
☢️ MASALA VADAI ☢️

“Momos”, most sought-after
In company of friends ‘n’ laughter
South Asian dumplings
Packed with a melange of fillings
Served alongside a dip
A zesty relationship
Steamed or fried
Have you ever tried?
Ingredients:
For the dough
For the stuffing
Deepavali – Festival of lights and feasts!
Mornings show streaks of red in the Eastern sky and night glows with a golden hue from thousands of lamps, as everyone revels in festivities. Dry spells are filled with glittering and intense booming fireworks. Incessant rains cannot dampen the pervading festive spirit.
However this year, as of now, it is all sun and skies!
Various stories for celebrating Diwali are
In all interpretations, one common thread rings true—the festival marks the triumph of good over evil and celebration of life!
In South India, on Deepavali, people wake up early in the morning and take an oil bath, wear new clothes, light fireworks and eat sweets and savouries. They greet one another asking, “Have you had your ‘Ganga snanam’?” referring to the morning oil bath, symbolising a dip in the purifying holy Ganges.
Click on the links below for Diwali Special homemade recipes, you may want to try out this year
India, a land of festivals with varying rich cultural heritage, celebrates ‘Navrathri’!
‘Navratri’, Sanskrit word meaning nine nights, ends victoriously on ‘Vijaydashmi’ or ‘Dusshera’. These nine days, nine incarnations of the Goddess are celebrated in various parts of the country following different rituals but the underlying essence is the same.
Some of the salient features of this celebration, in different parts of the country –
In the North – On Dusshera, Ramleela, a theatrical act of Ramayana is enacted, culminating by burning the effigies of Ravana along with Kumbhakarna and Meghanada, celebrating the victory of good over evil.
In the West – Garbha or Dandiya-Raas, a famous dance form is performed on all the nine nights and celebrated by people participating from all over the globe.
In the East – Durga Pooja is performed, where exquisitely crafted and decorated life-size clay idols of the ‘Goddess Durga’ slaying the demon ‘Mahishasura’ are worshipped and then immersed in the river.
In the South – In Tamil Nadu, ‘Golu or Kolu’ – A set of steps displaying an arrangement of dolls, is set up in our home. The number of steps are in odd numbers i.e 3,5,7 or 9. The dolls are unique, antique, modern, hand made or ready made dolls. They are of deities, saints, leaders, plants, animals or also displayed in themes like a wedding, market, minature parks, zoo, sports stadium or any other suitable theme. An exhibition signifying, all of the creator’s creations.
‘Marapachi bommai’, an inseparable part of the Golu, is made from teak or rose wood. These traditional wooden dolls are preserved for generations, depict husband and wife, representing prosperity and fertility. Authentic ‘Marapachi’ are rare and available only in Tirupati and Channapatna. Likewise are the Chettiar-Achi pair which is invariably a thalai aati bommai, traditionally made in Panruti, Tanjore, the place famous for its clay and workmanship. Decades earlier, potters of Panruti used to make the dolls around a frame of thin wires, which gave the dolls a perfect shape and build. They were weightless too and women found it easy to lift them and place them on the steps | padis. These dolls generally formed a part of the daughter’s wedding trousseau. Golu dolls are treasured legacy, tokens of the family’s proud possessions, valued aesthetically and sentimentally.
During Navaratri, colourful Golu dolls flood the markets as people add new ones to their collection. Yet, say many, the charm of old dolls is unmatched. Those days, the dolls were much bigger in size and yet proportionate. Even the facial expressions would be intact and the colours didn’t fade that easily. Earlier every single doll was hand-crafted individually, however these days, dolls are mass-produced using readymade moulds and hence the features aren’t sharp. Some neighbourhoods even conduct competitions and award prizes for the best Kolu of the year.
In the evening it is customary to invite relatives, friends, accquaintances for viewing the Golu. Women and girls are offered Vethala Pakku | Haldi Kumkum. Tasty and healthy Sundal, made with different variety of beans, is generally the ‘prasadam’ distributed to all, who come home and admire their creative efforts. Vinayaka Chathurthi : Kozhukattai, Deepavali : Bakshanam and Navratri : Sundal are synonymous. Apart from Sundal, payasam is also prepared for naivedhyam. When we were young, we went to neighbouring houses, officially to see the Navaratri kolu but the main attraction was the sundal. When we came out of a house, we would open the pack | pottalam immediately to see what sundal variety was inside!
For Goddess of knowledge, Saraswati Puja is performed on the 9th day, books and musical instruments, are placed alongside the Golu. Ayudha Puja is also conducted in South India. Weapons, agricultural implements, all kinds of tools, equipments, machinery and automobiles too, are worshipped on this day. Vijayadashami, the 10th day, marks new and prosperous beginnings. Start ups on this day are believed to flourish. It is also the first day of school for many children, learning any new skill on this day assures definite success in that field. On the eve of ‘Vijayadasami’, any one doll from the ‘Kolu’ is symbolically put to sleep and the Kalasa is moved a bit towards North, to mark the end of that year’s Navaratri Golu. After prayers, Golu is dismantled and packed up for the next year. To preserve the colour and maintain them intact, they are wrapped in a soft cotton cloth or newspaper. Neem leaves are also sometimes used to keep termites and insects at bay.
PACHAI PAYAR SUNDAL | GREEN MUNG SUNDAL
Prep time : 15 mins; Cooking time 15 mins; Serves : 4 – 6
Ingredients :
Method :
KONDAKADALAI SUNDAL | CHICK PEAS SUNDAL (same as for Varalakshmi Vratham)
Prep time : 9 hrs; Cooking time 15 mins; Serves : 4 – 6
Ingredients :
Method :
Variations :
Sundal can be made with any variety of bean or lentil like Bengal Gram Dal, Black gram lentil, Red gram lentil, HorseGram, Black Chana, Soya Beans, Peanuts, Cowpeas, Black eyed beans, Dried Green Peas, Kidney beans or even fresh corn kernels (in trend, nowadays).
“Howdy Y’all?”, miss hearing this quintessential Texan welcome greeting, with a long drawl or a twang and of course Texas, where as the saying goes, everything is Big!
When we were posted in Texas, a couple of years back, we had to face evacuation due to Hurricane Katrina, closely followed by Hurricane Rita – Alphabetical order of women names – why women?! cause they rock your world and could leave you with out your car and house!
‘Hunkering down’ (a phrase new to me, until then) was an option we took for Hurricane Rita, were we stayed put and had a camping adventure in our own house without electricity for a few days.
Notable, was the way evacuation was handled. I was awe struck by a calm | composed | polite | respectful | organised | orderly evacuation, in times of adversity. Hats off Houston, Texas!
Quesadilla, one of the Tex-Mex dishes, is a jackpot or should I say piñata, I hit upon, when in Texas, as T loves it and this healthy recipe is a keeper!
Prep time : 20 mins; Cooking time : 20 mins ; Serves : 4 – 6
Ingredients for the tortilla (organic and unrefined) :
Ingredients for the filling (organic and unrefined) :
Directions :
1. Prepare the dough by kneading the wheat flour, corn flour and salt together to get a soft dough. Cover with a damp cloth, till ready to roll out the tortillas. Set aside.
2. Prepare the filling by finely chopping the onions, tomatoes, capsicum, cabbage or lettuce and green chilies. Squeeze in the lemon juice, add paprika powder and salt just before you prepare the quesadillas, as the vegetables will ooze out water, once salt is added. Set aside.
3. Grate the cheese and set aside.
4. Make round balls with the soft dough and roll out the tortilla on a tortilla maker manually or make them with an electric tortilla press. Cook the 2 tortillas well on both sides on a pan or an electric press.
5. Spread out on one tortilla, about a tbsp of the filling and sprinkle, grated cheese the amount you desire, all around on the vegetables. Cover by placing the other tortilla on top. If one is cooking, on a electric tortilla maker, then close the top plate over the bottom one but if one is cooking on the pan, place a heavy weight, like a heavy plate on top of the tortilla such that the 2 tortillas are sandwiched, well together and cook for 1 – 2 mins. Flip carefully, so as not to let the filling spill out and on this side again, close the 2 plates of the electric tortilla maker or if on a pan then place a heavy weight on the tortilla and cook for another 1 – 2 mins. Make sure to turn the tortillas around while cooking, so that they cook and brown evenly.
6. Cut them into even wedges or quarters and serve hot with salsa, sour cream and guacamole.
Vegan and Gluten Free Version :
Replace wheat flour by Pearl millet flour | Sorghum flour | Bajra atta | Kambu maavu or Amaranth flour | Rajgheera atta and dairy cheese by vegan cheese or tofu in the above recipe. Use only electric tortilla press to make gluten free tortillas. Serve hot with guacamole, salsa and tofu sour cream.
Buen Provecho. Adios, amigos!
Varalakshmi Vratham Poojai is celebrated on a friday before the full moon day, in the Tamil Month Sravana (July-August). Worshiping Goddess Varalakshmi this day, is equivalent to worshiping Ashtalaksmi – the eight goddesses of all riches, prosperity, agriculural wealth, learning, love and peace, fame and power, Strength, victory and success.
Goddess of wealth and bestower of boons (Varams) – Wow! I sure love to welcome her! “Varalakshmi Ra Ve Ma Intiki“!
On the pooja day, Neivedhyam | Food offerings – Thengai Poornam Kozhukattai – sweet rice flour dumplings made with coconut fillings, Ulundu Vadai -savoury crispy fried doughnuts, Kondakadalai Sundal – tempered grabanzo beans and Pacharisi Idli – idlis made with raw rice are some of the main items prepared. At the end of the pooja, married women and young girls in the house tie the turmeric anointed, yellow sacred thread ‘Nombu sharadu’. These lovely delicacies make all in the family want to welcome her even more!
THENGAI POORANAM KOZHUKATTAI
Prep time : 15 mins; Cooking time : 1 hr; Serves : 4 – 6
Ingredients for the Thengai pooranam :
Method for preparing the Thengai pooranam :
Ingredients for the Kozhukkattai covering :
Method for preparing the Kozhukattai covering :
Method for preparing the Kozhukakattai :
Tip :
Children can be involved in the last step activity of preparing the Kozhukakattai and make them feel a part of the ceremony. They love to prepare the kozhukakkattais and do a great job of it. Help from any quarter is welcome on a busy day of festivity!
ULUNDU VADAI | BLACK GRAM DHAL VADAI
Prep time : 2 – 3 hours; Cooking time : 30 mins; Serves : 4 – 6
Ingredients :
Method :
KONDAKADALAI SUNDAL
Prep time : 9 hrs; Cooking time 15 mins; Serves : 4 – 6
Ingredients :
Method :
Kara Kuzhipaniharam is a well known South Indian, savoury Chettinad dish made for breakfast and tiffin. This interesting offshoot of the Idli batter is tasty, vegan, gluten free, fermented, healthy and easy to prepare.
It is prepared on a traditional Kuzhipaniharam kalu chetty made of cast iron for heat retention, with several hemispherical indentations, placed directly on a stove top. Similar types of pan used in other cusines are Appam pan – Kerala, Æbleskiver pan – Danish, Poffertjes – Dutch, Gai dan jaan pan – Chinese, Takoyaki pan – Japanese.
Kuzhipaniharam’s distinctive sphere shape, makes it an inviting pick me up delight, fun and appealing to all, especially children.
Prep time : 2 – 3 hrs; Cooking time : 20 mins; Serves : 4-6
Ingredients :
Directions:
1. Finely chop the onions, green chilies, curry leaves and coriander leaves. To the fermented Idli batter add all of these, bengal gram dal and salt, keeping in mind the already salted fermented Idli batter. Mix well. Set aside for 2 – 3 hours which helps to soften the bengal gram dal and makes it a chewy bite.
2. Heat up the Paniyaram | kallu chetty | pan on the gas stove, pour 1/2 tsp oil into each of the pits and then pour a spoonful of the prepared batter till each pit is about 3/4 full. Cover and let it cook on low flame for 10 mins. Uncover and with a stick, a skewer or back of a spoon, upturn the kuzhipaniyarams and let it cook on this side too, for about 5 mins. Make sure to cook till no raw batter is inside the kuzhipaniyarams.
Variations :
1. Grated coconut, grated carrot – either or both can be added to the batter.
2. Pour the batter upto 1/4 into the pit then add 1/2 tsp of green chutney / tomato onion chutney / any chutney of choice. Nowadays restaurants have come up with grated paneer / tofu / cheese additions too. Then pour over, some more batter such that the stuffing is sandwiched in the center and prepare stuffed Kuzhipaniharams.
Savoury kuzhipaniharams can be served along with coconut chutney, flax seed molaga podi and tomato onion chutney.
‘Thavala adai’ – traditional dish held in high regard
Fusion of spices, rice ‘n’ lentil
Yet to encounter it on a Menu card
Why? makes me wonder still
Crispy, chewy, nutty – all in one bite
Do try it
My wondering will seem right
Ingredients :
Method :
Variation :
Ganesha | Ganapati | Vinayaka is one of the most popular and much loved, amongst the pantheon of Hindu gods!
He is the Lord of success, education, knowledge, wisdom, wealth and the one to be invoked for an auspicious start of any venture or beginnings in life, as he nonchalantly removes all obstacles and evils on the way!
Ganesha, the elephant headed deity with a mouse as his vehicle – His unique form has great significance!
Ganesha’s elephant head symbolizes, the Atman or the soul – the ultimate supreme reality and his huge pot-bellied human body signifies Maya or the earthly existence of human beings. The elephant head denotes wisdom and its trunk represents Om (or Auṃ, Sanskrit: ॐ) – the sound symbol of cosmic universe.
In his upper right hand Ganesha holds a goad, which helps him to smoothly propel mankind forward, on the eternal path, by destroying any obstacles encountered. The noose in Ganesha’s left hand is an implement to capture all difficulties.
The broken tusk that Ganesha holds like a pen in his lower right hand is a symbol of sacrifice for writing the Mahabaratha. The rosary in his other hand suggests that, the pursuit of knowledge is continuous.
The laddoos | Modaks | Kozhukattais (sweets) he holds in his trunk indicates that one must discover the sweetness of the Atman. His fan-like ears convey that he is all ears to our petitions. The snake that runs round his waist represents energy in all forms. He is also the destroyer of vanity, selfishness, pride and riding the mouse exemplifies the need to control our ego.
The festival to celebrate his birthday and glorify him is ‘Ganesh Chaturthi | Vinayak Chaturthi’. Eco-friendly materials are used to make Ganesha idols, primarily wet mud or clay is used for moulding and either done at home or bought. On the day of the festival, the idol is placed on raised platforms in homes or in elaborately decorated outdoors, for people to view and pay homage. In the state of Maharashtra this festival is celebrated with great pomp and grandeur. Most elaborate, huge and gigantic idols are displayed and the celebrations last for 10 days, culminating on ‘Ananta Chaturdashi’. When the final day dawns, all join in a procession, carry the idol to the river, immerse it and shout “Ganapathi Bappa Morya, Purchya Varshi Laukariya” (O father Ganesha, come again early next year)
Modaks | Kozhukkatais are his favourite. In many versions and variations, this is one of the main items made as an offering for him – a win-win activity to get his blessings and gorge on these rare delicacies!
Prep time : 15 mins; Cooking time : 1 hr; Serves : 4 – 6
Ingredients for the Thengai pooranam :
Method for preparing the Thengai pooranam :
Ingredients for the Kozhukkattai covering :
Method for preparing the Kozhukkattai covering :
Method for preparing the Kozhukkattai :
ULUTHAM POORANAM KOZHUKKATTAI | UPPU KOZHUKKATTAI :
Prep time : 1 hr; Cooking time : 45 mins; Serves : 4 – 6
Ingredients for Ulutham Pooranam :
Method for preparing the Ulutham Pooranam :
Ingredients for the Kozhukkattai covering :
Method for preparing the Kozhukkattai covering :
Method for preparing the Kozhukkattai :
Tip :
Krishna Jayanthi | Gokulashtami | Krishna Janmashtami is celebrated to mark the birth of Shri Krishna – the attractive dark one. He is very fond of butter.His shenanigans relating to this, earn him, his colloquial name ‘Makhan chor’ (Butter thief).
Stories of his endearing childhood pranks, full of fun and enjoyment are know as Bala Krishna Leela and stories of his youth, where he enamours all the Gopikas by playing captivating melody on his divine flute are known as Rasa Leela.
He who celebrates a life of indulgence and the teacher who gave us the Bhagavad Gita tells us
“If one offers Me with love and devotion a leaf, a flower, a fruit or water, I will accept it.” [ Bhagavad Gita 9:26 ]
So just ‘Chill Maadi ‘ ! Offer whatever you can, your love and devotion is all that matters!
Prep time : 15 mins; Cooking time : 30 mins; Serves : 4 – 6
Ingredients :
Method :
Note :
UPPU CHEEDAI
Prep time : 15 mins; Cooking time : 30 mins; Serves : 4 – 6
Ingredients :
Method :
Note :