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 .

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 .

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 .

MURUNGAIKAI KATHIRIKKAI KARA KULAMBU / DRUMSTICK BRINJAL CURRY

INGREDIENTS:

Sambar onion - 1 cup 

Brinjal - 200gms

Drumsticks - 3

Tomato - 2

Tamarind - a big lemon size

Mustard -1 tsp 

Jeera - 1 tsp

Methi seeds - 1 tsp

Curry leaves

Kulambhu Milagai Powder - 2 tsps 

Salt to taste

To Grind:

Coconut pieces - 5

Coriander seeds - 2 tbsps

Jeera - 1 tsp

METHOD OF PREPARATION:

1) Heat oil in a kadai . Add mustard, methi seeds 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 slit brinjals and drumsticks. Sprinkle little water and cover with a lid . Cook in slow flame till it softens .

4) Add thick tamarind extract and grinded masala with sufficient water. Bring it to boil in medium flame. 

5) Add Kulambhu Milagai powder, Turmeric powder, curry leaves and salt. Cook till the oil separates out.

Serve hot with rice.

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 .