Ganesha drawing - Happy Ganesh Chathurhi

Chathurthi Kozhakkattai

Chathurthi Mothaga kozhakkatai

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.

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

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.

Karadian nolumbu/Tamil iyers nombu 2012-March 14 @ 6:30 to 8AM

Vella Nombu Adai

Ingredients:

1)  rice flour - 1cup
water - 1 1/2 cup
 2-3 spoons boiled karamani (black eyed beans)
4) finely chopped fresh coconut -1/2 cup
5) jaggery -1 cup

Directions:

1) Roast rice flour for 5-10 min. Do not let it change color. set it aside to cool down.
2) Bring the water to a boil in a pan and add the jaggery
3) Once the jaggery melts filter the water to remove sediments and place it on heat again.
4) Add elakka and let the liquid come to a boil
5) Add the boiled karamani and coconut
Turn the heat down and slowly add the roasted rice flour and mix it into the liquid as smoothly as possible without letting it form any lumps and take it off the heat once you have gathered the whole mixture together. The mixture should be of the consistency of murrukku dough .
7) make them into the shape of kutti adais with a hole in the middle . steam cook it in the idli plates for 5-10mins.
adais are ready  for  nivedyam .

Uppu Nombu Adai

Ingredients:

1) rice flour - 1 cup
2) water - 1 1/2 cup
3) Green chillies finely chopped (1-2)
4) 1/2 cup finely chopped fresh coconut
5) Curry leaves finely chopped (4-5)
boiled karamani black eyed beans
 Asafoetida (hing)
8) Salt

Directions:

1) Roast rice flour for 5-10 min. Do not let it change color.
2)boil water
3) Add the hing ,curry leaves and salt to the boiling water
4) Add the boiled karamani and coconut
Turn the heat down and slowly add the roasted rice flour and mix it into the liquid as smoothly as possible without letting it form any lumps and take it off the heat once you have gathered the whole mixture together. The mixture should be of the consistency of murrukku mavu.
 steam cook them in the idli plates for 5-10mins.
8) Serve hot with unsalted butter.

If you are comfortable watching and doing it check out the videos I follow: happy cooking
I love all of maamis recipes -

Karadaiyan Nombu Adai

 

 

Shivarathri Fasting food

Payathum kanji

Moong dal 1/4 cup
Vellam 1/4 cup
milk 1cup
Dry roast the moong dal to a light brown or red color . Cook the moong dal in a pressure cooker with 3 cups of water, until very soft.Add the vellam( jaggery) and boil for 5 minutes, until the raw smell of jaggery disappears. Add the milk(optional)  and boil well. Payatham Kanji is ready. First, we do nivedyam then it goes straight to our tummy. Hmm so yummy...

Avani Avittam

Traditional Recipes...for Avani Avittam
Neyyappam 
Ingredients
* 1 cup rice (cleaned washed & Soaked for 4 hours) or rice flour
 *1 cup jaggery
 *1 tbsp coconut pieces 
* 10 pods cardamom (powdered)
* Ghee (for frying)
Method
Grind rice and jaggery to a very fine paste. (if you r planning to use the rice flour -make the jaggery water then add the rice flour )rice flour Add Cardamom powder and coconut pieces and mix well. Heat an Appam griddle and put a large spoonful of ghee in each dent. Pour batter. When cooked, turn over and cook on the other side.


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
 3 cups Bengal Gram Dal
 1 cup tur dal
 1 cupmblack gram dal
 2 tbsp grated coconut
 2 tbsp ghee
 Oil for frying
 4 red chilles
 15 green chilles
 4 sprigs curry leaves
 3/4 tsp asafoetida powder
 Salt to taste
Method
Clean, wash and soak dals together for 3 hours. Drain completely. Grind red and green chilles, curry leaves, asafoetida, salt and a spoonful of dals together to a fine paste. Add rest of dals and grind coarsely. Do not add water. Add ghee and grated coconut and mix well. 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. Drain and serve hot.