Instant carom seeds rasam/quick oma-rasam

This is a simple and easy to make rasam. The rasam will be mild in taste and can be had as a soup during winter. It is like Kashayam/medicine for those suffering from cold. I tried this after viewing a local TV channel.
The ingredients are added directly in water without any prior preparation.The seasoning done with Omam/ajwain/carom seeds is the main ingredient which gives the flavour and taste.

INGREDIENTS

Tamarind	lime size
Coriander seeds/dania	2 tsp
Pepper	1 tsp
Methi seeds/fenugreek	½ tsp
Curry leaves	few
Coriander leaves	little
Turmeric powder/haldi	½ tsp
Salt	to taste
Water	2 cups
Jagree	little

SEASONING/TADKA

oil	2 tsp
Mustard seeds	½ tsp
Cumin seeds/jeera	½ tsp
Ajwain/omam	2 tsp
Methi seeds/fenugreek	½ tsp
Red chilli	2 no
Haldi/turmeric powder	½ tsp
Curry leaves	few
Coriander leaves	little
Asafoetida	¼ tsp

METHOD
Take 2 cups water in a vessel and add all the ingredients except jagree and
bring to boil.
Simmer  for 10 minutes till the essence of the ingredients get infused in water.
Heat oil and do seasoning with the items given under "seasoning".
Stir well and pour into the boiling rasam. Add jagree.
Remove after 2 minutes. Serve hot.
The ingredients will settle down and the clear liquid can be had.It will taste good if the rasam is left with the ingredients for longer time.It can also be strained and had with added seasoning of salt and pepper.Since the tamarind is added without pulp being extracted the rasam will not only be clear it will also be mild.You can increase the  quantity of the ingredients while boiling in water if you want the rasam to be strong in taste.
Adjust the consistency  by adding water. 

Bell pepper and green peas koottu/bell pepper and peas gravy

  I wish my readers a very Healthy and Happy New year. Hope you had a great start of the year. The year 2012 was a memorable year for us with the arrival of the new member in our family -our cute little grand daughter. Now waiting for a lovely year ahead to try  new recipes and post some nice recipes.
I thought of sharing this new dish as a beginning in this  year 2013.
My day passes viewing all the food channels in all the languages and browsing the blogspot. Finally when it comes to making daily menu I end up following a new recipe and see that I don't repeat a recipe. This makes daily cooking interesting. When the dish comes out good I feel like sharing it immediately. I am posting this side dish which is too good with Rotis. 

INGREDIENTS

Bell pepper/capsicum	2 no
Onion	1 no
Tomato	1 no
Cooked moong dal and chena dal (together)	1 cup
Cooked green peas	1 cup
Salt	to taste

Make paste of:

Roasted gram/pottu kadalai	2 tsp
Cumin seeds/jeera	1 tsp
Green chilli	3 no
Milk	2 tblsp

Tadka/Seasoning

Oil	2 tsp
Mustard seeds	1 tsp
Red chilli	2 no
Garlic	6 pearls
Curry leaves	little

Step by step cookling pictures

Method
Cook moong dal and chena dal/chick peas together and keep.
Make paste of roasted gram, cumin, green chilli using milk and keep.
Cut vegetable and keep.
Cook green peas and keep.
Heat oil in a sauce pan/kadai and add mustard seeds, dry red chilli and fry.
Add crushed garlic and fry.
Add chopped onion and tomato and saute.
Add capsicum pieces and mix.
Add ground paste and little water and cook till the vegetables are done.
Now add cooked dal and mix well.
Add cooked peas and mix well.
Add water to adjust consistency and add salt finally.
Cook for a while and remove.

Variation: Bittergourd/karela can be used in place of bellpepper and peas.
Make paste of onion and  use tomato puree instead of chopped onion and tomato.
Add pepper powder and asafoetida in the end.

Courtesy: Captian TVchannel- show by S. Anbu kumar.

Bangalore Crispy Dosa

It is nice to post a recipe after a long time. The three major festivals kept me busy since October this year. I am posting an all time favourite to everyone, a dosa dish. This was in  my draft post since long. The title itself indicates that this recipe is popular in Karnataka. It will be apt to call it Bangaluru crispy dosa now. I viewed this recipe in a TV channel during January 2010 prepared by Mrs. Kalaichelvi chokkalingam.
The recipe requires three types of preparation. First the batter, then red chilli paste and the masala for spreading. When the masala and chilli paste is ready, we can proceed making dosa with the batter and after spreading the paste and masala in each dosa it can be served hot. Here is the list of ingredients and method with a few pictures.

INGREDIENTS

Boiled rice	1 ½ cup
Raw rice	1 1/2 cup
Udith dal	1/2 cup
Tuwar dal	4 tsp
Sago/sabudhana	5 tsp
Rava/suji	4 tsp
Sugar	3 tsp
Methi seeds	1 tsp

For Masala:

Boiled potato	4 no/ 1 cup
Onion (chopped)	2 tsp
Oil	2 tsp
Mustard seeds	1 tsp
Udith dal	1 tsp
Green chilli (finely chopped)	1
Ginger (finely chopped)	1 tsp
Asafoetida	a pinch
Haldi	½ tsp

For chilli paste:

Red chilli	8 to 10
Garlic pearls	6

METHOD
Soak rice, dals, methi seeds, sago for 3 hrs and grind adding salt to a smooth batter.
Add suji/rava, sugar and grind for a little while to mix and set aside for minimum 3 hours.
Heat oil in a kadai/pan and add mustard seeds, udith dal, ginger, green chilli, asafoetida and onion. Saute till it is 3/4 done. Dissolve salt and haldi in water and add to onion. Add cooked potato cubes and just saute and remove.
Soak red chilli in water and grind adding garlic and salt and make 1/4 cup paste and keep aside.
Heat tavva and spread batter. Add oil and also little butter. Then spread red chilli and also spread curry all over. Cook on medium flame on only one side. Fold and serve.

NOTE: 
As a variation pottukadalai powder/roastedgram powder too can be used  to sprinkle on the dosa before spreading the masala curry. This is popular in Rayalaseema region. So one more dish by name Rayalaseema dosa is ready.

Diwali 2012-Laxmi Puja

Vijaya Dasami Day Pujai to Goddess Lakshmi with Jemmi leaf also known as Vanni elai

After bidding goodbye to Goddess Lakshmi on Vijaya Dasami Day. We are once again waiting to welcome her into our home to accept our humble offerings on the Diwali day.

I am happy to greet one and all in advance for a memorable Diwali. The preparations will be going on in full swing in each house. Let us celebrate and pray God and Goddesses on this happy occasion. 

The Naraka Chaturdasi is on 13th November and the sacred bath which marks the begining of the Diwali celebrations in all the south Indian families is also on 13th November, early hours.

The Chaturdasi thithi is upto 6.57am (IST) then follows Amavasya. The Laxmi puja to be performed during Amavasya evening is also on 13th November. The timings/muhurthams are as follows:

PRADOSH KAAL:  The duration of 2hrs and 24mins is from the Sunset time on 13th November.

that is from 17.41  to 20.05. During this auspicious duration Laxmi puja, Kubera laxmi puja and Kuthuvillakku puja can be performed.

NISHITH KAAL: The 2hrs 24min duration after pradosh kaal , that is from 20.05 to 22.29 is auspicious to chant sthothras like Srisuktham and laxmi mantras and sthothrams.

MAHA NISHITH KAAL:  During this time a lamp with 4 wicks is lighted the whole night. It is the 

duration  from  22.54 TO 1.30. 

GOLU -2012

Happy Navarathiri to all my blogger friends. I am sure the celebration has begun in all the houses duly receiving  THRIDEVI. I wish she will be pleased with the prayers offered during her stay in the coming eight days and  will confer the wishes desired by her devotees. I am happy to be back in India and perform DEVI
pujai. I like to share the pictures of the Golu here. Thanks to the new Plastic Golu padi which was made available by Giri traders in Secunderabad. Dolls are also from chennai. The Devi Navrathiri is in full swing in all the temples and houses here including Bathukamma celebrations (speciality of Telangana region).

MAHADEVAICHA VIDHMAHE SARVA SAKTHYAICHA DEEMAHI THANNO DEVI PRACHODAYATH.

DEVI NAVARATHRI - 2012

This year Navarathri starts on 16th October. Devi puja which begins on Pratamai thithi and performed on
all nine days, is shortened by a day this year too like last year. We have only eight days puja followed by
Vijaya Dasami on 25th October. On 5th day of Navrathri, that is, 20th October, both Panchami and Shasti thithi combines, hence on 21st Sapathami thithi has to be followed. On 20th October Panchami thithi rules upto 7.07 AM (IST), followed by sashti thiti which lasts upto 3.35AM of 21st october. As the thithi at the time of sunrise is taken into account,  sashti thithi on 21st october is not considered. Thus sashti thithi puja will be missed.
I am posting the chart giving details of the various ways of worship including the prasadams to be offered
to Devi, on day to day basis starting from Day 1 to Day 9 of Navarathri this year too. I tried to give the
details of the Navrathri celebrations,  the ways to worship Goddess Durga, the spritual force, Goddess Laxmi, giver of wealth and Goddess Saraswathi giver of wisdom in my previous posts from 2009 onwards.
The chart each year will undergo changes, as the combination of prasadam each day will be different as per the thithi, day of the week and star that rules the nine days of that year.
The main purpose of Navrathri celeberation each year marks the significance of worshipping DEVI (in three forms) and  to seek the blessings of three aspects of devine feminity. They are the three Shakthis namely Eccha sakthi, Kreeya sakthi and Gyana sakthi. Hence the nine nights of worship in  the order of Durga, Laxmi and Saraswathi on first three days, second three days  and third three days respectively.  The idea of giving the chart is to enable to worship and offer in nine ways each day to Goddess, by following the thithi, day, star and putting kolam each day using different material, offering nine flowers, fruits and nine types of food and danyam (pulses). When these are given in a tabular form it is easier to perform and keep things ready in advance without missing out any. I wish this will be of good use to all those who are keen to perform the puja and seek the blessings of DEVI MAA.
Arrangement of dolls in Golu Padi and Kalasa stapana is to be done on the Mahalaya Amavasya Day which is on 15th October this year and it can be done during auspicious time before 18.27 hrs (IST). The Navarathri Puja will begin the next day being Pratamai thithi and last upto Navami thithi on 24th October. The details of Kolam are given in my last year's post during September  and the Kizhamai (DAY) prasadams recipe links were also posted for the seven days of the week.
There are books and CDs giving procedure for performing the Pujai daily. As the practice is,  all the three Devis (Durga,Laxmi and Saraswathi) are prayed together each day. So the offerings made,  based on the kizamai, nakshatram and thithi prasadams are for three Goddesses daily. Apart from this, it is believed and emphasis is given in offering  the prayer to Goddess Durga on first three days as Devi/Annai takes the form of Durgai with a purpose to kill Madhukaidabar and Mahisasuran. Accordingly second three days prayers are for Devi who takes form of Goddess  Laxmi and accepts Devar thuthi , hears Asura's messenger Sukreeva's message and kills Thumralochana. Finally the third three days Devi prayers are offered to Goddess Saraswathi who takes this form with a purpose to kill Sandamunda, Rakthapejan and Sumbha Nisumbha.
Based on the above,  rice prasadam is offered to Goddess Durgai, Lime rice  on day 1 , Ellu (sesame) rice on day 2 and curd rice on day 3. Likewise  Sugar rice on day 4, Paal (milk) rice on day 5 and Kalkandu rice on day 6 is offered to Goddess Laxmi.  Venpongal on day7, coconut rice on day 8 and milk rice on day 9 is offered to Goddess Saraswathi. It is upto individual's convenience and wish, to follow the above. Only this prasadam can be offered  or these can be offered in addition to the ones mentioned in the chart. Pujai in any form with true devotion is accepted by the Goddess and her blessings are always there for her devotees.
Above all the prayers offered gives immense satisfaction of having followed the tradition and it is a pleasure when  the knowledge is shared.
Click on the link below to view the chart.
https://docs.google.com/spreadsheet/ccc?key=0AlPi-SCjGqUXdHNQOUVJSGctQ3UzcUJZWnl3cXFDUmc

GOLU -2011

GANESH CHATURTHI

OM GAM GANAPATHAYE NAMAHA

Aindu karathanai yanai muhathanai

Indin ilampirai polum aitranai
Nandhi mahanthanai gnanakozhunthinai
Punthiyil vaithadi potruhintenae.

  PAALUM THELITHENUM PAAGUM PARUPPUM EVAI NAANGUM KALANDHU UNAKKU

  NAAN THARUVEN KOLAM SEI THUNGAKARI MUGATHU THOOMANIYE NEE ENAKKU

                                             SANGA TAMIZ MOONDRUM THAA

 VAAKKUNDAAM NALLA MANAMUNDAAM MAA MALARAAI NOKKUNDAAM MENI

               NUDHANGAADHU POKKUNDAAM THAPPAAMAL SAARVAAR THAMAKKU

 The Tamil month Purattaasi is auspicious and devine, with important events like Mahalaya Amavasya followed by Navrathiri. The  whole month is celebrated in Tirupathi, and  Saturdays of this month are significant, not only at the uphills but in most of families whose family deity is Venkateswara.The preparation of  Maa Vilakku and praying Lord is followed in many houses.

This year the festival of Ganesh Chaturthi is also in this month. To start any work Ganesha is prayed initially. So let us start this month by offering prayers to Lord Ganesha. I pray for a smooth celebration of Navrathri festival by all friends and relatives.
I am missing the Ganesh festival which is also called as Ganesh Navrathri and in my home town Secunderabad every street has a pandal and the huge idols are placed for nine days and the immersion of the idols is done on the tenth day. They declare holiday for schools on this occasion. We too have the custom of praying to the newly bought clay idol of ganesha and puja is performed duly offering many types of green leaves and flowers which are sold  as a set in the lotus leaf a day before the festival.
My parents used to make us perform this puja under their guidance as this is meant for students. I remember my mother making two types of neivedyam for this. Along with fruits we offer Milk, Honey, Coconut with jagree sweet (the name is Chitturundai) and Kadalai paruppu sundal. The above slokam in tamil , starting as "Paalum, Thelithenum, Paagum (jagree syrup), parruppum (kadalai paruppu). ..... is literally meaning - Lord, when offered with the four prasadam will in turn will give us all the three sanga tamil. This sloka is taught to children when they are kids. I too followed this practice with my kids.

Recipe for sweet coconut urundai/chitturundai

Grated Coconut 1 Cup
Grated Jaggery 1/2 Cup
Oil 2 Tablespoon
Cardamom Powder 1/4 teaspoon

Heat a pan, add 1 cup of water and add grated jaggery.
When the jaggery dissolves completely in water, strain it to remove dust and sand particles.
Add the strained jaggery juice again in the pan, and keep it in flame.
When the the jaggery juice starts to boil and become thick, add grated coconut, cardamom powder and stir well continuously till it roll like a ball and does not stick  to the sides of the pan.
This is the correct consistency to remove from flame. Take this in a plate and allow it to cool ,
Courtisy: Subbus kitchen.com

Kadalai Paruppu Sundal Recipe:

Bengal gram/Kadalai paruppu -1/2 cupGrated coconut - 2 tbsp
Lemon juice - few drops
Oil - 1 tsp 
Mustard - 3/4 tsp
Hing - a pinch
Urad dal - 1/2 tsp
Green chilli - 1 small finely chopped
Red chilli - 1
Curry leaves - few

Soak bengal gram dal for 1 hour. Pressure cook dal with needed salt and less water for 1 or 2 whistles. The dal should be soft but not mushy. You can even cook in a pan. If there is water, drain it and keep it aside.
Heat a tsp of oil, add mustard seeds, when it splutters, add hing, urad dal, green chilli, red chilli and curry leaves.
Then add the cooked kadalai paruppu/dal and mix it well.
Add grated coconut, mix and switch off the flame.
Courtesy:Padus kitchen.com

Modagam or kozukattai is important for Ganapathy. The above two prasadams are used as poornam (for stuffing) in kozukattai.
Once again I wish you all a Happy Ganesh Chaturthi.
After this festival I will be back in India for arranging Golu and perform puja. I am posting the Navrathiri Chart in the following post.