No Cook Beetroot Halwa | Beets Salad | Step by Step Recipe

Soups and Salads is one category my Recipe Index really lacks for choice. That really made me choose this as the theme for the Mela, hoping I will make something for the event myself. Well almost nearing the deadline, I finally have one recipe to talk about. And this is more so on a sweet note. I came to know about this recipe from my dietician who made this for a fitness club. She was telling me that she thought about this after hearing about Mexican Salad that I had made and taken for them. They were so impressed about it, that she thought she could try something on the similar lines with the beetroot.

Best part was that one could almost think this as a beetroot halwa. I am not joking, it was seriously tasting like that and all without ghee or sugar. This is a very quick no cook salad that's quite filling. You can just about mix and match ingredients to be added in this. Jaggary is added, so you can reduce to give just a hint also, as beets is already sweet.

No Cook Beets Halwa

Ingredients Needed:

Beetroot - 1 medium
Banana - 1
Almonds - 10
Jaggary - 2 tsp


How to make the No cook Beets halwa or salad

Wash and peel the beets. Grate it in a bowl.

Add powdered jaggary and mix well. Then add finely chopped banana, followed by finely chopped almonds.

Mix everything and serve.

Notes:

This tastes very much like the halwa that's made the regular way. Increase the jaggary based on your choice. Adding just a teaspoon is just enough.

This goes for my Soups and Salads Mela

Ellu Sadam / Sesame Rice, Okra Raitha, Pattani Sundal, Apple Masoor Dal Payasam | Navaratri Sundal Recipes | Navaratri Recipes | Step by Step Recipes

For Navaratri Pooja's Day 4 neivedyam were Ellu Sadam / Sesame Rice, Pattani Sundal and Apple Masoor Dal Payasam.

Being a Saturday and 4th day of the Navaratri, the next three days are for worshipping Lakshmi. For the next three days, the rice offered has to be shades of white, and I was suggested to make Ellu Sadam and Payasam. Apart from making a neivedyam with rice, it's also mandatory to offer sweet, mostly made with jaggary and lentil. These two conditions made me choose Masoor dal and Toor dal.

Though I have heard much about Ellu Sadam / Sesame Rice, it's something I am yet to make at home. I referred couple of cookbooks and online to see the different ways one can make this mixed rice. This is one of those quick ones that can get done in a jiffy. I read Kamala's and Nags and saw that it's mostly done as you would do with mixed rice dishes. Since this rice was going to be served for the lunch as well, plus to make sure I include those lentils, I tweaked it a bit to arrive at this flovoursome Rice dish.

If you are not used to eating roasted sesame, this might be little strong in flavour but surely something that will reach out to you soon.

Knowing that I ought to make a Payasam with Jaggary, including lentil, I decided to make a new one with Apple. So came into existence a new dish altogether. I must say it turned out very well. As with most new dishes I always want to share anything new that I make, so packed my lunch for office and got my cook taste it. She was pleasantly surprised knowing that apple went into the payasam. There is nothing that makes me more happy, than seeing the facial expression changing when tasting a new dish and I love doing that!

For the Ellu Sadam, I make Okra Raitha, a raitha I read long ago and had bookmarked to make ever since. I still remember the surprise I got when I read that one can make such a simple raitha, especially with Lady's finger! By luck, it looked as if I arrived at the most perfect combination. Sesame Rice with Vendaikai Thayir Pachadi / Bhindi Raitha rocked!

Step By Step pictures Recipe

Ellu Sadam / Sesame Rice

Rice, cooked - 1 & 1/2 cup
Oil - 1 tsp
Salt to taste

For the Seasoning:

Mustard Seeds, Urad dal - 1/2 tsp
Cashew nuts - few
Curry leaves few
Bengal Gram - 1 tsp
Peanuts - 2 tsp
Dry Red chilies - 2 long

For the Spice powder:

White Sesame seeds - 2 tsp
Toor Dal - 1 tsp
Copra, grated - 1 & 1/2 tsp
Dry Red Chillies - 2 long

How to make Ellu Sadam:

Wash and soak the rice for 15 - 20 mins. Pressure cook for 3 whistles. Remove 1 & 1/2 cups rice and allow to cook. Mix in oil for the grains to separate.

For the Spice powder, dry roast all the ingredients separately, grind to a smooth powder once it is cooled. Keep it aside.

In a pan, heat oil, season with mustard, urad dal, curry leaves, chillies, peanuts. Saute well. When it is done, add this mix to the cooked rice and mix well. Then add the spice powder and combine everything.

Serve after offering to God!

Okra Raitha:

Ingredients Needed

Lady's Finger - 6 -7 long
Red chili powder
Salt to taste
Oil - 1 - 2 tsp
Mustard seeds, Urad dal - 1/4 tsp

Curds/ Yogurt as required

How to make Okra Raitha:

Wash and wipe the okra clean of water, this will not make it sticky. Chop into fine pieces. Allow it to dry.

Heat a pan with oil, add mustard, urad dal and saute. Then add the okra and saute well. Sprinkle the salt and chili powder. Mix and cook in sim till it turns crispy.

Once done, allow to to cool, mix into curds and serve with Ellu Sadam.

Pattani Sundal / Dried Green Peas Chundal

Ingredients Needed:

Dried Green Peas - 50 gms
Oil - 1 tsp
Mustard Seeds, Urad dal - 1/4 tsp
Curry leaves
Hing a pinch
Spice powder - 2 tsp
Dry Red chilies, split. - 2 medium,
Fresh Coconut, grated - 2 tsp

How to make the Pattani Sundal:

Wash and soak the peas overnight. Pressure cook for 2 -3 whistles till done.

Once the pressure falls, cook in open after adding salt.

Heat a non stick pan with oil, season with mustard, Urad dal, curry leaves, red chilies, When the mustard pops, add the cooked peas, simmer for 5 mins. When it coated well with the seasoning, add the spice powder and mix well.

Just before switching off the flame, add the grated coconut to the peas and mix well.

Apple Masoor Dal Payasam.

Step by Step Picture recipe

Ingredients Needed:

Apple - 1 big, puree comes to 1 cup
Masoor Dal - 1/4 cup
Milk - 3/4 cups
Jaggary  - 1/2 cup
Cardomon a pinch
Ghee - 2 tsp
Cashew nuts few

How to make Apple Masoor Dal Payasam:

Wash and soak masoor dal for 10 mins. Microwave for 10 mins in a micro safe bowl. The dal should still retain it's shape and not be mushy.

Melt jaggary and remove impurities if any. In a bowl, add the cooked dal along with jaggary, cardamom. Bring to boil. Add boiled milk and simmer.

Meanwhile, peel the apple skin and puree it. In a non stick pan, add ghee, roast the cashew nuts, once they turn colour, add the apple puree. Cook till the oil comes out, which takes about 7 - 8 mins on high. Make sure you keep stirring it.

Then pour this puree over the simmering dal, Bring to boil once and switch off.

Notes: You may have noticed that the sweet was not much in the payasam, so increase if you want it more sweet. I was apprehensive on the fact that apple might have it's own sweetness. Rather in the end, the apple flavour was not predominant when this payasam settled over hours. When I tasted in morning, the apple showed itself, whereas by afternoon, it got mellowed down.

I know the days are becoming short with hardly any time for me to do much. But just as I love those days I do Blogging Marathon, I am loving this period, when one has to be more pious. Well this turns me into a religious person or not, I am surely very pious. Everyday is a learning experience.Life becomes more beautiful and with each day, brings you more awareness!

Jai Maa Durga!

Have a blessed day.

Sri Rama Navami 2010 Neivedyam | Panakam | Vada pappu Recipes

Happy Srirama Navami to all my readers!

Sri Rama Navami falls on the ninth day of Hindu lunar year. Navami means the ninth day in the hindu calendar. This day is celebrated as the birthday of Lord Rama. This day also marks the end of the nine day festival called Vasanthothsavam. Vasantham means Spring, Vasanthothsavam means festival of spring. This day starts with Ugadi (Telugu new year). On the 9th day, it is celebrated as Rama Navami. The prasadam made on the day are normally those that are coolant in nature

I remember this day more clearly because of the wonderful Panakam we get to drink on this day. It is made only on this day and never after that. I really think we should include it as a regular one as Panakam is an excellent drink. Amma always celebrated this festival in a grand way.

On my part, I was really very happy that I finally made some of these today. I confirmed with Athamma if she makes anything special or specific on this day, she said I can go ahead with whatever my mom makes.

So I made Panakam, Majiga and Vadapappu.

The following are the traditional recipes prepared during Sri Rama Navami at my parents place.

Panakam
Majjiga - Andhra Spiced Buttermilk (Salted Yogurt Drink)
Vadapappu
Senaga pappu Payasam
Senaga Pappu Vada | Masala Vada
Pachimirapakaya pappu | Dal with Green Chilis
Rice
Rasam
Curds/ Yogurt

Vadapappu is normally offered as just the dal. It is then seasoned and offered to everybody.

Panakam / Panaka Recipe

Ingredients Needed:

Powdered Jaggary - 1/2 cup / 100 gms
Water - 200 ml
Lemon - 1/2 of a big one
Cardamom - 2 pinches

Method to prepare:

Powder the jaggary well and mix in the water. Dissolve it well. Filter it in a muslin cloth or a filter.

Then add lemon juice and cardamom powder. Mix well and offer as neivedyam.

This is normally served chill, stored in earthen pots which makes it cool naturally. Else refrigerate to serve chill.

With the sun showing up very bright, this drink cools the body.

Vada pappu (Soaked Split yellow moong dal)

What you see in the picture is how it is offered to God, I couldn't take the salad picture.

Ingredients Needed

Split Yellow Moong dal - 1/2 cup
Grated coconut - 2-3 tbsp
Finely chopped green chilies - 1
Finely chopped Mango pieces - 2 - 3 tsp
Finely chopped Cucumber - 2 -3 tsp
Salt to taste.
Fresh chopped cilantro to garnish.

Method to prepare:

Wash and soak the dal in water for half an hour. Then drain it.

After it was offered as prasadam, it is normally prepared as a salad.

To make the Salad, all other ingredients are added to the dal as such and combined well.
This dal is eaten raw and uncooked.

I hope everybody had a good festival celebrations, do share how your day was!

Lunch Box Series : LBS#53 ~ Steamed Baby Bitter Gourds!

I know I say this often but it is true. I don't know where the time flies, taking along with it the days! It felt just yesterday that I welcomed the new year and I have another one fast approaching the corner. And its been ages since I recorded our daily activities.

The thing is we have been busy standing in long queues. Yes it was time for the boys admission to LKGs and the entire last week was spent standing in long lines since early morning to get the form. And this week spent standing to submit them. And yes, next week will be spent attending the interviews scheduled in 3 different schools. Hearing on the amount we might have to shell out as building funds had our heads spinning, but we have managed to keep it safe, in hope it won't happen to us. Good hopes!

On the account of getting the boys prepared for the questions, I ask each of them regular questions. I ask Peddu, Kanna, What's your name? Pat comes the reply "kara, srikara", like in Bond style. Never knew my boy takes after his mom. But I gently reminded him that his name is not Kara but he insisted so I left at that. Then I turned to Chinnu, showing a cloth that was green in colour, asked him what colour it was. With a twinkle in his eyes, he replied it was Red! I frowned at him and he looked elsewhere. This was the third time, I was trying, so with gentleness I could hardly muster, I pleaded again. Pat came the reply "Green." Will the teacher have the same soft tone? I doubt!

I appreciate the play school teachers making the boys learn the alphabets as in a song, but I hardly can decipher which letter they say, I hope the school teachers know this.

When I look at the drafts I see many Lunch box combination lying around. I feel so bad for not posting on time. But then things have been really hectic and I haven't really prepared anything new in a while.

But this simple steamed baby bitter gourd was the most toughest dish I ever made. Yes, hubby dear was always raving about this that his colleague used to get for lunch. Back home he used to explain this but I never would get to imagine how to make this. Finally I decided I would just get it and make.

Finally I was able to get him nod with approval and I just couldn't believe it was so simple.

Today's Lunch Box had

Chow chow dal
Steamed Baby Bitter gourds
Curd Rice

Actually there is no recipe, but after the hassles I went through to get the dish out I thought I would take the pleasure in sharing my joy!

Steamed Baby Bitter Gourds

Ingredients Needed

Baby Bitter Gourds - 250 gms
Salt to taste
Turmeric a pinch
Water - just enough to cover it

Method to prepare:

Wash and trim the baby bitter gourds on both ends.

In a non stick pan, add water bring to boil. Then add the bitter gourd, salt and turmeric. Cover with a lid and cook till it is done.

Check in between to ensure it does not get burnt. Simmer after 10 mins and cook on low flame till all water evaporates.

When the gourds are cooked but you still see some water left in the pan, simply cook on high flame while you keep stirring it. The gourds have to be just soft and succulent.

Serve it just as it.

Notes:

• These are not the regular bitter gourds that grow to be long in shape. What you see in the picture are the fully grown ones.
• Pick baby bitter gourds of same size. This is important as these are just steamed.
• I am not sure if these are available everywhere but if you get them, nothing like it!
• These baby bitter gourds are not so bitter as the regular ones, so just salt and turmeric is more than enough. Maybe when you can relish the really bitter ones, these may not be so bitter or that is what I have understood from my folks reaction..:)

This tastes great with dal.

That's all for today, have a great weekend.

Navaratri Recipes | Navratri Special Day 4 ~ Pattani Sundal, Kadambam Rice

Today's neivedyam was Kadambam Rice and Pattani Sundal (Tricolour Salad). Though I have a recipe for Kadamba Sadam, thought I would just look around to see how everybody makes it. Surprise surprise, each one was different! One recipe I referred was from Suganya who, of course, has beautiful pictures to boot. The other one was from a recipe site. So looks like one can adapt this recipe to your own way. Though true to its name, different vegetables are added in. So I was pleasantly trilled to realize I had soaked all the lentils in my pantry last night. You know that I intend to clear my overstocked pantry of lentils right.

Kadambam in Tamil means a melody of different things put together. It's normally used in reference to flowers, where different flowers are strung together to be made as a garland and offered to God. These flowers are also worn by the ladies on their hair. Kadamda Sadam calls for all types of vegetables and made more like the Sambar Sadam or Bisi Bela Bath. But a much milder version and quicker too.

Before I jump on, I should make a note on Renuka who has given such detailed account on the Navratri poojas. When I was running short of ideas for the Rice dish to be offered as the prasadam, I happened to check her notes on what to make each day and was happy to note I followed the first three days right on spot!

On a different note, I got couple of mails from blogger friends, who alerted my blog, including few others, have been entirely copied. Plagiarism is depressing, knowing how much time goes into a post, its sad to note few don't acknowledge that.

On a positive side, I find it elevating that the person found it interesting and worth for the entire blog has been copied. Maybe it stems from the fact of hearing one statement often from Daddy and Hubby dear. They always keep saying "Think how you can do it, find a solution rather than saying you can't do it" Positive attitude and thinking "nothing is impossible" paves to a better mindset!

Well after reporting Google, I shrugged to carry on with cooking. Hubby dear was hinting that I was way too relaxed. After all with Konda having her holidays, I thought I could start a bit late. But in the end its like preparing for a war! The boys had only fruits for breakfast. Their dad was enticing them with different fruit and they amicably agreed to eat them all. That reminds me that I still have couple of those posts to shoot! God I seriously wish I had more hours in a day, don't you think so too?

What's life if its not coloured with all the hue? Well this was on top of my mind last night when I was soaking the dried peas in a bowl. I was thinking up different combination to add to this salad, when a rat literally ran down the stove! Yes a rat, one of these days I am going to set a trap, will tell the story on another post. This post is threatening to be never ending.

Pattani Sundal ~ Tricolour Salad!

Dried Peas / Pattani - 1 cup
Salt to taste

Tempering
Mustard Seeds, Urad dal - 1/2 tsp
Curry leaves - 4-5
Red Chilies - 4

Seasoning

Grated Carrots -1
Grated Coconut - 2 tbsp

Method to prepare:

Soak peas overnight or about 6 hrs minimum. Pressure cook with little salt for about 3 -4 times or till done. These need not be very soft. The crunchy feeling adds to the taste.

Once done, drain the peas and keep aside. You can use the water as soup stock or add in rasam.

Heat a kadai with oil, once hot, splutter the mustard and urad dal along with curry leaves.

After sautéing for 1 minute, add the cooked peas combine everything well and cook for 2 -3 mins depending the water content.

Remove from fire and add the grated carrot and coconut. This need not be cooked and it adds a great taste to the salad.

Kadambam Sadam will follow soon.

Meanwhile get ready to see what is offered tomorrow! Good night folks, my kids have come out twice already and I can't hope to keep them still any more, so see you all tomorrow!

Navaratri Recipes | Navratri Special Day 3 ~ Mochai Sundal, Sakkari Pongal

Planning for today's neivedyam was hectic as I had to prepare the regular lunch along with the prasadam. And yes mulling over the many lentils is again another topic. We finally decided on the Mochai, which apparently Athamma is very fond of. She always keeps asking me to grab this for her.

So to her extreme pleasure, I had this soaked. And the rice variety decided for today is Sakkari Pongal or Bellam Annam. It's quite a tough job to match the perfect way that Amma makes, one of these days its my project. The end result is not soggy but seperate grains, yet the rice are so well cooked in jaggary and ghee.

On the other hand since the Mochai has too much of flesh, I had to make the sundal a bit more spicy and flavoursome. After the pooja, we hurried to office. Its quite late and nothing seem to come to mind, so I leave you all with the recipe and hope to catch you tomorrow with much news!

Sakkari Pongal was little differant than what I have posted, so will get back to that recipe soon.

An adapted version of this Mochai sundal will be featuring in my cookbook. Here are the pictures for you to enjoy!

Hope your celebrations are getting on well!

Navaratri Recipes | Navratri Special Day 2 ~ Konda Kadalai Sundal, Puliyodarai

The second day of the Navratri saw us hurrying to prepare Konda Kadalai Sundal and Puliyodarai. As Athamma was making the neivedyam today, I gave her the choice to select the lentil. I guess the fact that we still have a never ending flow of this lentil, she choose this over the rest! When I have to make neivedyam on a Sunday I normally make Pulihora, but since hubby dear is off tamarind and lime for a while, I haven't made either of these in recent times.

It always amazes me seeing Athamma asking me for each measurement when she attempts Pulihora. Though a good cook herself, this dish somehow baffles her always. I get perplexed seeing how a simple dish for me, sounds so complex for her. That I think is the reason why even though we have so many blogs, recipe sites, people still write asking for some dish or the other. Life's complexity is shown varied so often in such simple moments. When we understand and implement we will get to see the difference!

Starting today, I thought I would read up again on what I did the same day a year back, and two years back. Though one leads to a non veg post, my account of the day was very interesting for myself to remember that day! Life gets captured in a motionless picture, while a blog post captures in a moving sensation!

One year : Pepper Chicken Curry
Two years : Jonna Roti or Indian Bread with Jowar flour

Hubby dear is away for the weekend. We planned well ahead on how to manage our cooking and spend time with the kids. We realize again how being with them is full time job. I made Appam with Tomato Kurma and Coconut Milk. Once the puja was done, we went ahead with the breakfast. I really enjoyed the day playing with them non stop. But yes, though its interesting and exciting, I don't think one can manage the kid's energy to play play non stop!

Throughout the day, they kept asking for their dad and even worse for their car! We told them that Daddy has taken it for a wash. They won't rest and were worried that their bus was not to be seen. Finally I put them for their afternoon nap. Konda has gone festival shopping with Amma.

Andhra Pulihora ~ Tamarind Rice with Sesame Seeds

Konda Kadalai Sundal

This is very similar to the way we made the Karamani Sundal. Except this tastes great with grated coconut.

Konda Kadalai - 1 cup
Onions - 1 small
Green Chillies - 2 medium
Curry Leaves
Salt to taste
Oil - 1 tsp
Mustard Seeds , Urad dal - 1/2 tsp
Grated Coconut - 2 tbsp

Method to prepare:

Wash and soak Kadalai overnight. This needs to be soaked for atleast 6 hours. When you are using it, drain wash again and add enough water to the lentil.

Pressure cook till it's soft and tender. Drain the water. Since this tends to be little more hard, you need to put it for extra whistles.

Heat a pan with oil. Add in the mustard seeds and Urad dal. When the mustard splutters, add in the onions, green chilies and curry leaves. Saute till the onions are transparent.

Then add the cooked channa, salt. Combine everything well.

Simmer and cover for a minute. Just before switching it off, add the grated coconut and mix again.

If you are thinking why I haven't covered anything with specific to Kolams and other related things, think no further. When it comes to Rangoli, I am hopeless. I am thinking I should ask Konda to do some kolam, as she shows much talent in that area. Since I can't do, I haven't thought much about them, though Amma was saying about traditional things to be followed daily.

Well this is the extent I can stretch myself! I wish you all a great week ahead. And for those of you still in your sunday, well have a great day.

Navaratri Recipes | Navratri Special Day 1 ~ Brown Karamani Sundal, Ven Pongal

Happy Navarathri to all my dear readers and friends!

Navratri is always a special time. It's even more fun because kids around here get their 10 days holidays or the puja holidays after completing their quarterly examinations. For one, in the back of my mind, I still think I have exams to give! For another my daughter just completed her exams today and refuses to take her book out again for the next 1o days or so.

Its been a fun day for her coming back home and not feel that she has to read. Not that she does anyway. I made Uggani for dinner which got over before even I could think properly. Now that they are all asleep, I was thinking now is the time for the post.

If you guys are ready, then I am. Yes I have been having grand plans to celebrate Navaratri this year. Though we don't keep the Golu, we take great pleasure in visiting our friends home. When we were living in the colony, the 10 long days were spent visiting all the friends house for their golu and rightly enjoying the day. And it becomes even more interesting because of the Sundals offered as prasadam.

So this year, I planned to make one sundal for each day with one more special Neivedyam.

To make it easy for all, I have clubbed few already posted dishes made on Navaratri. Check them on the right sidebar!

Though all sundals are made the same way, each one tastes different. We make sundal with White Channa, Brown Channa, Green Peas, Black Eyed Peas, Kidney Beans, and many more. The seasoning can also vary with each one.

The other dish that's made today was the Ven pongal.

Brown Karamani Sundal

Ingredients Needed

Brown Karamani / Alasandalu / Brown Black Eyed Pea - 1 cup
Onions - 1 small
Green Chillies - 2 medium
Curry Leaves
Salt to taste
Oil - 1 tsp
Mustard Seeds , Urad dal - 1/2 tsp

Method to prepare:

Wash and soak Karamani overnight. This needs to be soaked for atleast 6 hours. When you are using it, drain wash again and add enough water to the lentil.

Pressure cook till it's soft and tender. Drain the water. The water can be used in making Rasam.

Heat a pan with oil. Add in the mustard seeds and Urad dal. When the mustard splutters, add in the onions, green chilies and curry leaves. Saute till the onions are transparent.

Then add the cooked peas, salt and a pinch of turmeric if you want. Combine everything well.

Simmer and cover for a minute.

Serve hot.

Catch you tomorrow with the Day 2 happenings! Happy Sunday!