1 3/4 cup Kadalai paruppu /Channa dal /Bengal Gram
1 large finely chopped Onion
3 – 6 finely chopped Green chilies
1/2 inch piece of ginger (optional)
6 Garlic pods with skin
1 tbsp Fennel seeds/Sombu/Saunf
Pinch of Asafoetida (optional)
A few Curry leaves
Salt to taste
Water enough to immerse the channa dal
Oil to deep fry the vadais
Method :
1. Take channa dal in a bowl and pour water to immerse it. Set aside for about an hour. Once the dal has softened well (on absorbing the water), drain. Set aside for about another half hour and grind it to a coarse mixture in a mixie.
2. Grind garlic, ginger and fennel seeds (reason for the vadai’s wonderful aroma and flavour) in a mixer jar to a coarse paste, without adding any water. Set aside.
3. Combine the ground garlic-ginger-fennel paste, chopped curry leaves, chopped onions and chopped green chilies, asafoetida to the ground channa dal mixture. Add salt and use your hands to combine everything together. Your vadai mixture is ready. The consistency should be thick and you should be able to shape it into vadais easily. If not making vadais immediately, refrigerate the vadai mixture.
4. To deep fry the vadai’s, heat a kadai and pour in oil. When the oil is hot, start shaping the vadai’s. Take a lemon sized ball of the vadai mixture and flatten it on your palm to make a thin disc. Pick up this disc with the other hand and slide gently into the hot oil. Repeat making more vadai’s and fry in batches. Fry on medium heat till golden on both sides. Serve hot, straight from the pan with a simple coconut chutney
Variation
Replace green chilies with red chilies. Skip onion and garlic. Add spinach, coriander or mint leaves.
Note
In step 1, make sure the excess water drains out completely before grinding it to a coarse paste. If there is excess water, the mixture will crumble on frying.
How Masala vadai helps in our Nation’s unity, can be enjoyed looking at this scene by V.K. Ramasamy and Nagesh in the Tamil movie ‘Ruthra thandavam’
Making of MomosPreparation time: 30 minutes; Cooking time: 15 mins; Makes : 15 -20
Ingredients:
For the dough
1 cup All purpose flour (Maida)
1/2 tsp Salt
1 tbsp Cooking oil
Water as required
For the stuffing
3/4 cup finely shredded Cabbage
2 finely chopped Green chilies
1/2 cup shredded Carrots
3 minced Garlic cloves
1 1/2 inch minced Ginger
1 medium finely chopped Onion
1/3 cup finely chopped Spring onion
1 tsp Soy sauce (optional)
1 tsp Cooking oil
1/3 tsp Black pepper
Salt to taste
Method :
1. Mix flour and salt in a medium bowl, make a well in the centre, add water little at a time and mix well. When it all comes together, knead well into a soft, smooth dough. Then add the oil and knead again for a minute. Cover the bowl with a plate and let it rest for about 15 minutes or more.
2. To make a filling, heat oil in a kadai/skillet. When hot add the chopped onions and white part of the spring onions. Reserve the green part of the spring onions for the garnish. When the onions turn translucent, add the minced garlic and ginger and sauté for a minute. Then add carrots, shredded cabbage and mix well. Add soy sauce, salt and black pepper powder and mix well. Cook covered for 5 minutes till the vegetables are tender but still have some bite.
3. Open, mix well, taste and adjust seasoning. Let cook for another 1-2 minutes uncovered. Switch off. Add the green part of the spring onions and mix well.
4. To make the momos, pinch a small ball of dough and roll out with a rolling pin into a small disc about the size of a poori. Make these discs as thin as possible. To make perfect uniformly sized rounds, use a metal lid with sharp edges to cut off discs from your rolled out dough. Keeping the disc on the rolling board, place a tablespoon of filling in the centre of the disc and bring together the edges of the disc towards the centre and pleat like you would a saree. Pinch closed the pleated ends together at the centre for a purse shape. In the pictures the momos are made by making them into a crescent shape and then sealing the 2 ends of crescent to get a rose bud shape. Repeat with the remaining dough and filling.
5. Place in a single layer in a bamboo basket or idli steamer and steam for 8-10 minutes. Serve hot with Red chilli dip or tomato ketchup.
Notes:
1. To quicken the rolling out process, roll out a big ball of dough into any hideous shape (it doesn’t matter) and then using the metal lid cut out several discs at one shot.
2. Roll out the dough real thin so that the momos are not too doughy. You’ll need to generously flour your work surface to roll out paper thin discs.
3. You could try other shapes too as shown in the video link below.
4. The bamboo basket usually fits well inside a kadai or idli steamer. Pour about a cup of water into the kadai or steamer and place the bamboo basket on top. The basket should fit snugly into the kadai or steamer but not touch the water. The bamboo basket has a slotted base through which the steam enters. Alternately you can use an idli or idiappam steamer as well.
5. To avoid the momos sticking to the surface, line the surface with parchment paper, or lightly oiled banana leaf or cabbage leaves.
6. Crumbled paneer and crumbled soya chunks can also be included in the stuffing.
Gluten free version:
Rice paper sheets can be used for the cover.
Ah…Steamed!Ah…Stoked!Click on this well made video to see a live demonstration
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
Goddess Lakshmi’s birthday
Victory of Rama over Ravaana
Krishna killed the demon Narakaasur
Vamana, Vishnu in his dwarf incarnation vanquished the tyrant Bali
Return of the Pandavas
Worship of Kali Ma and Ganesha
Nirvana of Lord Mahavira
The Sikh Guru Hargobind Ji, freed from imprisonment
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.
Kolam – one of the many more creative exhibits during Navrathri!
PACHAI PAYAR SUNDAL | GREEN MUNG SUNDAL
Prep time : 15 mins; Cooking time 15 mins; Serves : 4 – 6
Ingredients :
500 gms Mung beans
1 tsp mustard seeds
1 tsp udad dal | black gram lentil
3 – 4 broken whole red chilies
3 stems of curry leaves
1/2 tsp red chilli powder
1/2 tsp turmeric powder
salt to taste
1 tsp sesame oil
1/4 th of a fresh coconut
Method :
Wash and soak the green mung for 10 -15 mins. Drain, wash and pressure cook the mung beans with turmeric powder and 1/4 cup of water, till 3 – 4 whistles.
Grate the fresh coconut. Set aside.
Heat oil in a bandli | skillet and add mustard seeds, once they splutter add the udad dal. red chilies, curry leaves in that order. Then add the pressure cooked mung beans, red chilli powder and salt. Toss and mix well till the mung beans are dry and well coated with the seasonings.
Garnish with grated coconut and it is ready to be distributed.
Prep time : 9 hrs; Cooking time 15 mins; Serves : 4 – 6
Ingredients :
500 gms kondakadalai | chick peas | kabuli channa
1 tsp mustard seeds
1 tsp udad dal | black gram lentil
3 – 4 broken whole red chilies
3 stems of curry leaves
1/2 tsp red chilli powder
1/2 tsp turmeric powder
salt to taste
1 tsp sesame oil
1/4 th of a fresh coconut
Method :
Wash and soak the chick peas overnight. Next morning drain, wash and pressure cook the chick peas with turmeric powder and 1/4 cup of water, till 3 – 4 whistles.
Grate the coconut. Set aside.
Heat oil in a bandli | skillet and add mustard seeds, once they splutter add the udad dal. red chilies, curry leaves in that order. Then add the pressure cooked chick peas, red chilli powder and salt. Toss and mix well till the chick peas are dry and well coated with the seasonings.
Garnish with grated coconut and it is ready to be distributed.
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!
Vegetable Quesadilla
Prep time : 20 mins; Cooking time : 20 mins ; Serves : 4 – 6
Ingredients for the tortilla (organic and unrefined) :
3 cups of Wheat flour
1 cup Corn flour
2 cups of water approx.
salt to taste
Ingredients for the filling (organic and unrefined) :
3 onions
3 tomatoes
1 capsicum | green bell pepper
1/4 lettuce or cabbage
1 – 2 Jalapenos or green chilies
3 sprigs of Cilantro | coriander leaves
1/2 a lemon
1/2 tsp Cayenne | Paprika | Red chilly powder or flakes
Rock salt to taste
200 gm s or as required Cheddar Cheese or any melting cheese
Perfecto!
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.
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!
Busy picture depicting the busy festival day! Thengai pooranam Kozhukkattai to the left, Ulundu Vadai and Kondakadalai Sundal on the right hand side – neivedhiyam for Varalakshmi Vratham! “Varalakshmi Ra Ve Ma Intiki“!
THENGAI POORANAM KOZHUKATTAI
Prep time : 15 mins; Cooking time : 1 hr; Serves : 4 – 6
Ingredients for the Thengai pooranam :
One big fresh Cococnut
200 gms powdered Jaggery
9 green cardamoms
Method for preparing the Thengai pooranam :
Grate the coconut. Peel and powder the cardamoms in a mortar and pestle. Set aside.
Powder the jaggery. Heat it in a vessel along with about 2-3 tbsp water. Let the jaggery dissolve in the water, come to a boil, froth up and thicken to form a syrup with a divinely sweet aroma. Add the grated coconut and stir over low flame. Cook till all the water is absorbed and the fillings become sticky. Add the powdered cardamom, cool and keep covered.
Ingredients for the Kozhukkattai covering :
2 cups rice flour
2 cups of water
1- 2 tsp salt
1-2 tsp sesame oil
Method for preparing the Kozhukattai covering :
In a wide bottom vessel, bring the water with salt and oil, to a rolling boil. Now add the flour in installments and simultaneously turn it with the handle of a long spoon for about 5 mins making sure no lumps are formed. Switch off heat. Keep covered till it cools down a bit and is bearable to touch. Knead well to a smooth dough.
Method for preparing the Kozhukakattai :
Dip your fingers in little amount of sesame oil, grease your palms with it. Take a lump of the flour (arecanut size) and shape it into a cup with your hand and fill it with the coconut filling | thengai pooranam and seal it on all sides forming a conical shape. Make similar kozhukkattais with all of the flour and the filling.
Place a few of them on Idli plates and steam cook them in batches, in a pressure cooker without the whistle for about 10 – 15 mins. Repeat the procedure till all the kozhukattais are cooked.
Ready for neiveidhyam.
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 :
2 cups Black gram lentils
7 – 9 green chilies
1 inch ginger
10 – 15 curry leaves
2 tsp salt
OIl for frying
Method :
Soak the black gram lentils for 2 – 3 hours (soaking for a longer time results in crispy vadais). Drain and grind it well to a smooth dough with only salt in a wet grinder. In the meantime finely chop the green chilies and curry leaves, grate the ginger and add it to the dough. Mix well.
Heat oil in a wok | bandli. Take little dough and flatten it out into a circle shape, on a wet piece of plaintain leaf or your wet palm. Make a hole in the centre using the finger. Gently slide it out and slide it into the hot oil. Cook well on both sides, till reddish brown on both sides. Remove it out with a slotted spoon, to drain off excess oil and place it on an absorbent paper. It is now ready for neiveidhyam.
KONDAKADALAI SUNDAL
Prep time : 9 hrs; Cooking time 15 mins; Serves : 4 – 6
Ingredients :
500 gms kondakadalai | chick peas | kabuli channa
1 tsp mustard seeds
1 tsp udad dal | black gram lentil
3 – 4 broken whole red chilies
3 stems of curry leaves
1/2 tsp red chilli powder
1/2 tsp turmeric powder
salt to taste
1 tsp sesame oil
1/4 th of a fresh coconut
Method :
Wash and soak the chick peas overnight. Next morning drain, wash and pressure cook the chick peas with turmeric powder and 1/4 cup of water, till 3 – 4 whistles.
Grate the coconut. Set aside.
Heat oil in a bandli | skillet and add mustard seeds, once they splutter add the udad dal. red chilies, curry leaves in that order. Then add the pressure cooked chick peas, red chilli powder and salt. Toss and mix well till the chick peas are dry and well coated with the seasonings.
Garnish with grated coconut and it is ready for neiveidhyam.
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.
An avalanche of scrumptious Kara kuzhipaniharams for one and all!
Prep time : 2 – 3 hrs; Cooking time : 20 mins; Serves : 4-6
The Steps. Savoury Kuzhipaniharam sizzling away on the traditional kuzhipaharam heavy cast iron kalu chetty | pan
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.
‘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
Thavala adais served – If I were you, I wanna be me too 🎼Prep time : 15 mins; Cooking time : 15 mins; Serves : 4
Ingredients :
2 cups of Raw Rice or Millet
1 1/2 tbsp of Channa dal/ Bengal gram lentil
1 tbsp of Udad dal / Black gram lentil
1 tbsp of Thuvar dal / Red gram lentil
3- 5 Green chilies
3 – 5 Red chilies
1 inch ginger
1 tsp Black Pepper
1 tsp Cumin
Salt as per taste
1/4 cup grated Coconut
Mustard – 1/2 teaspoon
1 tsp Udad dal
1/4 tsp Asafoetida powder
a few curry leaves
3 – 5 tbsps of cooking oil
Method :
Soak, wash and dry the rice or millet and dals well.
Grind the cleaned rice and dal along with green chilies, red chilies, ginger, pepper and cumin in a mixer grinder.
Heat a wide mouthed frying pan. Pour 5-6 tsps of oil, thrown in the mustard seeds, 1 tsp udad dal, curry leaves and asafoetida powder. Fry till mustard seeds splutter and urad dal turns light brown. Add 3 cups of water, salt and bring to rolling boil. Reduce flame and then add the ground rice or millet rava mix. Stir continuously, till it gets a thick consistency like ‘uppuma‘. Mix in the grated coconut. Switch off heat and close with a lid for ten minutes.
Heat a tawa or a flat iron girdle/pan. Smear 2 – 3 tsps of oil and grease it well.
Take a part of the cooked flour and roll it into a lemon size ball. Flatten it like a patty burger, about 1/2 inch thick ‘adai’ and place it on the greased pan. 4- 6 ‘adais’ can be arranged at a time, on the pan, according to its size. Pour 2 tsps of oil, around the ‘adais’, sprinkle a little bit of water and cover with a lid. Cook over slow fire. When cooked, the bottom of the ‘adais’ should be crisp and golden brown. Flip the ‘adais’, pour 2 tsps oil around it and cook till the other side too, are crisp and golden brown.
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!
Offerings for Vinayaka Chaturthi. First row – the making of Thengai pooranam Kozhukkattais | Steamed Sweet dumplings . Second row – the making of Ulutham pooranam Kozhukkattais | Steamed Savoury dumplings. VELLAM KOZHUKKATTAI | THENGAI POORANAM KOZHUKKATTAI (same as Varalakshmi Vratham naivedhyam)
Prep time : 15 mins; Cooking time : 1 hr; Serves : 4 – 6
Ingredients for the Thengai pooranam :
One big fresh Cococnut
200 gms powdered Jaggery
9 green cardamoms
Method for preparing the Thengai pooranam :
Grate the coconut. Peel and powder the cardamoms in a mortar and pestle. Set aside.
Powder the jaggery. Heat it in a vessel along with about 2-3 tbsp water. Let the jaggery dissolve in the water, come to a boil, froth up and thicken to form a syrup with a divinely sweet aroma. Add the grated coconut and stir over low flame. Cook till all the water is absorbed and the fillings become sticky. Add the powdered cardamom, cool and keep covered.
Ingredients for the Kozhukkattai covering :
2 cups rice flour
2 cups of water
1- 2 tsp salt
1-2 tsp sesame oil
Method for preparing the Kozhukkattai covering :
In a wide bottom vessel, bring the water with salt and oil, to a rolling boil. Now add the flour in installments and simultaneously turn it with the handle of a long spoon for about 5 mins making sure no lumps are formed. Switch off heat. Keep covered till it cools down a bit and is bearable to touch. Knead well to a smooth dough.
Method for preparing the Kozhukkattai :
Dip your fingers in little amount of sesame oil, grease your palms with it. Take a lump of the flour (arecanut size) and shape it into a cup with your hand and fill it with the coconut filling | thengai pooranam and seal it on all sides forming a conical shape. Make similar kozhukkattais with all of the flour and the filling.
Place a few of them on Idli plates and steam cook them in batches, in a pressure cooker without the whistle for about 10 – 15 mins. Repeat the procedure till all the kozhukattais are cooked.
Prep time : 1 hr; Cooking time : 45 mins; Serves : 4 – 6
Ingredients for Ulutham Pooranam :
3/4 cup black gram lentil | udad dal
3 tbsp bengal gram lentil | channa dal
9 – 12 green chilies
3 stems of curry leaves
1 1/2 tsp mustard seeds
1/2 tsp asafoetida | hing
3 tsp of sesame oil
salt as required
Method for preparing the Ulutham Pooranam :
Soak the black gram lentil along with the bengal gram lentil for atleast 1 hour.
Drain off the lentils completely and grind it in a blender along with the green chilies and salt.
Steam the smooth ground lentils paste after placing it on Idli plates stand, in a pressure cooker for 15 – 20 mins, till cooked. Check with a spoon if the mixture does not stick then it is cooked, else steam it for another 5 -10 mins. Once cooked, cut it into small pieces and crumble it onto a plate.
Heat oil in a bandli | wok, add mustard seeds, let them splutter then add curry leaves and asafoetida. Fry for a few secs, then add the crumbled steam cooked lentils and fry for another 10 mins. Switch off heat.
Ingredients for the Kozhukkattai covering :
2 cups rice flour
2 cups of water
1- 2 tsp salt
1-2 tsp sesame oil
Method for preparing the Kozhukkattai covering :
In a wide bottom vessel, bring the water with salt and oil, to a rolling boil. Now add the flour in installments and simultaneously turn it with the handle of a long spoon for about 5 mins making sure no lumps are formed. Switch off heat. Keep covered till it cools down a bit and is bearable to touch. Knead well to a smooth dough.
Method for preparing the Kozhukkattai :
Dip your fingers in little amount of sesame oil, grease your palms with it. Take a lump of the flour and shape it into a cup with your hand and fill it with the black gram lentil filling | uluthum pooranam, fold and seal it on the side forming a half moon shape. Make similar kozhukkattais with all of the flour and the filling.
Place a few of them on Idli plates and steam cook them in batches, in a pressure cooker without the whistle for about 10 – 15 mins. Repeat the procedure till all the kozhukattais are cooked.
Ready for neiveidhyam.
Tip :
Children and hubby 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 kozhukkattais and do a great job of it. One need not get too fastidious about the shape, round is a shape too! The larger picture is to go ahead and enjoy making these lovely treats, which taste great in any shape!
There are ready made moulds available to shape the kozhukkattais but personally I prefer hand moulded ones, they have an old world charm about them!
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!
Sweet ‘Vellai Cheedai’ to the right and Savoury ‘Uppu Cheedai’ to the left – neivedhyam for Krishna JayanthiVELLAI CHEEDAI
Prep time : 15 mins; Cooking time : 30 mins; Serves : 4 – 6
Ingredients :
3 cups rice flour
3 tbsp udad dal | black gram lentil
1 tbsp sesame seeds
1/2 a fresh coconut
7 – 9 green cardamoms
11/2 cups of jaggery
ghee or coconut oil for frying
Method :
Dry roast the rice till slightly reddish. Set aside.
Dry roast the udad dal till reddish and grind it in a dry grinder to a smooth flour. Set aside.
Grate the coconut. Peel and powder the cardamoms in a mortar and pestle. Set aside.
Mix the dry ingredients [ rice flour + black gram lentil flour + sesame seeds+ grated coconut + cardamom powder].
Prepare a thin syrup of jaggery by adding about 3 tbsp of water. Let it mix well and come to a boil. It should form a soft ball consistency when a drop is poured in water.
Remove from fire and add it to rice flour mixture. Mix well with a ladle and then knead to a dough.
Pinch out little by little and roll it into small gooseberry size balls.
Heat ghee or oil on a medium to low flame. Once the oil is hot, slide the balls gently and fry these balls, few at a time, turning very gently and cook them in oil till dark red in colour. Once all the ‘vellai cheedais’ are deep fried, they are ready for neivedhyam.
Note :
This one is a tough cookie! It does require a bit of practice. If it disintegrates whilst frying, it means jaggery or water is more, add about 3 – 4 tsps of rice flour and knead the dough again.
One can also heat the jaggery syrup in a bandli | wok to a boil and add all of the dry roasted rice flour mixture in step 4 to it. Go on stirring with the handle of the ladle and cook for 5 mins till it can be rolled. Knead well and then roll into balls and fry them in ghee | oil.
Even after following step 1, it disintegrates then baking is an easier, hassle free, good healthy option. Bake them at 180 C for 15 mins. Turn all of them over and bake for another 10 mins.
UPPU CHEEDAI
Prep time : 15 mins; Cooking time : 30 mins; Serves : 4 – 6
Ingredients :
3 cups rice flour
1/4 cup udad dal | black gram lentil
1 tbsp channa dal | bengal gram lentil
1 1/2 tsp black peppercorns
11/2 tsp jeera | cumin seeds
1/2 tsp asafoetida
1/2 a fresh coconut
100 gms butter
salt as required
coconut oil for frying
Method :
Soak the bengal gram dal for 15 mins in water and drain (soaking will make the channa dal soft and chewy to bite into)
Dry roast the rice flour till slightly reddish. Set aside.
Dry roast the udad dal till reddish and grind it in a dry grinder to a smooth flour. Set aside.
Grind black peppercorns and cumin seeds coarsely in a dry grinder. Set aside.
Grate the coconut. Set aside.
Knead the [rice flour+ black gram lentil flour+ freshly ground (cumin + pepper) powder+ asafoetida+ grated coconut+drained bengal gram dal + butter] into a firm dough.
Pinch the dough little by little and roll into tiny little marble sized balls.
Heat the oil in a bandli | wok and fry the ‘uppu cheedais’ in batches, till golden brown and crisp. Once all the ‘uppu cheedais’ are deep fried, they are ready for neivedhyam.
Note :
Baked uppu cheedais can also made keeping it inside the oven at 180 C for 15 mins, turn them over and keep for another 10 mins.
Instead of pepper and cumin powder, 1 tsp red chilli powder can be added.
Maa Simply Too Good 