Sankranthi 2012 | Traditional Sankranthi Customs with Rangolis

Hope everybody had a wonderful Sankranthi celebrations!

Since last year we shifted our family reunion from a Deepavali affair to Sankranthi as kids end up having more holidays during this period than Deepavali. As it was last year, this year too we planned a visit to my hubby dear hometown. It's the time to meet my sis'laws and their families and generally for a relaxing time.

Unfortunately this year, boys were down with fever the previous week and we almost thought we might have to cancel the trip. Since we drive down, we always thought we could decide at the last moment. We somehow decided we are going and left. The drive down was event less, with my FIL and nephew meeting us in the last leg of the drive. That got the spirit back into the boys.

Though it was night when we reached their home, I saw that everybody were wide awake to do the rangoli which is famous during this time. All the womenfolk were up, spinning their creative designs with colourful hues all over!

Only after clicking this year's picture I realized it was pretty much similar to last year's.

We planned a visit to Lakshmi Narasimha Swamy Temple in Penna Ahobilam. It's the family deity and a visit to the temple is a must. After a pleasant darshan, we eagerly went to the Penna river that flows across. The boys almost forgot their cold or cough and happily got drenched completely. The fact that their cold got worsen was another story!

Konda and my nieces, nephews had a wale of time!

 We had the traditional Bon fire or the Bogi Manta with the dried coconut leaves.

 I managed to click the different Rangolis or Kolams in the neighborhood.

The day after the Sankranthi is the day when they make non veg feast and this time it was no exception. while I didn't cook myself, I managed to click all the pictures and planned to share on the blog. I have been getting so many requests on the amiss.

A special Aloo Peas Masala for the Veg was a delicious treat.

On the whole we managed to spend some good time with the relatives and created good memories for us to remember this festival. Boys were better after couple of days, and they managed to have their fun in the end.

Will be back with the recipes soon. Hope you enjoyed these pictures.

Do share your Sankranthi celebrations!

Thenkuzhal Muruku 2 | Diwali Savory Snack | Step by Step Recipes

By now it must be obvious that I love murukkus. This is going to be the third recipe that I am sharing. I got this recipe from my neighbor, Konda's friend K's Mom. She makes this for Diwali every year and every year I ask her for the recipe and never get around to make it.

This year I made up my mind that I was going to make it and wrote down the recipe. Just the day before Deepavali, I told Amma that I wanted to make this version. As it happened I had noted down the recipe in my phone and looks like I missed out few things. So I had Amma talk to K's Mom and noted down the recipe.

One main thing I didn't tell Amma was that this recipe measures the whole rice, which then is powdered. Since we had rice flour on hand, we had to modify according to the recipe. After finally getting to the dough I realized how easy this muruku is to make.

Another factor that Amma told me was the fact that all Thenkuzhal murukus call for the rice flour to be roasted. We did that and the Murukkus came out awesome.

Best part about this recipe is that, there is no butter or ghee added.

Step By Step Recipe.

Thenkuzhal Muruku 2

Ingredients Needed

Rice flour - 5 cups
Urad Dal -- 1 cup
Water - 3 - 4 cups
Cumin seeds - 1 tsp
Sesame seeds - 1 tsp
Salt to taste

Asafoetida a pinch
Oil for Deep frying


How to make Thenkuzhal Muruku

Wash and pressure cook the Urad dal with 3 cups of water for 3 whistles. Once the pressure falls, check if the urad dal is cooked to mushy. If not, add one more cup of water and cook again.

Heat a kadai, dry roast the rice flour till it's done. This can be checked by taking a pinch of roasted flour and doing a kolam or drawing a line on the flour. If it forms a uniform line, it means the the flour is roasted well.

Once the flour is roasted, remove and allow to cool. Sieve to remove lumps.

To the Urad dal, add the asafoetida, cumin seeds, sesame seeds. Dissolve salt in about 2 tsp of water and sprinkle over the Urad dal. Mix everything well.

Then slowly add the rice flour, and mix into a dough. It took about 5 cups of rice flour for us to get a smooth batter.

Heat a kadai with oil. When the oil is hot, check with a small bit, when it comes out, it means the oil is hot.

Pinch out a ball enough to fill the muruku achu. We used 3 holes achu.

Since the dough is very soft to use, you can directly press the muruku over the hot oil. Else press you can press over the back side of a ladle and gently slide into the oil.

Cook over medium flame on both sides. Drain to a kitchen towel.

Notes:
The original recipe calls for 4 cups of rice. Since we had rice flour, we knew 4 cups of rice would yeiled about 5 -6cups. 5 cups of flour was almost enough.

There is no need to add butter or ghee, the murukkus come out very soft and tasty.

Make sure you cook till it browns slightly. else it might not harden once it cools down.

The murukus from pan will be soft initially. After it cools down, it will turn crunchy.

Easy Sambar Sadam, Bansi Rava Sakkarai Pongal | Navaratri Recipes | Step by Step Recipe

Today's Navaratri Pooja's Special Dishes on Day 3 were - Simple Sambar Sadam & Bansi Rava Sakkarai Pongal.

For the third day of the Navaratri Pooja, the neivedyam was decided as Sakkarai Pongal and Sambar Sadam. Since today happens to be Friday, it was also told making Sakkarai Pongal is important. So I decided to make Sambar Sadam and Sakkarai Pongal using new recipes and ingredients

I went shopping yesterday and found Bansi Rava, Sambar Goduma Rava and Broken Wheat. I know the names are so confusing and I have myself used it interchanging. Will put up the pictures and find out about them. Meanwhile I took the rava that was called Bansi Rava and made Sakkara Pongal with it. Since I was looking at a simpler Sambar Sadam, this was the simplest one can get at. Sambar Sadam I made today can't exactly be called Bisi Bele Bath as it didn't have all the spices added to it, but can be called a version of it..:)

Konda's exams got over today and she has been so happy. For all the hue and cry she was making about not having holidays, we came to know that the school closes for a week and she has been so trilled over it. Well I can imagine how the next week is going to be.

Sambar Sadam / Sambar Rice | Easy Bisi Bele Bath

Rice - 1 cup

Toor Dal - 1/2 cup

Vegetables - Carrot, Beans, Drumstick - 2 cups

Tomatoes - 2 big

Sambar powder - 1 & 1/2 tsp (the powder is not very spicy)

Turmeric powder

Salt to taste

Tamarind pulp - 1 tsp

Hing/ Asafetida -  a ping

For Seasoning

Oil - 1 tsp

Ghee - 2 tsp

Onions - 1/2 medium

Garlic - 2 cloves

Mustard seeds, Urad dal, Jeera, Methi Mix - 1/4 tsp

Curry leaves few

Dry Red Chilies - 2

Cashew nuts

Spice Powder - 2 tsp (See the recipe below)

For Spice Powder:

Bengal Gram - 2 tsp

Coriander seeds - 1 tsp

Methi - few

Dry Red Chilies - 3

Copra - 1 tsp (opt)

Dry roast the above and grind to a semi smooth powder. This can be stored for couple of days and used in different recipes.

How to make the Sambar Sadam:

Wash and soak the rice for 15 - 20 mins.

Wash and pressure cook the toor dal with 1 & 1/2 cups along with few drops of oil, hing and turmeric for 3 -4 whistles till it is well cooked. Wait for the pressure to fall.

Then add the drained rice, 3 cups water. tamarind pulp, chopped tomatoes and pressure cook for 3 whistles.

Wash and chop the vegetables. Microwave for 10 mins or else cook separately.

Once the pressure is off, add the vegetables along with the water, spice powder. If required pressure cook for 1 whistle. Else add simmer for 5 mins.

Heat another pan with oil, ghee, add the seasoning ingredients, when mustard pops, add the onions, saute till brown.

Pour this tempering over the cooked rice and garnish with coriander leaves.

Bansi Rava Sakkarai Pongal | Chakkara Pongal with Bansi Rava

Step by Step Picture Recipe

Ingredients Needed:

Bansi Rava - 1/2 cup

Yellow moong dal - fistful

Bengal Gram 2 tsp

Jaggary - 3/4 cup (can decrease the amount if you feel it will be more sweet)

Ghee - 2 tsp

Cashew nuts and Raisins

How to make Bansi Rava Sakkarai Pongal:

Wash and soak the Rava along with Yellow Moong dal, Bengal Gram for 10 mins.

Then pressure cook with 1 cup water. Add more if you want it loose. Pressure cook for 2 -3 whistles.

In a pan, melt jaggary with little water, remove impurities if required. Pour this on the cooked rava and mix well.

Heat ghee and roast the nuts and add to the pongal.

The amount of water you add depends on the consistency of the cooked rava, if required add more so that it tends to be loose and easy to eat.

Bansi Rava Sakkarai Pongal was delicious. Amma told me that she liked it a lot and wanted to know how I made, well that surely made my day.

Hope you all had a wonderful day.

Nellikai Sadam, Rajma Sundal | Navaratri Sundal Recipes | Navaratri Recipes

For the Navaratri Special Dishes on day 2,  I decided to make Nelikai Sadam and Rajma Sundal (South Indian Style). The Neivedyam to be made today was to be sour. Normally lemon Rice is prepared, so seeing that I had Amla at home, I decided to make that instead.

Not only is amla very healthy, this version gets done very quickly. I have already blogged another version of Usirikai Annam. Today's method is much simpler to make for a quick neivedyam.

Coming to the sundal part, I got couple of varieties in Rajma for making the sundals. Today's Sundal is made with Spotted White Rajma.

It's been pretty hot the past couple of days, and without a warning it poured literally this morning. So much downpour that the roads got blocked and so much traffic everywhere. Konda had her exams today and her father had to drop her, wading through the rain. Seeing that it was raining so heavily, Peddu and Chinnu were so happy. Before I could even think about it, they got drenched and had to be warned. But then I know how much fun it is.

I really had to get the neivedyam ready much faster as I didn't have enough time. I was happy that I soaked the rajma overnight.

For making sundal, it is pretty much the same with most lentils. We do have couple of varieties that you can make to add flavor. Though the simplest form of making sundal will involve seasoning with Mustard, curry leaves, coconut gratings.

Nellikai Sadam | Amla Rice | Gooseberry Rice

Rice, cooked - 1 cup

For Seasoning:

Amla / Gooseberry - 1 big
Mustard Seeds, Urad dal - 1/4 tsp
Curry leaves  few
Cashew nuts few
Ground nuts handful
Bengal Gram - 3/4 tsp
Green chilies - 2 medium
Red chilies - 2 medium
Salt to taste
Turmeric powder a pinch
Oil - 1 -2 tsp

How to make Nellikai Sadam

Wash and soak Rice for 15 mins. Pressure cook till done. Take 1 cup cooked rice and allow to cool.

For Seasoning:

Grate the Amla and keep it aside.

In a non stick pan, heat oil add mustard seeds, Urad dal. curry leaves, cashew nuts, ground nuts, 1 inch chopped green chilies, dry red chilies. Saute well. Add turmeric powder and salt. Combine everything together.

Then add the grated Amla, mix well and simmer for couple of minutes.

Finally add the cooked rice and toss everything together.

Usirikai Pulihora ready!

White Rajma Sundal, South Indian Style

White Rajma / Kidney beans - 1 cup
Salt to taste
Oil - 1 tsp

For Seasonings:

Mustard Seeds, Urad dal - 1/4 tsp
Curry leaves
Fresh Coconut, grated - 2 -3 tsp
Hing a pinch
Green chilies - 2 medium

Wash and soak the Rajma overnight. Change water couple of times before pressure cooking.

Take the drained Rajma in a pressure cooker, add enough water to cover the lentil. Cover with lid and pressure cook till done. Make sure you don't overcook the lentil as it tends to get mushy. It should get done in 3 whistles.

If water is still there, you can cook it open, add salt. Cook till water is all evaporated.

For seasoning:

Heat a non stick pan with oil. add mustard seeds, Urad dal and hing. Saute well. then add the curry leaves, green chilies and add in the cooked Rajma. Combine everything well.

Simmer for few minutes, finally garnish with grated coconut.

Both the prasadams were delicious. I know Amla rice is going to be regular one from now on.

Hope you enjoyed today's post, come back tomorrow for Day 3 celebrations!

An Invitation to a virtual celebration of Navaratri Pooja

With Navaratri Pooja going to begin on the 26th of September, I would like to invite you all for a virtual celebrations. I was able to share my daily pooja and neivedyam that I made during 2009 pooja. I was not able to make it last year. I am planning to celebrate this year with you all. 

In Tamil Nadu, Golu is very famous and I remember from my childhood how festive the whole colony used to be. Every year when we visit our friends, we will be eager to see what new dolls they added to their Golu. It's even more fun when each of us are asked to sing divine songs.

Picture Source: Courtesy

Though we don't keep Golu at home, we celebrate the pooja with special poojas and visiting our friends who keep the golus. Ayudha Pooja and Vijayadashami are celebrated with so much enthusiasm at home.

Do join me in this celebration and check out some of the special dishes that you can make. These dishes are done as per what is supposed to be done on each day of the Navaratri Pooja.

Navratri Special Dishes

Navratri Special Day 1 ~ Brown Karamani Sundal, Ven Pongal
Navratri Special Day 2 ~ Konda Kadalai Sundal, Puliyodarai
Navratri Special Day 3 ~ Mochai Sundal, Sakkari Pongal
Navratri Special Day 4 ~ Pattani Sundal, Kadambam Rice
Navratri Special Day 5 ~ Kadambam Sundal, Thayir Sadam
Navratri Special Day 6 ~ Verkadalai Sundal, Elumichai Sadam
Navratri Special Day 7 ~ Sunnundalu, Thengai Sadam
Navratri Special Day 8 ~ Channa Dal Sundal, Pal Sadam (Kheer)
Navratri Special Day 9 ~ Moong Dal Sundal, Kalkandu Sadam


Other Festival Food

Mani Kozhukattai | Ammini Kozhukattai | Ganesh Chaturthi Recipes | Step By Step Recipe

Ammani or Mani Kozhukattai is the last of the recipes I prepared for Ganesh Chaturthi, This was part of the third neivedyams, I had made Fried Modak, coconut jaggary Kozhukattai and Mani Kozhukattai. Typically Mani Kozhukattai is made with the excess rice flour dough you have and the excess Ulundu filling. Though I made it specially for prasadam, one can make this as an evening snack for kids if your kids happen to enjoy this.

My kids didn't touch any of the prasadams. As I said they don't like sweet dishes much. Konda eats Coconut Jaggary Kozhukattai, and most times remembers her text book lesson in Tamil she had couple of years back. In the story, the kid loves Kozhukattai and said the kozhukattais would melt in the mouth types. So ever since she read that lesson, she was all eager to taste it. When Konda ate it for the first time, she was disappointed that the Kozhukattais were not melting.

Coming back to the recipe, when you make it, be sure to increase the chili else it might tend to be bland when compared to Ulundu Kozhukattai.

Step By Step Picture Recipe for Mani Kozhukattai

Ingredients Needed

For the outer Rice flour dough, make as I showed in the Fried Modak.

For the Urad Dal filling.

Urad Dal / Ulundhu - 1 cup
Green Chilies - 2 -3 medium
Red Chili - 2
Curry leaves few
Hing / Asafetida a pinch
Salt to taste
Turmeric powder a pinch
Oil - 1 tsp

Grated Coconut for garnish - 2 tsp

For the Mani Kozhukattai,

Make the Rice flour dough and pinch out small dough and roll as a ball.

Steam for 10 - 15 mins. Allow to cool. When it's still hot it will not hold it's shape, once it's cooled it will retain it's ball shape, so don't handle it before.

How to make Mani (Ammani Kozhukattai):

Soak Urad dal for 2 hrs. Drain and grind along with green chilies, red chilies, salt, hing, curry leaves to a coarse mix

Once ground, make flat discs and steam for 10 mins. Grate to a fine powder.

Heat a non stick pan with 1 tsp oil. Add mustard, Urad dal, curry leaves, red chilies and fry,

Then add the grated Urad dal filling. add turmeric powder.

Once done, add the steamed mani kozhukattai, mix well. Finally garnish with grated coconut and offer as prasadam.

Other Ganesh Chaturthi Special Recipes

• Moong Dal Carrot Vada , Uddi Bonda
• Ulundhu Kozhukattai | Uppu Kozhukattai | Urad Dal Steamed Dumplings
• Fried Modak Recipe | Fried Modakam - Tamil Style
• Fried Modak Recipe 2 | Fried Modakam - Maharashtrian Style
  
• Channa Dal Kozhukattai
• Sweet Pidi Kolukattai
• Salt Pidi Kozhukattai | Uppu Pidi Kolukattai
• Sesame Laddu