SUN DRIED TOMATO PICKLE/THOKKU

Tomato Thokku is prepared like pickle and stored.
This recipe is popular in Andhra and is prepared during early summer
I got this recipe from my colleague's mother when I was going for work.
It is an authentic telugu recipe and made by many families in Hyderabad, like
any other pickle and stored.
We get many types of vegetables in plenty during December to February
every year.The seasonal vegetables are green peas,gajer,Gosberry,Raw Red chilly
(milagai pazam) Raw tamarind(puliyangai).The tomatoes are now available in plenty
at cheap rate of Rs.10/- per KG.Earlier it used to be sold even for Rs.3/- per KG.
The preparation requires little effort but the result can be enjoyed while
tasting it.This can be easily prepared in India as you need to sun dry tomatoes.
Tomatoes to be used are NATTU THAKKALI and NOT Bangalore type.
Tamarind too should be New as it is easy to get during this season.

INGREDIENTS



TOMATOES (RIPED ONES) 1kg

NEW TAMARIND 1/4 KG

CHILLI POWDER 200 GMS

MUSTARD POWDER 150GMS

METHI SEEDS POWDER   50 GMS

SALT 200GMS


TURMERIC POWDER 1/2 TSP

OIL 200GMS

FOR TEMPERING:

MUSTARD SEEDS 1 TSP
METHI SEEDS 1 TSP
LG 1 TSP
RED CHILLIES 10

METHOD:
Measure chilli powder and mustard powder and  methi seeds powder and keep.
Cut tomatoes add salt and turmeric powder and keep in vessel covered for 2 days.
On 3rd day remove the pieces of tomatoes draining the water and dry in hot sun for 2 days.
The water should also be kept in sun in a plate seperately along with tomatoes for 2 days.

later soak tamarind in the dried water (which will be semi solid) for 2 hrs.
Grind Tomatoes and tamarind to smooth paste in mixie.
Add chilli powder and mustard powder and methi powder
mix well.
Heat oil, add mustard seeds,methi,and whole red chillies and fry.
Cool and add to the paste and mix.
Can be stored in a bottle.

Parota and vegetable kothu parota

When it comes to street food, chat bhandar on the road sides is the place that is much sort after in Hyderabad. Apart from usual stuff we have separate outlet  for Mirchi hajji, and cut mirchi.  I did not get chance to try the street food in Chennai or anywhere in TN. I have tasted South Indian food in hotels especially  tiffin items in Chennai, but never had a chance to taste kothu parota. I only know the name of that dish. Not even watched in any cookery show. Yesterday was the first time I browsed for the recipe, when my daughter told we should try to make it, as she has tasted in Saravana Bhavan and liked it very much.  It gives pleasure cooking during holidays leisurely when all the family members relish special menu. Though deciding the menu is not an easy job, it will be nice if we try a new item together in the kitchen. The outcome of such trial was today's menu.
I followed two bloggers' recipes. Aarthi's (yummy tummy) for Malabar parota and Rak's kitchen for kothu parota. Kothu parota recipes called for store bought paratas. I thought of trying paratas at home.  Strictly followed aarthi's recipe and could successfully make 6 parotas. Since preparing parotas consumed more time(preparing dough and allowing resting time) I decided to follow recipe from rak's kitchen blog, which had no salna preparation. I used tomatoes and followed the recipe as given by her. Thanks to Aarthi and Rajyalakshmi for a nice post.

Ingredients

All purpose flour/maida	1 ½ cups
Milk	½ cup
Sugar	1 tsp
Salt	To taste
Ghee	2 tsp

The Marothon effort started here. To have this for lunch, I started the preparation at 7am. It tasted good and was sufficient for four adults. I did not miss Saravana Bhavan.

Method
Take flour in a bowl .
Add salt and mix.
Warm milk adding sugar.
Add ghee to milk.
Make dough adding milk to flour little by little
Cover the dough with wet cloth and leave for 3 to 4 hrs.
After 4 hrs knead the dough using flour if required. And make equal 6 portion of dough.
Roll each ball into thin rotis.
Apply the maida oil paste on the roti.
Cut the roti into thin strip.
Place one above the other and roll into a spiral shape flat dough and keep aside all the six portions covered with wet cloth again for 1/2 hour.
After half an hour, make thick rotis.
On hot tavva, use oil and make roti turning both sides.
When rotis are done, press the sides using both hands , 3 rotis at a time. The layers will be separated  and you can see the flakes. ( the video posted by aarthi was very useful).http://www.yummytummyaarthi.com/2011/03/flaky-paratha.html
Cut the parota into small pieces and keep ready.

This is the link for kothu parota.

http://www.rakskitchen.net/2010/03/chilli-parota.html

Ingredients

Onion	1 big
Green bell pepper/capsicum	1
Tomato	1 big
Garlic	1 tblsp
Green chilli	4
Ginger	1 tblsp
Garam masala	1tsp
Red chilli powder	1tsp
Salt	To taste
Oil	3 tblsp
Grated carrot	1 carrot
Coriander leaves	4 tblsp
Spring onion	4
All purpose flour/maida	¼ cup
Oil	¼ cup

 

Method

Heat oil in a wide pan.

Add garlic pieces and saute.

Then add onion (finely chopped) followed by green chilli, and ginger pieces and little salt.

Add cubes of capsicum and saute.

Add chilli powder, garam masala and mix

Add tomato pieces and saute.

Mix well and add the parota pieces.

Finally add grated carrot, spring onion and coriander leaves.

Give a good stir so that all the pieces get coated well with vegetable and spices.

Enjoy street food at home.Serve hot with raita.

Wish you all a Happy New Year.

DEVI NAVARATHIRI 2015

It feels good to be back after a long gap, with some devotional information. I once again take pleasure in sharing the Puja details with my blogger friends and my relatives who celebrate the nine day festival Navarathiri. This year Navarathiri pujai/Golu starts from 13th October. October 12th being Mahalaya Amavasya Kalasa-sthapana or arranging the dolls can be done on Monday (12th Oct). Much awaited continuous nine days pujai beginning from Prathamai thithi till Navami ,is only few days away.Let us all Pray Tridevi for peace and well being of all.

I am posting the below link to view the nine day chart in a spread sheet.
https://docs.google.com/spreadsheets/d/1EShHU-72oEkMfn0AVe4eUwcJl7uaLKh5sfgu1JnM5og/pubhtml?gid=0&single=tru

I wish all the readers a very Happy Navarathiri and Dassera.
I am adding the kolu picture today after performing pujai on day 1 of  Navarathiri.

Kolu -2015

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Elai vadam/steamed vadam

This is a traditional Iyengar special. It is also known as Thaligai vadaam (thaligai meaning cooking in Iyengars terms). Since it is made on leaf it is called ilai vadam. A time consuming dish but worth its effort. An all time favorite for all iyengars. I am sure atleast those in age fifty now, would have tasted it in their childhood. A dish dying into non-existence. I am glad the dried vadam is available for sale in places like Tamilnadu. But the sad part is it breaks to pieces in transportation. I heard in earlier days they used to sprinkle water on vadam and pack it when still moist and carry to other places. Not a bad idea, but it has to be dried again in shade or sunlight to use further.
More than anything it brings the memories of my mother making it every year. It used to be a custom to make it when the daughter in the family is pregnant. This is given as a safe food to consume during postpartum period. As this doesn't require to be dried in hot sun and specially not prepared during summer it can be prepared any time.
This can be consumed immediately after steaming and tastes great. But is not prepared  frequently like any other south Indian tiffin as it requires lot of preparation. My mother used to grind it smoothly in Ural/Aattu kallu (grinding stone) those days when electric grinder was not there. It will then be left to ferment for minimum two nights. For best taste the batter should be sour.
On the third day soaked sago, cumin and salt is added. The reason to add sago or even khus khus is, it will make the vadam pluff well when deep fried. The things to be kept ready are the steamer, plantain leaves. A traditional brass vessel for making vadam was available then. Then later my mom used to do it in a idli  vaanai (kadai) with a fitting colander inside it and using the lid of the idli kadai.
The batter is diluted to the required consistency and taken in small vessel in batches. A laddle (karandi) bigger than a spoon and smaller than the usual laddle is used for the purpose. The plantain leaves are washed and cut into exact pieces to fit into the idli kadai. Some such twenty pieces will be kept ready. A wet cloth to wipe it each time will also be kept ready. A spoonful of the batter will be poured on the leaf and it will be spread with the index finger to a circle. In fact the term used for this process is VADAAM EZHUDARDHU meaning "writing". The water in the steamer should be boiling hot. Then the leaf with batter is carefully placed on the colander (kept upside down to get the flat surface) and covered.
The time taken for the vadam to cook will be exactly the time taken to spread the next vadam on leaf.
One should be pretty fast in making this. After a while the water should be filled in the kadai. When the water is less there will be an indication on the vadam not being cooked properly. You can see the batter dried and white( we call it poriyardhu). The cooked / steamed vadam is removed from the leaf and put on a cloth spread near the kitchen counter itself. We used to have a big bamboo round tray. The moongil thattu is put up side down  and the vadaam placed on it. The vadam  wl be transparent and silk like a cloth with the lines of plantain on it. We used to help to remove the vadam from leaf so that mom can continue doing it. And other reason is the steamed leaf helps in vadam coming out better. The same leaf can be used for three to four times. As kids we used to wait for the vadam to tear, so that we can eat it. But my mom used to insist that it should be done carefully, as the efforts taken by her should serve the purpose by atleast some two hundred vadams to come in shape and dried and preserved for use for the whole year. Most of the time this is used for dinner as side dish with freshly made rasam.
Sutta vadam/roasted vadam and vepampoo rasam is the best combo. It is also considered as auspicious to fry vadam during festivals. Normally it goes well with Morkuzumbhu.
We used to wait for the last vessel of batter to be made. My mom used to make it special for just consuming soon after steaming. She used to add paste of green chillies. That used to taste yummy.
I now think why this cant be made as a breakfast in small quantity.
I put this into practice this June, to please my family with the forgotten dish. I soaked only a cup of rice and made this. The reason behind this was also because I had plantain leaves left over after a function. It is not common to see plantain tree in the backyard in city like Hyderabad. More over we need to go to a marketplace to fetch the plantain leaves. It is a rare commodity unlike Chennai. I remember my grandmother making my mother prepare this. Those were the days when vadam was made just because plantain leaves were left over and to make use of it,this dish was done. Kudos to the patience my mom had to obey and adhere to her mother's-in-law order.
I think I should give the recipe now. Thanks for the patience and time taken to read the above. It is a pleasure sharing the memories of childhood and the experience we had with our parents.
Here is the Indian spring-roll and a healthier version to Vietnamese rice paper wrapper. Can try with vegetable stuffing and substitute the deep fried chinese spring rolls.

INGREDIENTS

Rice	500 gms
Salt	to taste
Cumin	3 tsps
Sago/sabudhana	50 gms

Khus Khus/poppy seeds can be replaced for cumin. Sago can be omitted if vadam is prepared just for consuming after steaming. Also green chilli paste can be added for spicy vadam if it is not going to be dried.
Need some six  Plantain leaves if they are big. Cut them to small squares. Pieces of leaves( Vazha Chimbi) are also available..

METHOD;
Soak rice minimum for 3 hours. Grind it very smooth and let it sit for fermenting for two nights.
Add salt. Soak sago and keep ready on the day the vadam is to be prepared.
Boil water in the steamer.
Add cumin to the batter just before making.
Mix the batter well and take in batches diluting as required.
Take a leaf and use the finger to spread the batter.
Spread well in thin layer in a circular motion on the leaf.
Place the leaf in the steamer and cover the lid.
By the time the second leaf is ready with batter the vadam wl be cooked.
Using the tip of your finger start to peel from the edge and the vadam will come out.
NOTE:
The reason for grinding the batter very smooth is to get an even layer when spread.
 When the first vadam is steamed you will make out. Can adjust the consistency of the batter accordingly.
It is easy to remove the steamed vadam from leaf. Since I did not dry them, I rolled it to make it easy to consume.
The steamed leaf can be used again and the vadam comes out easier than from the new leaf.

I am glad I could share this (though not planned for blogpost) as I had the pictures saved. Hope this will tempt a few to try. There is one more savoury snack, a signature recipe of my mother known as "PORI ARISI". (home made puffed rice) which I want to try soon.

Navamangali and Laxmi Dwadasa Naama sthothram - Golu 2014

I am posting the two important slokas to chant during Navarathiri on all nine days. One is Navamangali  (as given in Devi Bagavatham book) and the other Laxmi Dwadasa Naama (twelve names) sthothram of Mahalaxmi.

Kathyayyanee mahamaye bavani buvaneswaree

Danyoham athibakyoham baavithoham mahathmabi

yahprushtam soomahath punyam puranam vethavithkrutham

Namodevyai prakruthyaisa vthathryai thaitham namaha

Kalyanyai kamadaayai sa vruthyai sithyai namo nama:

Sath sithananda roopinyai samsararanaye nama:

Panchakruthyai vthaatryi buvaneswaryai namo nama:

Greedathe logarasana sagathe sinmaya: siva:

Aahaarasthyai sathaananda: vaasasthe hruthyam mama

Nama: sivayai kalyanyai santhyai bushtyai namo nama:

Bagavathyai namodevyai ruthrayai sathatham nama:

Jaya jaya jayadare jayaseela jayaprathe

Yagna soogara jaye thvam jayadevi jayavahe

Soogathe mosoothe devi prassanna bava sundari

Pushpasaaranandaneeya thulaseekrishna jeevani

Namasthe thulaseeroobe namo lakshmi saraswathi

Namo durge bagavathy namasthe sarva roobini

Source :(http://hinduspirit.blogspot.com/2010/05/navamangali-mantra.html)

SREE LAXMI DWADASA NAAMA STHOTHRAM
( By chanting the below Dyana sloka followed by twelve names of Mahalaxmi,one will be blessed with children and prosperity)
DYANAM
KAANTHYAA KAANCHANA SANNIPAAM
HIMAGIRI PRAKYAIS CHATURBIR KAJAIHI
HASTHOTHSHIPTHA HIRANMAYAAMRUTHAKADAIHI
AASICHYAMAANAAM SRIYAM
PIPRAANAAM VARA MAPJA YUKMAMABAYAM
HASTHAIHI KIREEDOJVALAAM
SHOWMAAPATHA NIDHAMBA BIMBA LALITHAAM
VANDE ARAVINDHA STHITHAAM

THRILOKYA POOJITHE DEVI KAMALE VISHNU VALLABE
YADHA THVAMACHALAA KRISHNE THADHA BAVA MAYEE STHIRAA
EESWAREE KAMALA LAXMIHI CHALA BOODIR HARIPRIYA
PADMA PADMALAYA SAMYAK UCHAIHI SREEHI PADMADHAARINI

I am also giving the link for Milagu vadai made during Navarathiri for Moolam star. Goddess Saraswathi Aavahanam is done on this day and the neivedhyam is offered for moolam star.
It is similar to Anjaneyar vadai (which is put as garland). I followed Shanthi Krishnakumar's recipe (version 1 ) last year and it came out very well. I saved the pictures, when I prepared on
Sapthami day (11.102013).
I thank Shanthi madam for this authentic recipe. Here is the link.
http://shanthisthaligai.blogspot.com/2010/08/anjaneyar-vadai-milagu-vadai.html

Navamangali and Laxmi Dwadasa Naama sthothram - Golu 2014

I am posting the two important slokas to chant during Navarathiri on all nine days. One is Navamangali  (as given in Devi Bagavatham book) and the other Laxmi Dwadasa Naama (twelve names) sthothram of Mahalaxmi.

Kathyayyanee mahamaye bavani buvaneswaree

Danyoham athibakyoham baavithoham mahathmabi

yahprushtam soomahath punyam puranam vethavithkrutham

Namodevyai prakruthyaisa vthathryai thaitham namaha

Kalyanyai kamadaayai sa vruthyai sithyai namo nama:

Sath sithananda roopinyai samsararanaye nama:

Panchakruthyai vthaatryi buvaneswaryai namo nama:

Greedathe logarasana sagathe sinmaya: siva:

Aahaarasthyai sathaananda: vaasasthe hruthyam mama

Nama: sivayai kalyanyai santhyai bushtyai namo nama:

Bagavathyai namodevyai ruthrayai sathatham nama:

Jaya jaya jayadare jayaseela jayaprathe

Yagna soogara jaye thvam jayadevi jayavahe

Soogathe mosoothe devi prassanna bava sundari

Pushpasaaranandaneeya thulaseekrishna jeevani

Namasthe thulaseeroobe namo lakshmi saraswathi

Namo durge bagavathy namasthe sarva roobini

Source :(http://hinduspirit.blogspot.com/2010/05/navamangali-mantra.html)

SREE LAXMI DWADASA NAAMA STHOTHRAM
( By chanting the below Dyana sloka followed by twelve names of Mahalaxmi,one will be blessed with children and prosperity)
DYANAM
KAANTHYAA KAANCHANA SANNIPAAM
HIMAGIRI PRAKYAIS CHATURBIR KAJAIHI
HASTHOTHSHIPTHA HIRANMAYAAMRUTHAKADAIHI
AASICHYAMAANAAM SRIYAM
PIPRAANAAM VARA MAPJA YUKMAMABAYAM
HASTHAIHI KIREEDOJVALAAM
SHOWMAAPATHA NIDHAMBA BIMBA LALITHAAM
VANDE ARAVINDHA STHITHAAM

THRILOKYA POOJITHE DEVI KAMALE VISHNU VALLABE
YADHA THVAMACHALAA KRISHNE THADHA BAVA MAYEE STHIRAA
EESWAREE KAMALA LAXMIHI CHALA BOODIR HARIPRIYA
PADMA PADMALAYA SAMYAK UCHAIHI SREEHI PADMADHAARINI

I am also giving the link for Milagu vadai made during Navarathiri for Moolam star. Goddess Saraswathi Aavahanam is done on this day and the neivedhyam is offered for moolam star.
It is similar to Anjaneyar vadai (which is put as garland). I followed Shanthi Krishnakumar's recipe (version 1 ) last year and it came out very well. I saved the pictures, when I prepared on
Sapthami day (11.102013).
I thank Shanthi madam for this authentic recipe. Here is the link.
http://shanthisthaligai.blogspot.com/2010/08/anjaneyar-vadai-milagu-vadai.html

NAVRATHRI 2014-IST

This year Navarathri celebrations are from 25th September to 2nd October. Vijaya Dasami on 3rd October. As per the Almanac, the Mahalaya Amavasya is on 23rd September. As Amavasya thithi is also prevailing on 24th till 12.25PM (IST) the nine day puja  which starts only on Pradamai thithi,this year starts on Thursday (25th September)Arranging golu padi (dolls) and kalasastapana can be done on 23rd or 24th (till amavasya thithi rules)during an auspicious time.
This year there are only eight nights of celebration instead of nine nights.Again the Ashtami thithi is only upto 8.47am on eighth day (2nd October) so the puja for Ashtami and the Durga Ashtami festival is on 1st October. Since it is on 7th day both saptami and ashtami puja is on 1st October.
I am posting the link for spread sheet(chart) giving the details of nine ways of worshiping and offering to be made during the 8 days.



In  India in every Hindu home Shakthi the Mother Godess is honoured in their own tradition.  Even in temples Durga Devi is portrayed as blessing the visiting devotees in various forms during the ten day festival. In accordance with  the lunar calender, as per the astrological  star of each day, Alankaram (form) is chosen  to symbolize the triumph of good over the evil and portrayed on all 10 days.
Source: Kanaka Durga Temple, Vijayawada, A.P.

Let us Pray Devi by chanting slokas of Durga, Balathripura Sundari, Gayathri, Annapoorani, Lalitha Thripura Sundari, Mahalaxmi, Saraswathi, Mahisasuramardhini. Rajarajeshwari on Dasami is the Alankaram in temple.

MAHADEVYAICHA VIDHMAHE SARVASHAKTHYAICHA DEEMAHI THANNO DEVI PRACHODAYATH.

Happy Bathakamma to all my friends in Hyderabad. Bathakamma Panduga is the special way of celebrating  Navarathiri in Telangana region. It is a delight to watch ladies and girls performing the fete around the decorated flower plate. This is another form of worship to Maa Durga from her devotees.