colour take it out, then add another tiny bit of oil add Coriander seeds and fry until they change colour to golden colour, Leave them on the plate until they cool down. (you can also fry the dals and coriander seeds together with the other ingredients one by one)
In the same wok fry ground nuts nicely until it changes colour, may be 5 minutes to 7 minutes, the skin starts peeling off, take it out and allow it cool.
Then fry both the Till seeds separately (White and Niger seeds) until they start popping or spluttering out, take these out on to a plate to cool
Grate the Dry Copra/ Coconut fry just for a minute and keep it aside to cool.
Rubbing in both palms remove the skin and the small nodes in the Ground nuts and Grind just the two parts of the nuts and powder and keep aside.
Once they are all cool Grind the dals first into a smooth powder then to this add the Till seeds and the Dry Coconut/Copra and make the powder.
Now your Masala powder is ready. This powder can be stored in an Air tight container. when ever you want to make this gravy, Vegetable bath, or any dry curry with any other vegetables which might go well with the masala, Gojjus or you can even use it for sambhar (omitting adding of til seeds).
Once the Masala is ready now the process is easy.
Here I did a little variation, actually I did not grinded both the coconuts into a smooth paste rather than using the Dry copra to make the masala powder as I intended to use all the powder immediately and I did not keep it for any storing.
Take the 2 Onions and Garlic pods and grind them into a smooth paste.
In a bowl take the Masala powder, Ground nut powder, Onion - Garlic paste, and Coconut paste mix all this together with 1 tbsp of salt.
Slit open the Brinjals as shown and fill up them with masala powder and keep it ready. you will be left with some masala powder paste as well.
Take a large pan/ wok heat 1/4 cup of oil to this add mustard seeds, when they splutter add turmeric powder and slide in the filled Brinjals and curry leaves into the pan and saute them carefully for 2 minutes until all the brinjals are coated with oil.
You will be left with some masala powder paste, to this add nicely squeezed Tamarind water to this remaining paste, mix well together add this to the Pan as shown in the picture add another 2 to 3 cups of water depending on how gravy you want your subzi to be and also adjust the salt, remember you have already added some to the powder paste while filling the Brinjals, Cover and cook for about 20 to 25 minutes in a low flame, just check now and then and turn them around slowly, so that they don't get squished and dry up, if it dries up add a bit of water.
But, usually it cooks well in that flame and the gravy thickens too, chop few fresh coriander leaves and Garnish and serve hot with Roti, Naan, pulkas or chapatis.
Here is an other click of my Badanekaayi Yennagai..
will write about Jolada rotti soon....
Variation: If you cannot get Tamarind you can substitute it with 2 small Tomatoes.
Do not forget to adjust salt and Red chillies to your taste, as chillies usually differ.
I am sending this to Kavita's Healing food - Egg plant event , started by Siri.
Hope you enjoy making it as we did.. Have a good day... take care... bye..... c u soon.....
Graffiti Archaeology is a project devoted to the study of graffiti-covered walls as they change over time. The core of the project is a timelapse collage, made of photos of graffiti taken at the same location by many different photographers over a span of several years. The photos were taken in San Francisco, New York, Los Angeles and other cities, over a timespan from the late 1990's to the present.
Eggless baking is such a wonderful thing, It's quite a challenge and the end result makes you feel so happy that you have achieved something isn't it ?, Everybody asks me why do you want to make everything Eggless, especially my children they think that the end product isn't very soft and fluff up as it does which has a recipe with Eggs in it!, Mmm.., Sometimes yes, but these days baking too many Eggless cakes, Muffins etc., My children have started to Enjoy it a lot, and a wonderful thing is when they say 'Amma it's amazing, well, when I bake something I usually try to bake with something Nutritious in it and less fat content in it, Nutritious as not using lot of Plain flour, try alternative flours, add lot of fruits and nuts etc., less fat as H has a sweet tooth (in extremes and his daughter) and worried he eats lot of sweets! So, here is my version of Blueberry Muffins..., I had some Blueberry's long back I had made these muffins with different flours, I did not take any photos then, Hoping I have written the recipe somewhere in my pile of books, my kids loved it and kept asking me to Bake them again, well, I am happy as they just finish it off, if not monitored and so with restrictions they have to take it to school one each day! I will allow them to eat 2 to 3 at one go only when it is fresh out of oven and later on try to control it! It isn't that bad isn't it ?.
Once again coming back to the recipe! (hoping not to go way out of it again....)...
EGGLESS BLUE BERRY MUFFINS
INGREDIENTS:
140gms of Plain Flour/APS
140 gms of Fine Corn Meal
1 Apple (weighed 100 gms)
1/4 Cup Oil
1 tbsp Flax seed Powder
1/4 Cup Milk
3/4 th Cup Granulated sugar
1 tsp Vanilla essence
1 and 1/2 tsp of Baking Powder
1/2 tsp of Baking Soda
1 cup (150 gms) fresh Blue Berries
2 tbsp of Warm water (if required)
METHOD:
Preheat the oven to 180 degrees/350 d F/Gas Mark 4
Spray 12 case Muffin tray with vegetable oil/cooking spray or butter them or line them with Muffin cases
First of all wash and dry the Blue berries and keep them aside,
Mix both the flours and sift together may be two to three times until well combined
In a mixie /Food Processor/hand Grinder or what ever you use to grind!,
Take apples (without the peel), Flaxseed powder and oil, Grind them into a smooth paste
Pour this into a large bowl, then add milk and Sugar give it a nice whisk for just a minute,
Then add Baking powder and Baking Soda, mix well
Then add the fresh Blue berries to the bowl, combine together
Then add the flour in three to four parts, in a nice circular motion, incorporate the flour completely into the bowl, until they are well combined do not mix it too much, be careful so the air pockets created by all the Ingredients should not get destroyed but the flours should also be well combined, do it slowly and steadily
Once everything is incorporated fill the Muffin cases around 2/3rds full with the batter and bake in the preheated oven for 25 to 30 minutes or until well risen and golden or a tooth pick inserted comes out clean.
I always turn the muffin tray around after 20 minutes for an even bake.
I did not do any frosting as I always make muffins and cakes for my kids to take it to school..
Take an other look at my lovely muffins..
Thanks to my daughter for this click she wanted to show me how soft and nice it was! isn't it beautiful.. Mmm.., they all loved it hope you try it and love it too...
I like to send this to Akila's Dish name starts with E event, and also to Cooking with fruits event by Smitha
Once again coming back to the recipe! (hoping not to go way out of it again....)...
EGGLESS BLUE BERRY MUFFINS
INGREDIENTS:
140gms of Plain Flour/APS
140 gms of Fine Corn Meal
1 Apple (weighed 100 gms)
1/4 Cup Oil
1 tbsp Flax seed Powder
1/4 Cup Milk
3/4 th Cup Granulated sugar
1 tsp Vanilla essence
1 and 1/2 tsp of Baking Powder
1/2 tsp of Baking Soda
1 cup (150 gms) fresh Blue Berries
2 tbsp of Warm water (if required)
METHOD:
Preheat the oven to 180 degrees/350 d F/Gas Mark 4
Spray 12 case Muffin tray with vegetable oil/cooking spray or butter them or line them with Muffin cases
First of all wash and dry the Blue berries and keep them aside,
Mix both the flours and sift together may be two to three times until well combined
In a mixie /Food Processor/hand Grinder or what ever you use to grind!,
Take apples (without the peel), Flaxseed powder and oil, Grind them into a smooth paste
Pour this into a large bowl, then add milk and Sugar give it a nice whisk for just a minute,
Then add Baking powder and Baking Soda, mix well
Then add the fresh Blue berries to the bowl, combine together
Then add the flour in three to four parts, in a nice circular motion, incorporate the flour completely into the bowl, until they are well combined do not mix it too much, be careful so the air pockets created by all the Ingredients should not get destroyed but the flours should also be well combined, do it slowly and steadily
Once everything is incorporated fill the Muffin cases around 2/3rds full with the batter and bake in the preheated oven for 25 to 30 minutes or until well risen and golden or a tooth pick inserted comes out clean.
I always turn the muffin tray around after 20 minutes for an even bake.
I did not do any frosting as I always make muffins and cakes for my kids to take it to school..
Take an other look at my lovely muffins..
Thanks to my daughter for this click she wanted to show me how soft and nice it was! isn't it beautiful.. Mmm.., they all loved it hope you try it and love it too...
I like to send this to Akila's Dish name starts with E event, and also to Cooking with fruits event by Smitha
Skateboard graffiti alphabet letters black and white. Sketch graffiti alphabet AZ and numbers also can be colored according to your tastes. Free printable graffiti alphabet letters with style skateboard
The following tips on drawing / writing graffiti from sketch to coloring graffiti on the wall
In particular the use of the bold style lettering is really distinctive to graffiti art. The images themselves will usually be hard hitting, and be painted in stark colours utilising strong shadows and outlines to add depth and definition. Images usually depict social or political issues close to the artist's heart.
Before you start a piece of graffiti art, you should draw a small scale version of the large piece you want to create first, then when you begin your actual piece, its a simple task of just scaling up your graffiti sketch.
If you need ideas for a graffiti font to use, there are plenty of sites online that have examples for you to copy. For the outlines, use a fine marker pen. In order to produce a 3D effect, shade around the letters you've outlined with a different colour. Then use permanent markers to colour in your letters.
Once you are ready to paint your sketch on to your larger canvas or wall, you need to draw a reference grid over your small drawing. Sketch a full size replica of the grid on to your wall or canvas that you are using for your scaled up graffiti piece. Use either chalk, charcoal or diluted paint to draw the large grid. To make marking the grid out easier, the simplest thing to do is to use a piece of string.
Use chalk or charcoal to transfer your small drawing on to you larger canvas. Use an aerosol can to paint the background in using diluted paint, keep the layer thin and allow it to dry before you start your colouring. When you've finished the outline and the background, it's time to add the colours and detail. Again use aerosols to add the colours. Start with the lightest colours first and the largest sections, and then move on to the detail and the smaller areas last.
When you've coloured your work in, you can add the fine definition with a brush to enhance the fine lines and borders around your figures and letters. You can preserve it for years to come with a thin layer of varnish.
Hi everybody, Good Morning world!, weather seems to be always cold and damp and not feeling very happy about it, Quite excited now, might be visiting India soon, children are excited too!, they are counting days so can see their cousins and family after 3 Long years, this one recipe brings back memories of Home and Ganesha festival, My Mom is an expert, in making this of course not with my twist using Quinoa powder, she doesn't even know what it is!, Yesterday my kids were discussing and making a list of all the goodies they were going to ask their Nan to prepare for them and my eldest was saying in her list this would be the first one!
As we all know that we offer this Sundal/usal/Stirfry to Lord Ganesha during Ganesha Chawthi, this is also done in our Home during the Naming ceremony of the New born Child, If my friends and family are reading this they would have tasted my mother's Sundal, as she is always asked to make them or Supervises the recipe!
I have given a new Twist to this recipe by adding Quinoa Powder, which gave a wonderful taste to the Black Channa and it tasted great!, I try this Quinoa in all my day to day cooking as it is rich in Proteins and is good for the health of Growing Children.
Here is recipe...
BLACK CHANNA/KADALE KAALU USLI/ USAL/ STIR-FRY
INGREDIENTS:
1 Cup Black Channa/Kadale Kaalu/ Kaala Channa/ Black Garbanzo Beans
10 to 12 Sprigs of Coriander leaves
1/4 tsp of Asafoetida
3 to 4 Green Chillies
1'' Ginger piece
1/4 Cup Coconut
2 tbsp of Quinoa Powdered
Salt to taste
SEASONING:
2 To 3 Tbsp of Oil
few curry leaves
1 tsp Mustard seeds
METHOD:
First of all Soak Black Channa Previous night, as it needs at least 12 to 15 hours of Soaking time ( A tip my sister gave me was soak all these kind of Beans with a pinch of Baking Soda, it makes the beans soft and in the morning you can wash it 2 to 3 times to get rid of Soda).
In India people don't like to use Soda in the cooking, as it was known as not good for health, well, these days I use it a lot because of baking, that too when you are trying out Eggless baking!
Any ways coming back to the recipe....
Fry Quinoa in a dry pan for few minutes like it starts to change colour and starts spluttering, remove it aside and allow it cool
Meanwhile cook Black Channa with a tsp of Salt in a pressure cooker upto 3 whistles which makes the beans quite soft using water (This water need have to be thrown out as it will have nutrients, you can use this to make Rasam, Sambhar, gravies or in any other way which it can be substituted for water), The water should be soaking level of the beans.
Once everything is cool, drain the water and store it for future use and keep aside.
In a mixie Grind coriander leaves, ginger, chillies, asafoetida and Fresh coconut to a consistency where everything is grinded properly add little bit water if required not too much.
Take a wok/pan heat oil when it is hot add Mustard seeds, when they splutter add curry leaves and the grinded masala and saute for 2 to 3 minutes, then add the cooked Black Channa or Kadale Kaalu to the wok and mix well with a little bit more salt (Remember that you have already used salt when cooking the beans). Once everything is well mixed add Powdered Quinoa mix well once again, close the lid and leave it for few minutes in a minimum flame, so the Beans observes all the Ingredients well, be careful that they don't stick to the pan/wok, sprinkle little water if so, that's it mix well and it is ready to serve now
Enjoy..
I would like to send this MLLA#31 started by Susan hosted by Simona of Briciole
I would also like to send this to CMT- KATHOL, Event hosted by Lakshmi of Taste of Mysore, brainchild of Jagruthi's.
As we all know that we offer this Sundal/usal/Stirfry to Lord Ganesha during Ganesha Chawthi, this is also done in our Home during the Naming ceremony of the New born Child, If my friends and family are reading this they would have tasted my mother's Sundal, as she is always asked to make them or Supervises the recipe!
I have given a new Twist to this recipe by adding Quinoa Powder, which gave a wonderful taste to the Black Channa and it tasted great!, I try this Quinoa in all my day to day cooking as it is rich in Proteins and is good for the health of Growing Children.
Here is recipe...
BLACK CHANNA/KADALE KAALU USLI/ USAL/ STIR-FRY
INGREDIENTS:
1 Cup Black Channa/Kadale Kaalu/ Kaala Channa/ Black Garbanzo Beans
10 to 12 Sprigs of Coriander leaves
1/4 tsp of Asafoetida
3 to 4 Green Chillies
1'' Ginger piece
1/4 Cup Coconut
2 tbsp of Quinoa Powdered
Salt to taste
SEASONING:
2 To 3 Tbsp of Oil
few curry leaves
1 tsp Mustard seeds
METHOD:
First of all Soak Black Channa Previous night, as it needs at least 12 to 15 hours of Soaking time ( A tip my sister gave me was soak all these kind of Beans with a pinch of Baking Soda, it makes the beans soft and in the morning you can wash it 2 to 3 times to get rid of Soda).
In India people don't like to use Soda in the cooking, as it was known as not good for health, well, these days I use it a lot because of baking, that too when you are trying out Eggless baking!
Any ways coming back to the recipe....
Fry Quinoa in a dry pan for few minutes like it starts to change colour and starts spluttering, remove it aside and allow it cool
Meanwhile cook Black Channa with a tsp of Salt in a pressure cooker upto 3 whistles which makes the beans quite soft using water (This water need have to be thrown out as it will have nutrients, you can use this to make Rasam, Sambhar, gravies or in any other way which it can be substituted for water), The water should be soaking level of the beans.
Once everything is cool, drain the water and store it for future use and keep aside.
In a mixie Grind coriander leaves, ginger, chillies, asafoetida and Fresh coconut to a consistency where everything is grinded properly add little bit water if required not too much.
Take a wok/pan heat oil when it is hot add Mustard seeds, when they splutter add curry leaves and the grinded masala and saute for 2 to 3 minutes, then add the cooked Black Channa or Kadale Kaalu to the wok and mix well with a little bit more salt (Remember that you have already used salt when cooking the beans). Once everything is well mixed add Powdered Quinoa mix well once again, close the lid and leave it for few minutes in a minimum flame, so the Beans observes all the Ingredients well, be careful that they don't stick to the pan/wok, sprinkle little water if so, that's it mix well and it is ready to serve now
Enjoy..
I would like to send this MLLA#31 started by Susan hosted by Simona of Briciole
I would also like to send this to CMT- KATHOL, Event hosted by Lakshmi of Taste of Mysore, brainchild of Jagruthi's.
Graffiti alphabet 'love letters'. Graffiti sketch love by WESTY. Sketch in 2 colors pink and yellow
Graffiti alphabets on glass, unique and creative graffiti letters. New graffiti
For the briefest of moments I thought this was real. What does it say about me that I was excited?
Hi friends, After a long time I decided to post something to start with! this is long awaiting post from my blog, I know lot of you would have posted this recipe, I made this on January 11th as it marks the 27th Stanza of Thirupaavai, and is called Kudaarai vellum.
I belong to a community called Iyengars (Vaishnavites), as we all know that we follow calendars according to Lunar or Solar, Tamilians follow the Solar calendar and so they call their month in different names and follow a Tamil Panchangam for auspicious events like Marriages, Upanayanam etc., So accordingly this month is Maargazhi Maasam (December 15th to January 14th), This month is very Important to us as People get up very early in the Morning and Pray to God for Moksha (Salvation). So, why is this in this month....It's a little story which I will not be able to write it down here as it will take a lot of space!, Godai or Andal as she is called is one of the 12 Alvars, She Devoted her whole life in trying to reach God! as a small girl and in the end she marries him that's how she at last reaches his abode If you click on to the link on her name you can read the story of her, She Prays to Lord Vishnu in the month of Maargazhi, as it is the coldest month and her penance is nothing concerned to religious rites but she says as the month is so cold getting up so early in the morning and following these simple things in her life she tries to please the Lord It is kind of Tapas (Penance) in her own way and yearns for the everlasting Service to the Lord , she has a written a Poem of 30 Stanzas which is called Thirupaavai, also called Paasurams in Tamil in praise of Lord vishnu and it is a part of the Divya Prabandham, a work of the Alvars.
Each song is sung each day during this month, and unmarried girls try to follow the little things she describes as kind of penance to the Lord to get Good Husbands!!, Vishnavas sing these songs to bring Peace, Prosperity and Divine Grace towards reaching Moksha (Salvation).
In the 27th stanza, she comes out of her Penance and Dresses up nicely and makes this sweet Porridge offering to the Lord, she even describes how this sweet should be...
She says '' Today is the day she will come out of her Vratham and adornes herself with beautiful jewels and clothes and will make Ksheeranam with milk and Jaggery and lots of ghee, wherein the ghee will flow down to her elbow when offering it to the Lord'', So that is how this Shakkarai Pongal should be made with lots of Ghee!!.
Well, as the days went by and People became health consicous, nobody wants to make Pongal that way!, but still we do get Sweet Pongal as Prasadam in temples the way she describes :)).
So here is my version of Sakkarai Pongal....
SAKKARAI PONGAL (SWEET PONGAL)
INGREDIENTS:
1 to 1 and 1/2 of Jaggery (use Paaku Jaggery / Unde Bella)
3/4th Cup of Raw Rice
1/4 Cup of Green Gram /Hesaru Bele / Paitham Paruppu / Moong dal
1 tsp of Cardamom powder
A Pinch of Pacchai Karpooram (Edible Camphor)
1 and 1/2 Cup Milk
1 and 1/2 Cups of Water + 1/4 cup Water
1/4 tsp of Nutmeg
2 tbsp of Cashewnuts
2 tbsp of Kishmish/Raisins/Dried Grapes
1/2 Cup of Pure Ghee / Clarified Butter
METHOD:
First of all in a wok add a tsp of Ghee and fry Green Gram into Golden colour, which gives a nice aroma around the Kitchen.
Then In a thick bottomed vessel take the washed rice and Moong dal with 1 and 1/2 cup of Milk and 1 cup of Water and either cook it directly on the stove if you are using a thick bottomed vessel (Vangala Paanai) or Mud Pot, I made this in a pressure cooker, Cook dal and Rice with milk and water close a lid to the vessel and pressure cook up to 3 whistles, ( I close a lid to the vessel as we know that when milk boils it froths up and spills out so it is better to close it with a lid ).
Meanwhile take Jaggery and 1/4 cup of water (use Jaggery according to your tastebuds) and allow it to completely dissolve it in the water, then leave it for 2 minutes allowing the impurities to settle down, filter the Jaggery as it usually has impurities, take the filtered Jaggery in a vessel and start to boil it, until it reaches a ball consistency you can test this by dropping a tiny bit into a cup of water, where you can see that it doesn't spread out into the water but you can see it well and where you can bring it into a ball (next time I will try to take a photo tutorial of this).
It is important that you do this even after the cooker cools because when it reaches ball consistency it becomes hard and you have a add a little bit of water to keep in this consistency until your cooker cools, It's just the timing no need to panic, Once the whistle is gone, take the cooker out from the stove and keep it on a table top on a stand (as it will be very hot!), otherwise the heat from the stove keeps the cooker still warm for a bit longer.
Either way you can do it, like I said I cooked the dal and Rice in a vessel, use a thick bottomed vessel for boiling the Jaggery , Now to this add the cooked Rice and mix well, start boiling this whole thing in a medium flame stirring now and then to keep an eye on the cooking mixture so that it doesn't stick to the bottom of the vessel, as it will be a very thick once they all start coming together thick and lovely start adding Ghee it kind of swallows all the ghee, You can add a Cup of Ghee if you want and your Chakkare pongal will be very delicious as we are very healthy conscious we do not want so much ghee Leave around 2 tbsp of Ghee and add remaining Ghee from the 1/2 cup I have mentioned add the other Ingredients Cardamom powder, edible camphor, nutmeg powder mix and switch of the stove and close a lid.
Now Garnish Chakkre Pongal, take 2 tbsp of ghee in a small pan once it is warm enough add chopped Raisins and broken cashewnuts fry them, Raisins becomes swollen and cashews turn golden in colour, keep the stove in a low when doing this and don't burn them add this to the Pongal mix well.
Serve hot and Enjoy....
Notes: It is better to use Round Jaggery (Unde Bella), Check Valli's Blog for Jaggery Varities from this Recipe, she describes each one of them with a lovely click too!!
Notes: It is better to use Round Jaggery (Unde Bella), Check Valli's Blog for Jaggery Varities from this Recipe, she describes each one of them with a lovely click too!!
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