2010/09/21

KARUNAI KIZHANGU KUZHAMBU




INGREDIENTS :

Karunai Kizhangu - 200 gms
Tomato - 1
Tamarind - a small piece
Salt to taste
Sambar powder - 2 tsps
Curry leaves

To Grind :

Coconut pieces - 6
Jeera - 1 tsp
Red chillies -- 6
Pearl Onions - 9

METHOD OF PREPARATION :

1) Pressure cook yam for 2 whistles and remove the skin . Then slice them and keep aside .
2) Heat oil in a pan . Add curry leaves and tomato . Saute till tender .
3) Add grinded masala , powders and salt .
4) Then , add yam to it and mix well .
5) Finally ,add tamarind juice to it and cook in slow flame till the oil separates .

Serve hot with Rice .

2010/09/17

AGATHI KEERAI PORIYAL


INGREDIENTS:

Agathi Keerai - 5 bunches
Garlic cloves - 5
Tomato - 1 small
Red Chillies- 2
Mustard - 1 tsp
Jeera - 1 tsp
Onion - 1 small chopped
Salt to taste

METHOD OF PREPARATION :

1) Wash and chop leaves and keep aside .
2) Heat oil in a pan . Once hot , add mustard and jeera . When it splutters , add red chillies and onion ,garlic cloves . Saute till tender .
3) Then add chopped tomato and saute till skinny .
4) Finally , add leaves to it , sprinkle little water and cover with a lid .
5) Once the leaves are cooked , add salt and stir well .

Remove from the flame and serve hot with Rice .

2010/09/16

VINAYAKAR CHATHURTHI 2010

Hai Friends ,

Hope you all had a wonderful celebration of Vinayagar Chathurthi .........still celebration is in full swing in Hyderabad . I loved this clay idol of ganesh , looks so perfect .





Prasadam includes Sundal , Kolukkattai , Aval , Peanuts , Roasted Channa Dal , Fruits ,Idli , Pori .


2010/09/07

MURUNGGAI KATHIRI PULIKULAMBU / DRUMSTICK BRINJAL CURRY




INGREDIENTS:

Sambar onion - 1 cup
Brinjal - 2 medium
Drumsticks - 2
Tomato - 1 (medium)
Tamarind - a big lemon size
Mustard , Jeera - 1 tsp each
Curry leaves
Sambar Powder - 2 tsps
Salt to tase

METHOD OF PREPARATION:

1) Heat oil in a kadai . Add mustard and jeera.When it splutters , add onion and curry leaves.

2) Then add chopped tomato and wait till it forms thick gravy.

3) After 2 minutes,add sliced brinjal .Sprinkle little water and cover with a lid . Cook in slow flame till it softens . Meanwhile , chop drumstick and boil it in a separate bowl .

4) Once the veggies are cooked . Add drumstick to brinjal and mix well . Add sambar powder and salt and saute for 2 minutes.

5) Add thick tamarind extract and allow to boil in medium flame till the oil leaves out.

Serve hot with rice or puliyotharai.

2010/09/02

FIRST GOKULA ASTAMI CELEBRATION AND RAVA LADOO

Gokulashtami or Janmashtami or Sri Krishna Jayanti , marks the birthday of Lord Sri Krishna. It is observed on the astami thithi , the eighth day of the dark half , when there is rohini nakshathiram . I celebrated this for the first time .
Neivaidhyam includes Butter , Milk , Fresh Curd , Sundal , Rava Ladoo and Fruit .

RAVA LADOO :



INGREDIENTS :
Rava - 2 cups
Sugar -- 1/2 cup or as per your taste
Lukewarm Milk - as per requirement
Ghee - 2 tbsps
Cashews , Raisins and elachi - few numbers
METHOD OF PREPARATION :
1) Roast Rava with a tbsp of ghee till the flavour rules out.
2) Transfer it to a big plate and allow it to cool . Meanwhile , ghee roast cashews , raisins and elachi .
3) Add sugar to rava and mix it well , then followed by adding cahews to it . Add milk little by little to rava and make small balls of it .

Ladoo goes to Nithu's Celebrate Sweets - Ladoo event , initially started by Nivedita .