PAAL KOZHUKATTAI

Today is second AADI VELLIKIZHAMAI."Aadi" is a fourth tamil month which is a significant month for goddess (Amman).First day of the month is "AADI PANDIKAI".The importance of this month is peculiar.Our parents generally tell us not to start a new job,rent a house or buy something new or plan marriages during this month.Well then why is this called a sacred month.I started searching on web and came across a blog called "En Samayal Arai ".It is mentioned in the blog that in early days, there were months in which spiritualism was promoted. It was considered that social activities would distract the concentration of people who were trying to attain spiritualism.That is the reason no new activities are planned in the month of Aadi and it is considered a Sacred month.Even farmers too took this month as the right time to worship their goddess - River Cauvery for providing water.

Though it is no possible for me to go to river banks and worship goddess cauvery,I decided to make prasadam and do the prayer at home.I made Paal kozhukattai for this auspicious occasion.I am posting the recipe here.

INGREDIENTS:

1.Raw rice:3/4cup

2.Coconut powder:1/2cup

3.Milk:1/2cup

4.Jaggery:1/4cup

5.Sugar:1/2cup

6.Elachi/Cardamom:2

7.Salt:1/4tsp

METHOD:

1.Soak rice for 1hour.Then grind it in mixie to a fine batter by adding little water.

2.Boil 1/2cup water and pour this water to coconut powder.Pour this in a blender and grind it.Leave it to cool down for 1/2hr.Then pour this into a thick tissue paper or a mulin cloth and drain the coconut water in a bowl.Squeeze well so that you extract them fully.

3.Now keep a kadai in stove,add the rice blatter and pour 3/4cup of water to it.Also add pinch of

turmeric powder,1tsp oil and salt.Keep stirring well on medium flame.In next 5mins,the batter will cook well and leave the kadai forming a dough.To check if the dough is cooked well,test it with your fingers by taking a portion of dough in your hand and feel it,it should not stick to your fingers.

Keep it aside till itiswarm.Now make small balls(like seedai) out of it by touching some oil/water.

4.Now place a sauce pan add jaggery and sugar .Add little water so that they dissolve.Now a question why use jaggery and sugar.jaggery gives good color for this sweet and sugar dissolves fast.Hence used both.

5.Once the sugar syrup is made,add coconut milk and 2% milk to it.when they start to boil add the small rice balls.Let them cook for 15mins on low flame.Then add cardamom powder to it.The rice balls start to absorb the sweetness.

6.The sweet is ready and it should be served warm.

BOTTLE GOURD MASOOR DAL

We prefer to have rotis at night.I generally make a dry sabji and dal as side dish.Dal are also called as lentils.They are split pulses.Few varieties of dal are toor dal, masoor dal, chana dal,moong dal and urad dal.Dal are rich in nutritional value.They contain enough protein and fiber that is required for our body.

The recipe I am sharing today is made of masoor dhal.This dhal is also called red lentils.They are orange coloured split grains.When I started cooking this recipe,I remembered bottle gourd (suraikai in tamil) lying in my fridge without company.So decided to make a variation in normal dal recipe.I would love to share this new recipe with you.

INGREDIENTS:

1.Masoor dal-1cup

2.Bottle gourd-1/4 cup(shredded)

3.Onion-2tsp(finely chopped)

4.Mustard seeds-1tsp

5.Cumin seeds:1tsp

6.Green chilli:2(finely chopped)

7.Garam masala powder:1/4tsp

8.Salt:according to your taste

9.Turmeric:pinch

10.Oil-for making tadka

11.Coriander leaves:garnishing

METHOD:

1.Pressure cook masoor dhal ,turmeric and bottle gourd for 4 whistle.Then switch off the stove.

2.Once the stream in the cooker releases open the cooker and take the dal out.Mash it well using your spatula.

3.Make tadka by putting mustard and cumin seeds in oil.When the seeds start to splatter add chopped green chilli and onion and fry well.

4.Now add the cooked masoor dal and bottle gourd.Simmer the stove and add garam masala and salt.Leave it for 3-4mins and switch off the stove.

5.Garnish with coriander leaves.

BEETROOT SABJI

Beetroot is known for his rich maroon color and naturally sweet taste.This vegetable generally grow in bunches and has good nutritional value.Both the root and leaves of this vegetable are edible.I would like to share the recipe of beetroot sabji which is a sidedish for rotis or can be had with rice.

INGREDIENTS:

1.BEETROOT:2
2.ONION-1(SMALL)
3.RED CHILLI:1
4.RED CHILLI POWDER:1/4 TSP
5.GARAM MASALA:1/4TSP
6.SALT:according to your taste
7.CORIANDER LEAVES:for garnishing

METHOD:

1.Remove the skin of beetroot and wash it well.

2.Boil the beetroot in cooker for 3 whistles and shred them well.(because most of the beets are difficult to cook.Incase you get tender beets you can cut or shred them directly)

3.Take a tava,add some oil.Put mustard ,cumin seeds and curry leaves.Allow them to splatter.Now add the red chilli by splitting into halves.

4.Fry the onion.Once the onion turn golden brown add the cut beetroot.

5.Add salt, red chilli powder and garam masala powder. Cover and allow it to cook for 10mins in low flame.

6.Garnish with coriander leaves.This dry sabji goes well with rotis.

EGGLESS CHOCOLATE CAKE

Well it was the little princess's first b'day. We had relocated to a new place and there were so many things to do. Above all since we were new to the place we dont know anybody and we were not sure if we will be able to throw a b'day party for her.
Still we did not want to miss her b'day and decided to celebrate among ourselves. We made an eggless chocolate cake with a chocolate frosting and strawberry creamcheese icing for decorating the cake and made her cut the cake.Thanks to the messenger services her grandparents were able to watch the cake cutting function through cam. So here we go with the recipe of the cake and the icing.

HOMEMADE EGGLESS CHOCOLATE CAKE:
Ingredients:
All purpose flour 11/2 cups
Cocoa powder 3tspn
Baking soda 1tsp
Salt 1/4tsp
Water 1 cup
Sugar 1 cup
Vanilla extract 1/2tsp
Vinegar 1tsp(can substitute lemon juice or fresh orange juice if vinegar is not available )
Oil 1/4 cup (vegetable or canola)

Method:
1.Preheat the oven to 350F and grease either two 8" or 9" round cake pans or a rectangular cake pan.
2.Sift together flour, cocoa, salt, baking soda.
3.Mix water, sugar, oil, vanilla and vinegar till the sugar completely dissolves.
4.Add the dry ingredients to the wet ingredients.Mix well to form a uniform dough.
5.Pour the batter in the pans and bake for 40 - 50 mins or until a knife inserted in the center comes out clean.
6. Let the cake cool completely and then u can do the frosting.
We made two round cakes and used a readymade chocolate frosting to bind them. Incase ur using the readymade frosting keep it out of refrigerator for atleat half an hour then only it will be flexible to frost the cake.


STRAWBERRY CREAM CHEESE ICING:

Ingredients:
Cream Cheese - 8 oz block
Strawberries(fresh or frozen) - 1 cup
Sugar - 1/4 cup
Milk - 2-3tsp

Method:

1.Bring the cream cheese to room temperature in that way u will be able to work with it.
2.Blend the strawberries along with sugar in a blender.
3.Fold the puree in the cream cheese.Incase if u feel the cheese is too thick add milk and dilute it a bit.
4.Just take a normal kitchen bag(ziploc freezer bags) and fill the bag with cream cheese.
5.Make sure u move all of the ingredients to the bottom of the bag. Hold both the ends together and snap a little with the scissors and decorate the cake with ur imagination.

TAMIL NEW YEAR/PUDHU VARUSHAM

Puthandu, or better known as Tamil New Year, is the celebration of the first day of the new Tamil year by people of Tamil origin. It follows the Tamil Calendar, which is used in Tamil Nadu, Kerala and Pondicherry in India, and by the Tamil population in all over the world.The celebration generally fall on April 12, April 13 or April 14. People greet each other on this day by saying இனிய தமிழ் புத்தாண்டு நல்- வாழ்த்துக்கள் (Iniya Tamizh Puthaandu Nalvazthukkal).

Ever year in the month of Chithrai (the first month of the Hindu solar calendar) this festival is
celebrated.This is an important festival of the tamil people since it is the beginning of a new year to them.Lot of new jobs will be started from this day. Most of the tamil marriages will be conducted on this month along with the month THAI(the tenth month of the Hindu solar calendar).

[Courtesy Wikipedia]


PUTHANDU RITUALS

In Tamil Nadu, people follow some strict rituals in a belief to ensure well-being and prosperity of their families. The most popular tradition is to view Kanni at dawn with a hope to bring good luck. People start the day by watching some auspicious items like gold and silver jewelery, betel leaves, nuts, fruits and vegetables, flowers, raw rice and coconuts. Following the rituals, Tamils take bath, wear fresh clothes and visit the temples to pray for success in life. After this, Panchangam (almanac) is read.

Many people get their houses painted to mark the renewal of life. Ladies adorn their houses with fresh mango leaves and Kolam (rangoli)designs. Sometimes, a decorated lamp kuthuvillakku is placed in the center of colorful Kolam to bring light to the house.

People in the advent of merrymaking and feasting exchange gifts with each other. Children are highly excited at the time of Puthandu as they receive small gifts or cash from their parents and relatives.

HIGHLIGHTS OF THE FESTIVAL

New Year's day is a gala time for all Tamils. The main focus is on the food eaten on the day. 'Maanga Pachadi' is the pulse of the festival. It is a dish made of raw mangoes, jaggery, neem flowers which tastes sweet, salt, sour and bitter. This entails different colors of life. It depicts that life has to face everything from success to defeat.

Other goodies would be payasam,vadai,kaikari,kootu,morekuzhambu etc.. Apart from these poli or any other sweet will also be made.All these recipes will be discussed in our blog.

HOME MADE CURD / INDIAN YOGURT

When we move out of india,it is difficult for us to get the sample to start making curd at home.We tried out with the yogurts available in the american stores but it turned out slimy and was not tasting good.So I started searching on web how to get the sample curd.Then came out with a solution.You can get the sample home made curd from the Indian restaurants(they use them to make raita), or from Indian temple(they use to make curd rice for prasadam) or if you find any indian friends close to your place ,check with them.I am sure you can get it in anyone of these places.

Curd is used in making raita,curd rice,buttermilk etc..It is a good source of vitamins.Buttermilk is good for health and also refresh us during summer.Also most of the families practice finishing their meal with curd rice.

Method to make curd:

1.Boil half a litre or 2 cups of milk.Switch off the gas when bubbles appear or the milk starts to raise up the saucepan.

2.Allow the milk to cool down.

3.Then add the curd sample(1 spoon) to the milk and stir well.

4.Keep it covered inside the microwave/ conventional oven .Leave it for 6-7hrs or overnight.Turning of milk to curd is the action of bacteria.

5.Thick curd is ready.

VADA PAV

Vada pav is an indian vegetarian fast food which is commonly eaten in Maharastra,India.This is an indian burger with vegetable patty.It has a vada which is placed between the bun.The main difference between other vada and the vada made for this recipe is ,it is made of potato.

INGREDIENTS: A.FOR MAKING VADA:

1.POTATO-3
2.ONION-1
3.GREEN CHILLI-2
4.GINGER AND GARLIC(shredded):1TSP
5.SALT:DEPENDS ON YOUR TASTE
6:TURMERIC POWDER:PINCH
7.CUMIN SEEDS:1/4 TESP
8.MUSTARD SEEDS:1/4TSP
9.CURRY LEAVES AND CORIANDER LEAVES :FOR GARNISHING

FOR MAKING VADA COAT:

1.GRAM FLOUR/BESAN:1/2 CUP
2.RICE FLOUR:1TSP
3.BAKING SODA:PINCH
4.RED CHILLI POWDER:1/2TSP
5.WATER

CHUTNEYS:

A.TAMARIND CHUTNEY:
1.Tamarind:lemon size(soak for 1hr)
2.Jaggery:1/4cup
3.Dates:7-8(soak for 1hr)
4.Garam masala:1/4tsp
5.Red chilli powder:1/2tsp
6.Cumin seeds:1/4tsp

Method:
1.Make tadka with cumin seeds and oil.Remove the extract from the soaked tamaring.
2.Pour the tamarind extract in the tadka,add jaggery.
3.Once they start to boil,add red chilli and garam masala powder.Add taste for taste.
4.Grind the dates and add that to the mixture.Allow them to boil well.This gives a thick paste/chutney which can be used in many of the chaat items.

B.CORIANDER CHUTNEY/HARI CHUTNEY:
1.Coriander leaves:1/2cup
2.Mint leaves:2tsp
3.Lemon juice:1-2tsp
4.Green chilli:2
5.salt:for taste

METHOD:
1.Grind the coriander leaves,mint leaves and green chili together
2.After grinding add the lemon juice and salt.

C.RED CHUTNEY:
1.Coconut powder:1/4cup
2.garlic:1tsp(chopped)
3.red chilli/red chilli powder:2tsp
4.salt:for taste
5.tamarind(pinch)-optional

METHOD:
1.Dry roast coconut power.Care should be taken not to burn it
2.Grind it with red chilli powder,tamarind and salt.
3.This is generally a dry powder.

METHOD FOR MAKING VADA:
1.Boil the potatoes and feel the skin.Mash the potatoes well and keep aside

2.In a pan add some oil,put cumin and mustard seeds and prepare tadka. When the seeds splatter add curry leaves,onion ,chilli and ginger garlic paste(shredded). Fry them well.

3.Add turmeric powder and salt to it.When the raw onion smell leaves,add the mashed potatoes.Mix them well.

4.Once they are cooked switch off the stove and garnish this filling with coriander leaves.

5.Now for the vada coat:mix gram flour,rice flour ,baking soda and red chilli powder with water to a paste.This paste should not be watery.Make sure there are no lumps in this.

6.Now take a small portion of potato filling(lemon size).Roll it with your hands to a round shape and then flatten it . Dip this inthe gram flour paste.

7.Deep fry the coated potato filling in oil on medium flame .Once the coat turns golden brown remove the vada and place in on a tissue paper to remove excess oil.

ARRANGING THE VADA PAV:
1.Take a burger bun.Toast it with ghee if you want good aroma.
2.On one side of the bun apply coriander chutney and tamarind chutney
3.On the otherside,put the red chutney and place the vada on top of that.
4.Now close the bun.Your vada pav is ready to serve..

KAJU KATLI/CASHEW BURFI

Kaju or cashew is a nut which makes its home in most of the desserts.The sweet we are going to make today is very simple at the same time very tasty.

INGREDIENTS:

1.CASHEW-1 CUP
2.SUGAR-3/4 CUP
3.GHEE-2TSP

METHOD:

1.Dry grind cashew to a fine powder.The powder will be slightly wet.

2.Make sugar syrup by mixing sugar with 2-3 tsp water.When the sugar dissolves start mixing the cashew powder.

3.Add ghee to the mixture.As soon as the mixture leaves the pan,switch off the stove and keep it aside for 30mins/till the mixture gets warm.

4.Now take the mixture and knead like a dough with your hands.

5.Then roll will a rolling pin as you do for rotis.But the thickness should be atleast 2 inches.

6.Cut it into diamonds or circles.

7.Roll the remaining cut ends and repeat the above process of rolling and cutting again.Your kaju katli is ready.

Number of burfis:20

MYSORE PAAGU

We wanted to start our blog with a sweet to make it a sweet memory.Mysore pak is a south indian sweet.Whenever we think of mysore pak we always get reminded of " KRISHNA SWEETS" where we get the mouthwatering sweet made of pure ghee.

Everybody thinks making mysore pak is a tedious task.But for us it was a inspiring task right from childhood.We have been watching our mom doing this for the festivals.As soon as she finishes making it,we just eat it hot even before cutting them in proper shapes.We would like to share this wonderful recipe with you all.

INGREDIENTS :

1.BESAN-1CUP

2.SUGAR-1-11/2 CUP

3.GHEE/DALDA-3/4CUP

METHOD:

1.Sift the besan flour.Then in a dry tawa roast the flour till get nice aroma.Care should be taken not to burn the flour.Transfer the flour to a bowl.

2.Add sugar to the tawa,pour little water to it so that the sugar dissolves.Keep the stove on medium flame.Stir the sugar syrup continuosly until you get small bubbles.Now here is the trick.How will we know if this the correct stage to add besan flour.Our Mom used to dip her index finger to take a pinch of the syrup and she will spread over her thumb.If she feels a thin thread between her fingers then you are right,that is the right consistency.

3.In the meanwhile melt the ghee in a seperate vessel.

4.Add the besan flour in small amounts by whisking vigourosly.Also add ghee in regular intervals.This is the step which makes most of us feel making mysore pak is tough.If you want you can have a additional hand for help.

5.After mixing the besan and ghee to the syrup you will see that the mixture leaving the sides of the pan and it will be porous.This is the right time to switch off your stove.

6.Now grease a tray with some amount of ghee,pour the mysore pak mixture on it.Leave it aside for 4-5mins.

7.Make diamonds or cubes.Your mysore pak is ready to serve.

Number of burfi's:10

ENJOY COOKING!!!