Thiruvathirai Kali & Koottu

Thiruvathirai is on the full moon day of the month of Dhanu (mid-December to mid-January) or Margazhi [ Margali ]. In 2012, the date of Thiruvathirai Festival is on December28.

KALI

Ingredients:

Raw Rice 1 cup
moong dal/ pasi paruppu 1/4 cup
vellam 21/2 to 3 cups
 coconut 1/2 cup
elakkai 1tsp.
Ghee 1 tbsp.

Preparation:

Wash the rice well and dry(use a cloth towel(thorthamundu). Roast the dried rice and powder.Next, roast the pasi paruppu(moong  dal). Half cook the roasted dal. Melt the vellam in 3 cups of water and strain to remove kallu. In a large thick bottomed kadai pour the melted and strained vellam and boil. Add the half cooked dal and grated coconut and ellakai podi. When the mixture starts boiling, reduce the heat and add the roasted rice flour, little at a time, stirring well all the time. When all the rice flour has been added, keep stirring well until all the water has been absorbed and rice flour is well cooked. Add the ghee and mix well and remove.

Iron rich quick vegetarian pizza

Whole grain pita bread-1

canned diced tomato with basil-1

spinach -  1/4 cup
1/4 cup roasted red peppers
shredded mozzarella

pita pizza

broil for 4minutes until cheese has melted .

Eggless baking

OATS & NUTS CRUNCHY COOKIES

OATS & NUTS CRUNCHY COOKIES

You will need:

Butter -2/3 cup

soft brown sugar-1/2 cup

Regular oatmeal-3cups
(not instant)

Honey -2tb

Nuts- cashews,raisins,pine nuts,peanuts......
OR
Seeds-sesame seeds,pumpkin,sunflower.....

1.Mix butter and br.sugar until the mixture is creamy.

2.pour in the oats, give it a stir.
3.pour in the honey.
4.mix the nuts

5.make small balls ,do not press too much.

6.put in a baking tray.
Preheat the oven to 375degree F for 10 to 15 minutes.
TIP: The longer you bake them, the crunchier they will get and each bite will contain a completely different crunch.

Eggless cookie collection

To start you off *******
all you need are three things:
All-purpose flour+superfine sugar +butter

How to make eggless shorbread cookies

shortbread cookies

All-purpose flour-11/4 cup
superfine sugar -1/4 cup
butter-1stick

1.Put all the ingredients into a bowl
2.rub the mixture with your hand
3.when the mixture looks crumbly ,make a ball of dough.
4.roll little balls.place the balls on a baking sheet.
Set the to 325degree F bake for 15 to 20 minutes

TIP:use cutters to make creative ....

My daughters creation

Karthika Deepam

This year (2012) Karthikai Deepam is on November 28th.

Karthikai Deepam

 I make Adai,pori and Neyyappam for nivedyam. First time makers pls. follow the traditional iyer recipes videos by Geetha maami.
How to make Vella Pori

Adai

Diwali pandikai kolam

Deepavali kolam

Happy Deepavali

Diwali celebration

Prayers to chant/recite during Navarathri days- iyer tradition/style

The prayers that is recited during Navratri:  Lalita Sahasranamam, Durga Suktham,Durga Pancharatnam,,Lakshmi astotharam, Durga Chalisa, Durga Saptashati, Devi Mahatmyam , etc. Apart from these long prayers there are also simple Navratri prayers dedicated to Hindu Goddesses which can be chanted during any days.  Here are the links I follow  :


1.Lalitha Sahasranamam  by Priya sisters

Lilitha Sahasranamam - Malayalam(video)

2. Durga Suktham

3. Durga pancharatnam

4. Lakshmi Ashtotharam

5.  Kanakadhara stothram

 6.  Annapoorna Ashtakam

7. Durga sapthathi-Devi Kavacham
      Durga Sapthathi -Devi Kavacham-2
      Durga Sapthathi-Argala Sthothram
      Durga Saptashati -Aparajita stotram


Most popular navarathri evening prayer -----Ayigiri Nandini

Chant these prayers and get all Goddesses blessing for the entire family.
Happy Navarathri.

Colorful Kolam Borders !!

showing my mm's perfection

Enjoy the colorful borders

Tradional Vijayadasami day iyer recipes- Nivedyam

Paal Payasam 

Ingredients
 2 Litres full cream milk
 2 cups sugar
 2 1/2 tbsp rice (small grain)

Method
Clean and wash rice and set aside. Heat milk in a heavy bottomed vessel. When it comes to a boil, add rice. Cook on a low fire stirring from time to time. When rice becomes soft, add sugar. Cook till well blended and serve hot or cold.

Paruppu Vadai 

Ingredients

1 cup tur dal
or
1 cup Channa Dal
Oil for frying
 4 red chilles
 4 sprigs curry leaves
 3/4 tsp asafoetida powder
 Salt to taste
Method
Clean, wash and soak dal  for 3 hours. Drain completely. Grind the dal coarsely with red  chilles, curry leaves, asafoetida and salt. Do not add water.  Take a spoonnful of batter and pat into 5 cm Vadais. Make 4 to 5 Vadais at a time. Heat oil and deep fry Vadais, till crisp.

Sundalo "O" Sundal

Kadalakkai sundal(peanut)
Ingredients

• Groundnut / Peanut - 1 cup
• Grated Coconut - 3 tbsp
• Salt - 1 tsp
• Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp
• Dry Red Chilly - 2
• Curry Leaves - some
• Asafetida - a pinch
• Oil - 1 tsp

Procedure
Clean and wash the nuts and pressure cook in water. Strain excess water and set aside. Heat up the oil and fry the mustard seeds, urad dhal and asafetida. Add the curry leaves and coconut and stir for a minute. Mix in the cooked peanuts / groundnuts and salt and stir well for a few minutes. Serve hot.
Also try: If interested, you may substitute the dry red chilly with 2 green chilies and a fresh piece of ginger root. Cut these into small pieces and add along with the curry leaves.

Konda kadalai Sundal (Chickpea)

Ingredients

• Chick Peas - 1 1/2 cups Grated
• Coconut - 3 tbsp
• Salt - 1 tsp Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp Dry Red Chilly - 2
• Curry Leaves - some Asafetida - a pinch
• Oil - 1 tsp

Procedure
Soak the chick peas over night to prepare sundal the next day. Wash and clean the soaked chick peas and cook in water or pressure cook. Strain the water. Heat up the oil and fry the mustard seeds, urad dhal, asafetida, chilly and curry leaves in a pan. Add the coconut and salt and remove from heater. Stir to mix well. Now add the cooked peas and reheat. Stir for a few minutes until the salt and coconut are evenly distributed.


Pattani Sundal (Green Peas)
Ingredients

• Green Peas - 1 1/2 cups Grated Coconut - 3 tbsp
• Salt - 1 tsp Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp Dry Red Chilly - 2
• Curry Leaves - some Oil - 1 tsp
• Lemon - 1/2
• (Optional) Mango - a small piece

Procedure
If using dry green peas, soak them over night to prepare sundal the next day. Wash and clean the soaked peas and cook in water or pressure cook. A strain the water and let it stand for a few minutes. If using fresh green peas, clean and cook them in some water. DO NOT OVERCOOK. Strain the excess water completely and set aside. Heat up the oil and fry the mustard seeds, urad dhal, chilly and curry leaves. Add the coconut and salt and remove from heat. Mix well. Now add the cooked peas and reheat. Stir for a few minutes until the salt and coconut are evenly distributed. Switch off the fire and let it cool for a while. Then add the shredded mango and lemon juice. Mix well and serve hot. Do not reheat after adding the lemon, as the sundal may become slightly bitter.


Cherupayar Sundal (Green Gram Dal)

Ingredients

• Green Gram - 1 cup
• Grated Coconut - 3 tbsp
• Salt - 1 tsp
• Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp
• Dry Red Chilly - 2
• Oil - 1 tsp
• Asafetida - a pinch

Procedure
Soak the green gram in warm water for over 1 hour. Clean and wash the gram and pressure cook in water. DO NOT OVERCOOK. Decant excess water and set aside. Heat up the oil and fry the mustard seeds, urad dhal and asafetida. Add the coconut and stir for a minute. Mix in the cooked gram and salt and stir well for a few minutes. Serve hot.

Kadalai Parippu Sundal (Channa Dal)
Ingredients

• Channa Dhal - 1 cup
• Salt - 3/4 tsp Oil - 1 tsp
• Mustard Seeds - 1/2 tsp
• Urad Dhal - 1/2 tsp
• Dry Red Chilly - 2

Procedure
Clean the channa dhal and cook in water. Try not to over cook. Decant the excess water completely and set aside for a couple of minutes. Heat up the oil and fry the mustard seeds, urad dhal and chilly. Add the cooked dhal and salt and stir for a few minutes. If interested, you may add coconut like in the other types.

Also try: Instead of using dry red chilly, you may use green chilly. You may also garnish with curry leaves as in the other types.

Navarathri 2012 -Bommai Golu starts on Oct15th and ends on Oct25th

The word Navaratri literally means nine nights in Sanskrit, nava means nine and ratri means nights. During this time, nine forms of Shakti/Devi are worshipped.

Navratri represents the celebration of Goddess Durga, the manifestation of the deity in the form of Shakti [Energy or Power]. Dasahara, meaning 'ten days', becomes Dussehra, as it is popularly known. It is celebrated as a doll festival exclusively for and by women.

Our First Golu - 2009

Golu:
During the festival of Navratri in South India, it is customary to display a "Golu", an exhibition of various dolls and figurines in odd (usually 7, 9, or 11) numbered tiers , also known as "Padis". These dolls and figurines comprise of Gods, Goddesses, demigods and more. The Golu's vary in theme from house to house - from the elaborate, extravagant ones to the simple, traditional and artistic ones.

The Navratri Golu commences with the keeping of a Kalasam, a holy brass or silver pot filled with water and topped with  a coconut  on mango leaves. This Kalasam is kept on the first level. In the evenings, a "Kuthuvilakku" is lit, which is a small lamp, in the middle of a decorated "kolam"(Rangoli), before the Golu and devotional hymns and shlokas are chanted. After performing the puja, the food items that have been prepared, are offered to the goddesses.

In the evening of "Vijayadasami", any one doll from the "Golu" is symbolically put to sleep and the Kalasam is moved a bit towards North to mark the end of that year's Navaratri Golu. Prayers are offered to thank God for the successful completion of that year's Golu and with a hope of a successful one the next year! Then the Golu is dismantled and packed up for the next year.

How to make Chathurthi Kozhakkattai (typical tamil brahmana style)

Ingredients
1 cup grated coconut
3/4 cup jaggery
1.5 cup water
1 cup rice powder
Salt
Oil

Method
Heat pan and add grated coconut and jaggery
After around 5-7 minutes the jaggery would dessolve into the cocunut and form our filling for the kozhakkattai.
Heat water in the pot
Once water is almost boiling add little oil and salt to it
After water boils completely add rice powder and mix well
Take out the mixture from the stove and mix it well to form uniform dough
Make small balls of this dough and flatten them
Add the mixture and pack the ball giving it little plates at top to form kozhakkattai shape
To cook kozhakkattai keep a vessel with water on the stove, on top of it put the vessel which has holes grease it and put the kozhakkattais on it
Cook the kozhakkattai by covering them with small cloth or a plate for about 7-10 minutes


Healthy after school snacks for kids

Tortilla chips Salad

Ingredients

1 cn (15 oz.)  sweet corn, drained
1 cn (15 oz.) black beans, drained and rinsed
1   large tomato, chopped
1⁄3 c bottled ranch dressing
4 c tortilla chips
1   small head iceberg lettuce, cored and shredded (about 6 cups)
1 c shredded mexican blend cheese
Instructions

In a large bowl, combine corn, black beans, tomato and ranch dressing. Line a large bowl or platter with tortilla chips; layer lettuce, vegetable mixture and cheese, in that order, on top of chips.

Ganesh chathurthi rangoli/kolam

Ganesha rangoli

flower gaesha

simple kolams

kids simple kolam

cool collections of colorful rangoli/kolams

Beginner's dot kolams

Ammavin naduvasal kolam

Ammavin creativity

Ammavin naduvasal kolam

Beginners -nalumoola kolam

Very simple

Beginner's nalu moola kolam

Memorialday special lunch -iyer style

                                       I prepared a special  lunch today and enjoyed them with my kids and husband.

Special lunch menu:

Rice

Chappathi

Dal

Sambar

Poriyal

Kootu

Thayiru

Payasam

Jamun

Pappadam

Pickle

 

Brahmana Adai

 Very healthy and quick recipe .My kids love them to eat with butter or  kissan Jam.
Try making it with keerai or muringakay leaves or cabbage or carrot ....

Ada Dosa

Ingredients
1 cup rice
1/2 cup toor dal
1/4 cup black split  urad dal
Salt to taste

Oil
2 red chilies
few black peppers

Procedure

Soak rice for 3 hours. No need to soak the dals. In a blender,  Blend rice coarsely. with a little water , black pepper and red chillies . Now add dals to rice in blender, and grind them (not smooth). Pour mixture in a container; add salt and hing powder.
The batter is ready to use immediatly ,no need to keep it to ferment.
Cook on low heat till edges brown; turn and cook the other side. Serve hot. This can be eaten as it is, or served with pickles or vellam or honey according to taste.

Dinam Oru Kolam - 11

Dinam Oru Kolam - 10

Dinam Oru Kolam - 9

Dinam Oru Kolam - 8

Dinam Oru Kolam - 7

Dinam Oru Kolam -6

Dinam Oru Kolam-5

Dinam Oru Kolam -4

Simple variety rice

                                                       Peanut rice  or Kadalai sadham

                                                        

Dinam Oru Kolam-3

Dinam Oru Kolam-2

Dinam Oru Kolam-1

Variety Idlis

RAVA IDLI

Rava idli
Bombay Rava (pre roasted & stored ) - 1 cup
Slightly sour curds - 1 cup ( beat well )
Gram dhal - 2 tbsp ( optional )
Oil - 3 tbsp,salt
Fruit salt - 1 tsp ( or cooking soda-1/2 tsp )
Coriander leaves - few, chopped
To temper:
Mustard seeds - 1 tsp
Green chillies - 2,3 (chopped fine )
Cashewnuts - 5,6 (finely chopped )
Hing powder - 1 tsp
Curry leaves (finely chopped ) - few (optional )

Heat oil, temper all given ingredients, finally add rava & roast lightly so that all ingredients blend well.Remove, cool, add fruit salt, plain salt & coriander leaves
Gram dhal soaked for 1 hour & drained can be added for a light crunchy taste.
All this can be done ahead & kept ready.
Just 10 mts before serving, keep the idli steamer on stove.
When the water starts boling, quickly whisk the curds into the mixture, mixing thoroughly.
If the mixture is mixed with curds don’t keep it, but immediately steam it.
Steam the idlis for 7-8 mts.

Raagi Idli

 

Ingredients:
2 cups - ragi flour
1 cup - urad dal
Salt to taste
* Soak urad dal for about 3 hours and grind the dal nicely.
* And then add the ragi flour.
* Mix well, add salt and keep it overnight to ferment.
* Consistency should be that of a normal idli batter.
* Grease the idli moulds with oil and pour the batter in them.
Steam for about 20 minutes.

Moong dal Idli

Moongdal Idli

Ingredients:                                                      

1 cup - green gram
1 handful - urad dal
Salt and green chilli
Method
Soak the green gram and urad dhal together.
Grind to a coarse paste with salt and green chillies.
 Keep it overnight to ferment.
Pour the batter in the idli moulds, steam it for 8 minutes.
Serve hot with ginger or garlic chutney.
 Oats Idlis
Ingredients:
1 cup - instant oats
1/2 cup - wheat rava
1/2 cup - curd
2 tsp - mustard seeds
1 tsp - green chilli, finely chopped,carrot-grated
Salt to taste
1/2 tsp - baking soda
1/2 tsp - asafoetida
2 tsp - coriander leaves, finely chopped
Oil to grease idli plates

1. Dry roast oats for 3 minutes and set aside.
2. Cool it completely then grind it to a fine powder.
3. Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, and coriander leaves.
4. Saute till raw smell of carrot leaves.
5. In the mixing bowl containing oats and rava, add curd, salt, asafoetida, baking soda and sauted carrot with tempering done.
6. Add required water to make a batter consistency of our normal idly batter.
7. Grease the idli plates with little oil.
8. Gently put the batter on idli plates with a laddle.
9. Steam it for 10-12 minutes or until done. Serve hot with any chutney of your choice.
10. The taste is very close to rava idlis with the additonal tag of being healthy.