HAPPY DIWALI

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Payasam & Puliyogare

Ingredients:

Roasted Vermicelli - 1/2 pkt
Milk - 5 cups
sugar - 11/2 cup
ghee - 2tbsp
cashewnuts & raisins - a few
elachi -2 powdered

Method:
Boil milk and add sugar and roasted vermicelli .boil until vermicelli is completely done.switch off the stove and add elachi and decorate with cashewnuts and raisins. Serve chilled.

This version of puliyogare is from Chandrika of AKSHAYAPATRA. Am really thankful to her coz my husband loved it and became a very big fan of this dish.Chk out for the original recipe

http://akshayapatra.blogspot.com/2006/08/kovil-puliyodharai.html

Anywayz am posting the recipe here.

Ingredients:

Cooked Rice - 1.5 Cups

Tamarind - A lemon sized ball

Dry Red Chillies - 3

Green Chillies - 4

Asofoetida - A pinch

Oil - 3 Tablespoons

For Powder:

Urad Dal - 1 1/4 Teaspoons

Channa dal - 1 1/2 Teaspoons

Dhaniya - 2 1/4 Teaspoons

Dry Red Chillies - 3

Fenugreek Seeds (Vendhayam, Menthulu) - A pinch

Black Pepper - A few

Sesame Seeds - 1.5 Tablespoons

For Seasoning:

Mustard seeds - 1/2 Teaspoon

Curry Leaves - 7 or 8

Urad dal - 1 Teaspoon

Channa dal - 1 Teaspoon

Method:

Soak Tamarind in 3 cups of water, along with salt. Extract the tamarind juice and keep aside. Heat a teaspoon of oil , add asofoetida and fry dry red chillies. To this, add the tamarind extract and the green chillies and simmer on a low heat till it reaches a semi solid consistency. Keep stirring now and then.Dry roast each of the ingredients mentioned under Powder section seperately and grind them together, except sesame seeds. Grind the roasted sesame seeds seperately.Add all the ground powders to the tamarind extract and remove from heat. Mix the required quantity with cooked rice. Finish off with seasoning. For best results, use gingelly oil. It imparts a certain flavour to the recipe.The puliyodharai mix has a long shelf life. Whenever necessary mix the desired quantity with cooked rice and add seasoning.

HAPPY DIWALI

Gutti vankaya koora

Gutti Vankaya Koora (stuffed Eggpalnt Curry)

Hi ! Am back with a typical south indian recipe the King of vegetables Gutti vankaya .

Ingredients:

Gutti vankayalu - 10-15( cut the brinjals as four parts but don't cut at the end)

Oil - 5 tbsp

Masala:

Ingredients:

mustard seeds,jeera,fenugreek - 2 tsp

chanadal, urad dal - 1/4 cup

redchillies ,curryleaves,peppercorns- 3-4

grated coconut - 3tbsp

cashewnuts ,peanuts - 1/4 cup

coriander seeds - 3 tbsp

oil - 2tbsp

** Fry the above in oil .Cool it and make fine powder.

Method:

Stuff the brinjals with the masala .

Heat oil and fry the stuffed brinjals.Cover and Cook till the brinjal is soft.Now add 1/2 cup of water and cook on a very low flame till gravy is formed.Add salt .Mix it and turn off the stove.

Serve hot with rice.

capsicum rice

Ingredients

Rice 1 cup
Capsicum 3 nos (large) chopped
Onion 1 chopped
Chana dal 1/4 cup
Urad dal 1/4 cup
Coriander seeds 3 tbsp
Whole Red Chillies 10-14
Cinnamon 1 stick
Cloves 5-6
Green chillies 2 chopped
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Curry leaves few
Coriander leaves few chopped
Lemon Juice 2 tsp
Salt to Taste
Grated coconut 3 tbsp
Method:
Cook the Rice & keep it aside.
Fry Chanadal, Urad dal, coriander seeds, Red Chillies, Cinnamon, Cloves seperately until they become light brown. Then make a smooth powder of all these.
Heat oil in kadai. Then add Mustard seeds, Cumin seeds & saute for a minute. Then add Onions & saute well. Then add Capsicum & fry until they are soft.
After that add the Rice & mix all together very well. Then add the Powder. Add it accordingly the way one likes spice. Mostly add 3 tbsp of the powder & mix it well, sprinkle salt & Lemon Juice & mix it well.
Then add curry leaves & chopped Coriander leaves along with grated coconut. Sprinkle a little more of the powder on top.
Serve Hot.

sooji halwa

Ingredients:

Semolina (Sooji)-1/2 cup
Sugar (to taste) - 1/4 cup
Ghee -1/4 cup
milk - 1 cup
Cardamom powder -1/4 tsp.
Raisins - 1 tbsp.


Method:
1.Mix sugar and milk in a pan and heat over low flame. Bring it to boil and set aside.
2.Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir it to ensure even browning.
3.Add sugar milk and mix rapidly to prevent lump formation.
4.Cook over medium heat until the milk gets completely absorbed.

pulihora

Ingredients:

Any rice - 1 1/2 cups
Tamarind paste - 5 tsp
Oil - 1- 2 tbsp
Green chillies - 8 -10 nos
Red chillies - 2 nos
Ground nuts- 2 tbsp
Mustard seeds - 1 tbsp
Bengal gram- 2 1/2 tbsp
Black gram - 2 1/2 tbsp
Asafoetida - 2-3 pinches
Curry leaves - 2 stems
*Sesame(Ellu) powder - 1 1/2 tbsp*
Sesame powder is made by roasting sesame seeds and grinding it to a powder, adding salt and red chillies or red chilly powder.

Method:
1)Cook rice and see to it that each grain is separate.
2)Heat oil in a pan.
3)Add red chillies, Bengal gram, black gram, mustard seeds, groundnuts .
4)When the mustard seeds splutter, add asafoetida, curry leaves and green chillies.
5)Add tamarind paste and turmeric powder.
6)When the tamarind paste cooks and starts to leave oil, switch off the flame.
7)Add salt.
8)Add this mixture to the already cooked rice along with the sesame powder.

Navratri prashad (sooji halwa &Pulihora)

Navratri
Navratri is one of the holy festivals of hinduism. It is a festival of nine nights(sep 23-oct 1), during which we worship goddess of shakti.When the supreme being begins to manifest its cosmic energy, it is variously known as Sakti, Devi or Divine Mother, who assumes many forms according to the tasks to be preformed by her. She is also known as Durga, Lakshmi or Sarawati in her destructive, protective, and knowledge giving roles respectively. These three aspects of the Divine Mother are worshipped during Devi Navaratri puja, the nine nights.

Navratri festival is observed twice a year, once in the month of Chaitra and then in Aswayuja. It lasts for nine days in honour of the nine manifestations of Durga. During Navaratri (the word literally means "nine nights") devotees of Durga observe a fast. Brahmins are fed and prayers are offered for the protection of health and property.
Significance:
Durga or the destructive aspect of the divine mother is worshipped during the first three nights. On the succeeding three knights, her protective aspect of Lakshmi and on the last three nights, her knowledge aspect or Saraswati are worshipped. The significance of this order is that first durga destroys all the evil propensities lurking in the minds of her devotees; then lakshmi implants divine qualities in the devotees' minds and finally saraswati bestows true knowledge to her devotees. The tenth day known as Vijaya Dasami, commemorates the victory of knowledge over ignorance of goodness over evil.
source : surfindia

It is a long tradition that one reads the devi-bhagavatam or the devi mahatmyam (durga saptasati, 700 verses on Durga) during this period. If you refer to the agni purana, then it is said that the Puratashi and Panguni (in Tamil months) i.e. Ashvin and Chaitra are like the two jaws of Lord Yama. If one wants to escape the mouth of Yama, then one should celebrate Navaratri on these two occassions. A similar analogy is presented in the devi bhagavatam. Devi bhagavatam also talks in detail on how one should observe fasts, and how one should meditate/work on these days.

According to a legend, Durga sat on the tip of a needle for nine days, doing a severe penance to destroy the evil Asura Mahisha. On the first three days, she meditated as Herself, the next three days as Mahalakshmi and the last three days as Sarasvati. This signifies progression from tamsik, to rajasik to satvik and eventually obtaining liberation.

The tenth day in october is called vijayadasami to signify the victory on the day of dashami. Viijayadashami is auspicious for starting any new venture, starting alphabets for children, learning new languages, music, or for developing new (improved) relationship with your husband or wife or children or office colleagues.

ANDHRA SPECIAL(rice rava upma with onion rasam)

UPPIDIPINDI &ULLIPAYAPULUSU:
UPPIDIPINDI:
Ingredients:

rice rava - 2 cups
water - 5 cups
seasoning (mustard,jeera,chana dal,red chillies,curry leaves)- 1 tsp each
oil- 2tbsp

Method:
Heat 1 tbsp oil add seasoning ,fry till they splutter and add water .Boil it.
Add remaining 1 tbsp oil and sim the gas.Now add the rice rava and mix properly and evenly so that no lumps were formed.Cook until done.Serve hot with ullipayapulusu and kandipodi(gunpowder).

Ullipayapulusu:

Ingredients:

Ullipaya Mukkalu -- 1/4 cup cut into slices
Tamarind -- 2 small marbles sized(soaked in warm water)
Turmeric and Salt -- as per needed
chilli powder
Sugar -- 1 tbsp.
Sambar Powder -- 1 tsp.
Rice flour -- 1&1/2 tsp
oil - 2 tbsp.
wate - 2 cups
Seasoning(mustard,jeera,chana,urad,asofoetida(inguva),curryleaves,1 red chiili)

Method:

Heat oil,add seasoning and fry till splutter,add onions and fry.Now add turmeric,sambar powder,cilli powder,sugar and fry a little .Now add water and tamarind.Boil till till onions r done.Now mix rice flour in 1/4 cup of water .Mix properly and add to the boiling rasam.cook for 5 min and turn off the stove.

RAJMA RICE

Ingredients:

Basmati Rice - 1 cup cooked
Rajma(soaked in water overnight and boiled) - 1 cup
Tomato -2
onions - 1
Chillies -2
Ginger,garlic paste-1/2tsp each
Dhania,Elachi,Cloves,Cinnamon ,Bayleaves
Red chilli powder
Coriander leaves
Salt to taste
Method :

Put oil in a pan.
Fry onion and chillies.Add ginger&garlic paste.then tomato.
Add salt and garam masala powder.Add coriander,rajma and fry for sometime.
And then add rice and cook for 5 mins . Delicious Rajma rice is ready.Serve with onion raitha.

VEGETABLE DAL RICE

Ingredients:

half boiled rice - 1 cup
half cooked dal - 1 cup
boiled vegetables - 1 cup(sweet-potato,potato,carrot,capsicum,beans,brinjal..)
onion - 1 diced
tomatoes - 1/2 cup
seasoning(mustard,urad,chana,jeera)
sambar powder- 2 tsp.
sugar - 3 to 4 tbsp
turmeric - apinch

Masala:

Mustard - 1 tsp
jeera - 1 tsp
chana,urad - 2 tsp
coriander- 3 tsp
red chillies - 3 to 4
curry leaves

Fry & Grind in to Paste.

Method:

Heat oil add seasoning ,fry till mustard splutter.Now add onions and fry till transperent.Add tomatoes fry and add masala paste,turmeric,sugar.also add dal,rice boiled vegetables and cook on a low flame .Add salt and mix properly .Turnoff stove.Serve hot with bajji ,papad,chipsand yogurt.

Bread Bajji

Ingredients:

Bread Slices- 10 (cut in tiny triangles)
Gram flour(Besan) - 1 cup
salt,chilli powder
soda-a pinch
water
Oil for frying




Method:

Mix all the above ingredients except oil.Keep aside for 10 mins.Heat oil ,Dip bread slices in the gram glour batter and put it in oil and fry it,Do the same procedure for the remaining slices.Then remove bajji`s and let it cool .Serve hot with ketchup or any chutney.

Gajar Halwa

Ingredients:

carrots - 4 (big grated)
sugar - 2 cups (powdered)
elachi -2 (powdered)
milk - 1 glass
cashewnuts,raisins - 1/4 cup
ghee - 2 tbsp

Method:

1. Heat ghee,add carrots and fry for 5 mins.
2. then add milk and cook on a low flame till the mixture thickens.
3. Now add sugar .Cook on a low flame untill all the milk evaporates and forms a thick mixture.
4. Fry the nuts in ghee and decorate
5. Serve hot/chilled.

Paneer Pakoda

Ingredients:

Paneer - 200 grams
Gram flour - 1 cup
Red chilli powder - 1/2 tsp.
Garam masala powder - 1/2 tsp.
Chopped coriander leaves - 2 tbsp.
Salt to taste
Vegetable oil as required

Method:
1.Mix gram flour, red chilli powder, roasted cumin powder, garam masala, chopped coriander leaves and salt.
2.Add little water and beat the mixture to form a thick and smooth batter.
3.Cut paneer into medium size thick vertical pieces. 4.Heat oil in a kadhai / deep frying pan.
5.Dip the paneer pieces carefully into the batter and deep fry on medium heat until golden brown. Decorate some toothpicks with aluminium foil and pin to to the pakodas
****Serve hot with any chutney.

Chana Masala

Ingredients:
Chick peas (kabuli chana) - 1 cup
Onion - 1
Tomato - 1
Green chilli - 1
Garlic - 2
Ginger - an inch
Bay leaves - 2-3
Red chilli powder - 1 tsp.
Turmeric Powder - 1/2 tsp.
Coriander powder - 1 tsp.
Garam Masala Powder - 1 tsp.
Tea - 1 tsp.
Vegetable oil - 3 tbsp.
Salt to taste
Coriander leaves for garnishing

Method:
1.Soak chick peas in water for overnight.
2.Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas
3.Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4.Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5.Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6.Add water enough to make thick gravy. Bring the gravy to boil.
7.Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes.
***Garnish with chopped green coriander leaves and serve hot.

Alu Palak

potatoes - 4 (diced)

spinach - 1 bunch

ghee or oil - 2tablespoons

black mustard seeds ,cummin seeds - 1 teaspoon

bayleaf,cinnamon

onion - 1 diced

ground coriander powder - 1/2 teaspoon

ground cummin,ground turmeric - 1/2 teaspoon

fresh green chillies, slit and seeds removed - 2 salt to taste

approximately 1/2 cup water

ginger galic paste - 1/2 tsp

Method:

1. Blanch palak.
2. Blend them in a mixer with green chillies.
3. Heat oil and splutter the masala.
4. Saute onions till golden brown.
5. Add ginger garlic paste and green chillies.
6. When you get a good aroma add diced potatoes and fry for a while.
7. Then add the peas followed by the blended palak.
8. You can also add tomato for a tangy taste.
9. Allow the mixture to boil for a while till the raw smell leaves.
10. Season with coriander powder and salt.

Matar Pulav

Ingredients :
Basmati Rice - 1 cup
Peas - 1 cup
Salt
Cinnamon ,Cloves - 2 each
Bay leaf - 2-3
water - 2 cups
cashew - 1/4 cup(optional)
sugar 1 tsp
Method:
1. Soak The Basmati Rice in water for half an hour before cooking.
2. Wash & drain the rice.
3. In a rice cooker or in a pan take some butter/ghee.
4. AS it starts melting add bay leaf,cinnamon,cloves.
5. fry for a minute till the aroma starts filling the room at which time start adding chopped Peas.
6. Fry them briefly & add the rice,salt & sugar .
7. Fry it till all the rice is quoted with ghee & spices.
8. Add the water & cover the lid.
9. In a seperate pan add a little butter & fry the cashewpieces & keep aside.
10. Garnish the rice with cashews.Enjoy it with Channa Masala

Chapati

Ingredients:

Atta flour or roti flour - 3 cups
Salt
Ghee or oil
Lukewarm water - required to make dough

Method:

1. Put flour in a large mixing bowl, setting aside about half a cup for rolling chapatis.
2. Stir salt through the flour, then add ghee or oil and rub in with fingertips.
3. Add the measured water all at once, moisten all the flour and mix to a firm dough.
4. Knead dough for at least 10 minutes or until dough is smooth and elastic.
5. Gather dough into a ball, put into a small bowl and cover with wet cloth.
6. Leave for 1 hour or longer.
7. Divide dough into balls of even size.
8. Roll each out on a lightly floured board, lightly dusting board and rolling pin with reserved flour and keeping the shape perfectly round or triangle .
9. Roll out the chapatis to be cooked, and when starting to cook them, start with those which were rolled first, since the short rest between rolling and cooking makes the chapatis lighter.
10. Heat a tawa, griddle or heavy frying pan, put the first chapati on the hot pan and leave for 1 minute on medium heat.
11. Turn it over and place second side down.
12. After a further minute, press lightly around the edges of the chapati with a folded tea towel for the bread to puff up and bubble. Do not overcook or the chapatis will become crisp and dry instead of pliable and tender.
13. Wrap the cooked chapatis in a tea towel.
14. Serve warm with curry or other dishes.

Special Dinner For Special Occasion

"The special occaion is nothing but my Husband`s B`day!!!!!!!!!!!!!!.It`s really a big Suprise for him."

Gajar Halwa
Paneer Pakoda
Matar Rice
Chapati
Chana Masala
Alu Palak

Pav bhaji

Ingredients:

1. Cabbage - 1 (small cut into pieces)P
2. Potatoes - 4(large)
3. carrots - 3( large)
4. frozen peas - 1 cup
5. tomatoes - 3 (large)
6. onion - 1 (large(finely diced)
7. salt,chilli powder
8. turmeric -pinch
9. pav bhaji masala - 3tbsp
10. butter pavs - 10
11. Butter - 2tbsp
12. ginger garlic-1 tsp,coriander powder

Method:

1. Boil cabbage,carrot,potatoes and mash them.
2. Heat butter ,add ginger garlic, onions and fry them till transperent ,then add tomatoes and fry them.
3. Now add turmeric,chill powder,coriander powder,pav bhaji masala and fry them till u grt a nice aroma.Now add peas and saute
4. Now add the mashed Cabbage,carrot,potatoes.Mix properly .Add 1/2 cup of water and bring it to boil about 10 mins.
5. Slit the pavs horizontally
6. Apply little butter on tava and roast the pavs till hot and soft.

** serve hot with Pav`s. Enjoy Cooking!!!!!!!!!!!!!!!!!!

Measurement table

This handy conversion table will help make the cooking experience easy and pleasant.Enjoy cooking!!!!!

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