VAZHAIPOO PORIYAL/BANANA FLOWER STIR FRY

I learnt this recipe also from my friend, Anu's mom. To know more about their village, THIRUPPUVANAM , check my vazhaipoo vadai post .Here comes this recipe for you .




This goes to Taste of south hosted by Deesha and Grammathu Kaimanam hosted by me .


INGREDIENTS :

Vazhaipoo - - 2 cup
Green chillies - 3
Pearl Onions - 1/2 cup
Mustard,Urat dal/Channa dal --1 tsp each
Curd --2 tsp
Salt to taste and curry leaves

METHOD OF PREPARATION:

1) Wash , clean and chop vazhaipoo and soak in curd mixed water .
2) Meanwhile,heat oil in a pan . Add mustard,urat dal and channa dal . When it splutters,add split chillies and onion,saute till golden brown.
3) Then add vazhaipoo with the curd water . Add salt and cover with the lid .
4) Cook in medium flame . Remove from the flame when all the water is drained out and vazhaipoo is well cooked .

Serve hot with sambar rice .

CARROT CHUTNEY

Sending this to FIL---CARROT BY SANGHI and Taste of south hosted by deesha .

INGREDIENTS:

Carrot -1/4 kg

Onion-1(big)

Red Chillies-3

Cumin Seeds-1 tsp

Chana dal-1 tsp

Urad dal-1 tsp

Mustard-1/2 tsp

Curry leaves and Coriander leaves

Salt to taste

Note :

After pressure cooking carrot,filter the stock and leave aside in a separate bowl.

METHOD OF PREPARATION:

1) Wash and peel the skin of carrott.Boil the vegetable in a pressure cooker for 4-5 whistles.

2) Heat oil in a kadai.Add Mustard seeds,cumin seeds.When it splutters,add urad dal,chana dal,red chillies,curry andcoriander leaves.Wait until the dal get gets brown. Add finely chopped onion,fry till golden brown.

3)Add the boiled carrot without stock and fry them for 3-4 minutes.

4)Turn off the flame.Allow to mixture to cool down for 5 mins.

5)Then grind the mixture with salt.Chutney is ready to serve.

Serve hot with dosas or idlis.

DRIED TURKEY BERRY CURRY/SUNDAIKKAI VATHAL KULAMBU AND 2 LOVELY AWARDS .

I learnt this yummy recipe from my MIL , whose native is Rettaiyoorani , a small village in Rameshwaram District . My hubby's aunt stays there . The village have lots of Palm Trees , sea shore is just 4 km from their house . It have lot of Oorani (a small pond )-- gets water naturally from the ground .




INGREDIENTS :

Sundaikkai vathal --- 1/2 cup
Onion - 1 cup(pearl onions)
Coconut - 2 pieces
Tomato - 2 small
Jeera - 2 tsp
Mustard - 1 tsp
Garlic cloves --3
Salt to taste
Curry leaves
Tamarind -- a big lemon size
Kulambu milagai powder - 2 tsp
Turmeric powder - 1/2 tsp

For Masala :

Tomato - 1
Onion - 1/2 cup
Jeera - 1 tsp
Coconut

METHOD OF PREPARATION :

1) Heat oil in a pan . Add jeera,mustard .Once it splutters , add chopped onion,curry leaves and saute till transparent .
2) Meanwhile,soak tamarind for 10 minutes.
3) Add chopped tomato,garlic to onion and saute till it form a thick gravy .
4) Wash sundakkai vathal and then add to the mixture and saute for a minute.
5) Then add the grinded masala , tamarind extract , salt and powders . Lower the flame,cover with a lid and cook till the oil separates .

Serve hot with rice .Sending this to Grammathu Kaimanam hosted by me .


Dhanya shared me this cute award . Its my pleasure to have it.


Lakshmi , Padma and Dhanya has given me this lovely award. Thank you friends for thinking and you all made my day .

I would like to share these awards with

Gita
Vineela
Deesha
Usha
Ramya Vijayakumar
Chitra
Sangeetha
Happy Cook
Superchef

Enjoy and have more fun .

SWEET BONDA

Egg is optional in this recipe . I prepared half with egg and half without eggs . This photo is a mixture of the two . I forgot to take 2 separate pictures.


INGREDIENTS:

Maida--1 cup
Egg(optional ) --1
Sugar to taste
Milk - as per requirement

METHOD OF PREPARATION :

1 ) Mix all the ingredients to form like idli batter .



2) Heat oil for deep frying . Once hot , Drop batter spoon by spoon . Remove from thr flame,once it turns brown .
Sending this to 15 minute cooking hosted my Mahima , Event for Eggs hosted by Sudeshna and Srivalli's Mithai Mela .

INSTANT CUCUMBER COOLER

INGREDIENTS :

Cucumber --1 medium
Sugar
Ice cubes

METHOD OF PREPARATION :

1) Blend cucumber in a blender and filter the juice .
2) Mix with sugar and add ice cubes before serving . Sending this to Anu's Refreshing Drinks - RD for summer event , 15 minute cooking hosted my Mahima and Priti's Summer Treat .

TRULY AUTHENTIC RECIPE FROM MY NATIVE VILLAGE ----YEZUMBU SAMBAR / MUTTON BONES SAMBAR

THATTANKULAM is a small beautiful village on the banks of river vaigai . This place is My grandfather 's birthplace and ofcourse , my dad was also born there . My grandparents have paddy fields and coconut garden there . It comes under sivagangai district . We will visit our village very often . My grandparents have 5 childeren,4 sons and 1 daughter .We make a get together very often in our grandparents place especially during Pongal . We never wish to miss it .The pictures are sent by my cousin , Kumar ,whose passion is photography. Thank you dear for these lovely snaps .

This is our way to our fields .



Coconut trees on the river bank .

VAIGAI RIVER, we need to cross it to make way to our fields .




This temple was constructed by my great grand father , Mr . Pandiyan . There was one idol of Lord Ganesh with the face of Nandi , which was brought by him . Recently,temple authorities removed it . During festivals , we used to offer pongals here .



Here come the truly authentic recipe from my grandmother ( Father's mom ) . My grandparents resides there . For every Festival , we used to gather in our village .


INGREDIENTS :

Mutton Bones with little flesh ---200 g
Drumstick --1
Brinjal ---2
Toor dal- 1 cup
Grinded Coconut -1/4 cup
Tomato -- 1
Onion --1
Green chillies --2
Sambar Powder - 3 tsp
Turmeric Powder--1 tsp
Curry leaves
Salt to taste
METHOD OF PREPARATION :

1) Pressure cook washed bones,dal, slit chillies , curry leaves ,chopped tomato and onion , grinded coconut ,3 tspa of oil and little water for 4 whistles.
2) Once done , turn off the flame and allow the steam to leave .Then open the lid .
3) Mean while , boil drumstick and brinjal in a separate vessel .Remove from flame once cooked.
4) Turn on the flame and place the cooker without lid , add veggies , sambar powder and salt . Cook in slow flame,till the oil separates .

Serve hot with rice .
Sending this to Grammathu Kaimanam hosted by me

BITTERGOURD THOKKU / PICKLE

INGREDIENTS:

Bittergourd --2 big
Tamarind - a medium lemon size
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste .
Gingelly oil
Mustard -- 2 tsp
Sambar onions - 1 cup

METHOD OF PREPARATION :

1) Heat oil .Once hot,add mustard . When it splutters , add chopped onion and saute till transparent .
2) Then add chopped bittergourd (remove the seeds ) .Add little water and cover with a lid .Leave in slow flame,till cooked.
3) Add thick tamarind juice , powders and salt .
4) Then add a spoon of oil and cover with a lid . Remove from the flame when the oil separates and forms thick thokku .

Serve hot with curd rice .

CHICKEN PULIKULAMBU

I learnt this recipe from Paravai Muniyamma's village special recipes show . Paravai is a panchayat town in Madurai District , Tamil Nadu . My neighbours are from Paravai.

Here comes the recipe,




INGREDIENTS :

Chicken – 500 g
Onion (chopped) – 2
Garlic – 10 to 15 cloves
Fennel seeds,Cumin seeds – each 1 tsp
Curry leaves
Tamarind extract – 1 cup
Mutton Masala/Chicken Masala - 2 tsps
Red chillies – 6
Salt to taste

To grind:

Fry fennel seeds,cumin seeds,red chillies without oil in a pan and grind them to form a paste.

METHOD OF PREPARATION :

1) Heat kadai without oil.Add chopped onion and garlic.Fry them till tender.Then,add chicken with little salt and cover with a lid.Wait till chicken is part cooked giving some water.

2) Then mix grinded masala with tamarind extract and add to chicken. After 5 minutes,add chicken or mutton masala.

3) Leave in medium flame,until chicken is fully cooked and forms thick gravy.

Serve hot with rice or rotis.Sending this to Grammathu Kaimanam hosted by me

CUCUMBER PACHADI AND A LOVELY AWARD

Cucumber Pachadi :

I prepared this for tamil new year .

INGREDIENTS :

Cucumber -- 1 (medium)
Coconut - 3 pieces
Green chillies - 2
Curd - 1/4 cup
Salt to taste
Mustard and urat dal-1 tsp
Curry leaves

METHOD OD PREPARATION :

1) Grind coconut and chillies with curd .
2) Transfer it to a bowl and add sliced cucumber .Add little salt.
3) Temper it with mustard,urat dal and curry leaves . This goes to 15 minute cooking hosted my Mahima .

Priya Sriram , Prathiba and Varsha . has passed me this cute award.Thank you friends , u all made my day .

1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like).
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog.

I wish to send this the following bloggers :

Vidhya
Madhumathi
Divya Vikram
Ann
Deepa
Asha
Sriharivastan
yasmeen
Viki
lubna
n33ma
purva
Sripriya
Sunshinemom
UJ
Mahimaa
Akal's Saappadu
Preety
Priya
Uma
Poornima
N33ma
Vidhas
Vibaas
Sanghi
Hemamanni
Rekha
Malargandhi
Varsha .

Enjoy and have more fun and happiness

RAGI DOSAI----MY GRANDMA'S SPECIAL

I learnt this recipe from my mom.....ofcourse she learnt this from her mom. My grandma belong to Singampunari . It is a town in sivagangai district, Tamilnadu .

Singampunari was an important centre for the Jains-Samanar. The most important temple in Singampunari, is the Temple of SriSevugaPerumaL Aiyanar Sastha. In the past, it was one of the places where oaths were made to ensure truth. It also houses the SuyamPrakasar who is known as Suyambu. This a naturally occurring Sivalingam placed to the left side of the main shrine. The famous Pidari of Singampunari has a shrine to right side of the central shrine. Many people believe that the old name of Singampunari was Singampidaari. This was supposed to have been named after the Pidari. Bali Karuppar, Periya Karuppar, ChinnaKaruppar, Brahmaayee, Adaikkal Kaaththa Aiyanaar, Ganesa, Murugan have their sannidhis. Other deities like Sangil Karuppar, MuthuKaruppar, VaLaithadi Karuppar, Sannasi, Saptha Kannika, and others share a common sannidhi. The temple had its own archives with thousands of palm leaf records. The 10 days Brahmothsavam is famous and draws huge crowds. The Ther Thiruvilza and PooPallaakku are important festivals. There is a peculiar festival called 'Kaluzvan Thiruvilza' which is celebrated only in Singampunari. For more details Click here from wikipedia .



INGREDIENTS:

Ragi Flour - 1 cup
Dosa/Idli batter - ½ cup
Wheat flour - ½ cup
Salt to taste

METHOD OF PREPARATION :

1) Mix all the ragi,wheat flour and dosa/idli batter with water and salt .Properly mix them without lumps.

2) Heat dosa tawa ,pour 1 tsp of oil around the pan and spread the batter.Again pour oil to dosa edges . Wait till it cooked on one side , then flip to its side .

Serve hot with chutney / sambar .Sending this to Grammathu Kaimanam hosted by me and 15 minute cooking hosted my Mahima .

CHICKEN LIVER GRAVY----UCHIPULI'S SPECIAL RECIPE

Uchipuli or Uchippuli is a small village in the Mandapam block of Ramanathapuram District, Tamil Nadu, India. It is a major source of water supply for the Ramanathapuram town. It is a small beautiful village . This village is my inlaws birthplace .

It is situated in the Gulf of Mannar at the very tip of the Indian peninsula. According to legends, this is the place from where Lord Rama, built a bridge Ram Setu(also known as Adam's Bridge) across the sea to Lanka to rescue his consort Sita, from her abductor, Ravana. This is also the place where Rama worshipped Shiva to be absolved of the sin of killing Ravana, hence the name of Shiva, which became the name of the town - Rameswara ("lord of Rama"). Both the Vaishnavites and Shaivites visit this pilgrimage centre which is known as the Varanasi of the south.

The village is surrounded by paddy fields , coconut trees and sea is within 5 kms from it.(photo : hindu.com )




Coastal Air Force Station,Uchipuli : (photo : Google)



Indian Navy's INS Parindh, commissioned on 26 March 2009, is located at Uchipuli.(photo : Google)



In the aftermath of the Mumbai terror attacks which exposed the vulnerability of India's coastline, the Indian Navy has commissioned a naval air station at Uchipuli in Tamil Nadu, to monitor the waters in southern India, the Indian Navy announced.The Uchipili station have three Dornier aircraft and Chetak helicopters for the surveillance.

An Unmanned Aerial Vehicle squadron will soon be based at INS Parundu permanently, under the control of the Eastern Naval command. Source: Google

Here comes a yummy recipe from this village,leant this from my hubby aunty who stays in Uchipuli .


INGREDIENTS :

Chicken - 200g
Onion(big)-2
Tomato(big)-1
Mustard seeds-1/2 tsp
Cumin Seeds-1/2 tsp
Chicken Masala-2 tsps
Ginger-Garlic paste-1 tsp
Curry Leaves and Coriander Leaves
Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan.Add mustard seeds,cumin seeds,curry leaves,finely chopped onion and fry them until onion is part-cooked.

2) Then add finely chopped tomato,fry them till tomato is fully mixed with onion to form thick gravy.

3) Add turmeric power,chicken masala and salt and mix them well.Wait till the raw smell of powers leave.

4) Then add well washed,cleaned and chopped liver to the gravy.Mix them well with the gravy.

5) Add little water to the mixture not more than half a cup.Cover the mixture with a lid.

6) Leave for 10-15 min till liver is cooked.

7) Add chopped coriander leaves before removing from the flame.

8)Turn off the flame. Serve hot with rotis,Idli's or dosa's.Sending this to Grammathu Kaimanam hosted by me .

VARUSHA PIRAPPU.........TAMIL NEW YEAR CELEBRATION IN MY HOME

Hai friends ,

Well and wish you all the same . Happy Tamil New Year .Tamil New Year starts with the month , Chithirai. Bitter-sweet preparations of neem flowers and raw mangoes are a must in the menu.This month is the most famous for all Car festivals in Temples . "Chithirai Tiruvizha" is the most famous festival for all the tamilians . Chithra pournami is also famous . Goddess Meenakshi got married to Lord sundareshwarar in the month of Chithirai . My detailed post on Chithirai Festival in Madurai Meenakshi Temple will be made soon .

People will draw colourful rangoli's in their home especially with lamps.......depicts this year must be bright and filled with happpiness.

Here comes my new year celebration in my home .

I will start with my rangoli in front of my home .



This rangoli is on my pooja table , a place for Kuthuvilakku.



Today's menu...of course a traditional one ..which includes all pure vegetarian recipes like Sambar,Vadai,Kheer,Poriyal,Pachadi and of course my mothers addition of Curd Rice(Lord Lakshmi's favourite ) .

I made Potato Sambar , Cucumber Pachadi , Mixed Lentils Vada , Curd Rice and Badam Kheer .


My Pooja shelf : As I have mentioned earlier......i am interested in collecting all types of idols for my pooja room..........this shelf is one portion of my collection.

VAZHAIPOO VADAI / BANANA FLOWER VADAI

I learnt this recipe from my friend, Anu's mom. They stay in THIRUPPUVANAM , a small historical village near Madurai on Rameshwaram Highway . This village is also located on the banks of River Vaigai .

Lord Shiva's temple located here is a historical famous one . This temple is famous for its Pradhosham pooja . People from in and around Madurai will visit this temple especially on Pradhosams .


Pictures : Google.com , Hindu.com

My friend's home is surrounded my lovely plantain gardens .So,very often they used to prepare this poriyal . Here comes this recipe for you .



INGREDIENTS:

Banana flower / Vazhaipoo ---1 cup (Cleaned)
Channa dal/Kadalai paruppu -- 1 1/2 cup
Curd-1 tsp
Cumin seeds-1 tsp
Ginger - garlic paste - -1 tsp
Green chillies/Red chillies - 3
Onion - 1 :finely chopped
Curry leaves
Salt to taste

METHOD OF PREPARATION:

1) Soak dal for 2 hours.Meanwhile,before chopping vazhaipoo,remove the central stamen along with a small transparent petal(looks like plastic ).Cut vazhaipoo and put it in a small bowl of water.Add curd to it.So that the colour will not change.
2) Blend dal with vazhaipoo,ginger garlic paste,chillies and salt . Blend it coarsely.
3) Add chopped onion ,cumin seeds and curry leaves to the mixture.
4) Heat oil in a heavy bottomed vessel .Meanwhile make small balls of dough and flatten it.Once the oil is hot,deep fry them .

Serve hot with sauce or chutney.This goes to Recipes for the Rest of Us - Starters hosted by Sunshinemom ,event started by Ramki and Grammathu Kaimanam hosted by me .


Note:

For detailed explanation on cleaning vazhaipoo click viki's post .

MY FIRST EVENT

Dear friends,

Well and wish you all the same . I feel happy and excited to host my first event to mark my two celebrations , crossing 150 th posts and my blog's first anniversary . Thank you for all your support and suggestions for these achievements . My first thought when i reached 150 posts.....i said to myseslf..."wow..its good you can make variety recipes............".....

I couldn't have achieved this without you.My heartfelt thanks to all of you.

Cheers,
Shama Nagarajan

Here comes the logo for the event...........



Rules:

1) Do send recipes that are considered to be village special . Mention something special about that village and how do you come to know of this recipe.Special facts about the recipe.

2) Post it in your blog with the link back to the event.

3) Feel free to use the logo.(not a must)

4) Send your entries to shamanagscrafts@gmail.com.

1) Name of the recipe
2) URL
3) Picture
4) Fact about Village

Rush your entries before May 31,2009.

Enjoy the event...happy participating...waiting for ur lovely entries.

BITTERGOURD PAKODA

INGREDIENTS:

Bittergourd - 2 long ones
Besan / Channadal flour - 2 cups
Chilli powder - 3 tbsps
Salt to taste

METHOD OF PREPARATION :

1) Chopped bittergours to small pieces.
2) In a big vessel , mix veggie,flour, chilli powder and salt.
3) Add sufficient water and mix them as per the required proportion.
4) Heat oil for deep frying in a heavy bottomed vessel . Once hot, use a spoon to drop mixture to make pakodas.

Serve hot with sauce.This goes to Recipes for the Rest of Us - Starters hosted by Sunshinemom ,event started by Ramki

SPINACH BONDA

This goes to Recipes for the Rest of Us - Starters hosted by Sunshinemom ,event started by Ramki

INGREDIENTS :

Gram flour - 50 gm
Onion - 1 big
Spinach - 100 gm
Ginger - 5 gm
Red chilli powder - 1 tsp
Ajwain - 1/2 tsp
Salt to taste

METHOD OF PREPARATION :

1) Mix all the pakora ingredients with water . Make small balls out of it.
2) Heat oil for deep frying . Fry them till golden brown and leave aside .

Serve hot with sauce/chutney.