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.

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

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.

Simple variety rice

                                                       Peanut rice  or Kadalai sadham