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Archive for the ‘sweets’ Category

2013 in review

The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.

Here’s an excerpt:

The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 280,000 times in 2013. If it were an exhibit at the Louvre Museum, it would take about 12 days for that many people to see it.

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2012 in review

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

About 55,000 tourists visit Liechtenstein every year. This blog was viewed about 460,000 times in 2012. If it were Liechtenstein, it would take about 8 years for that many people to see it. Your blog had more visits than a small country in Europe!

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Jaggery is widely used to make sweets for festivals in Tamizh Nadu. It is considered to be healthier than sugar. No festival menu is complete with out a payasam.Bengal gram payasam can be prepared quickly.

Ingredients

  • Bengal gram( Kadalai Parupu) – 2 table spoons
  • Coconut grated – 3 table spoons
  • Milk – 2 cups
  • Jaggery – 3 table spoons
  • Cardamom – 3 nos
  • Ghee – 2 teaspoons
  • Cashew nuts – 6 nos

Method

  1. Pressure cook the bengal gram dal with 1 cup water. Dal should be soft.
  2. Grind the coconut along with cardamom to a fine paste.
  3. Mix milk, cooked dal and coconut paste in a heavy bottomed pan and bring to boil.
  4. Add the jaggery and mix well.The payasam is ready now. Transfer the payasam to a serving dish.
  5. Break the cashews into small pieces. Fry in ghee till golden and add to the payasam.
  6. Serve hot or cold.

Tips

  •  Never allow the payasam to boil after adding jaggery.
  • If you feel the jaggery is impure you can make a syrup by adding little water, strain through a filter and use.

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I prepared a simple lunch for aadivelli this year. Manja pongal recipe is already posted and others will be posted soon.

Venthaya Kuzhambu

Venthaya kuzhambu is a great side dish for Manja Pongal. Vegetables like Okra, yellow pumpkin, brinjal and tomato  can be used for the kuzhambu.

Ingredients

  • Tamarind – Lemon size ball
  • *Fresh bean seeds – 1/2 cup
  • Tomato – 4 medium sized
  • Sambhar powder – 2 teaspoons
  • Red chili – 2 nos
  • Curry leaves – a few
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1 tsp
  • Hing – a small piece
  • Til Oil – 1 tbs
  • Rice flour – 2 tsp
  • Salt – to taste

Method

  1. Soak tamarind in hot water for some time. Extract tamarind pulp adding 2 cups water.
  2. Cut tomato into small pieces. Heat til oil in a heavy bottomed pan, add mustard seeds.
  3. When mustard seeds crackle add hing, fenugreek seeds and red chili and saute till fenugreek is brown.
  4. Add tomato, beans and curry leaves and saute . Cover and cook on a low flame for 3 minutes.
  5. Add sambar powder and mix well. Add the tamarind extract and salt. Allow to boil for 5 minutes.
  6. Mix the rice flour in 1 tbs water and add to the venthaya kuzhambu.Boil for a minute and transfer to a serving bowl.
  7. Serve hot with manja pongal.

*A variety of fresh beans like avarai thuvarai etc are available during this season. I have used fresh kaaramani.

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Srirama navami – 30th April

Tamizh Varuda Pirappu -14th April

Chithra pournami – 6th May

Aadi Pandigai - 16th July

Aadi Velli Kizhamai – 20th,27th  July,3rd and 10th August

Andal Thiruaadipuram- 23rd July

Pathinettam Perukku-2nd August

Avani Avittam/ Upakarma-1st August

Janmashtami/Gokulashtami-9th August

Vinayaka Chaturthi/Ganesh Chaturthi-19th September

Varalakshmi Viratham-27th July

Kovil Kannapiran Srijayanthi-8th September (For Iyengars)

Puratasi Sanikizhamai – 22nd, 29th September and 6th and 13th October

Navarathri Pujai Arambam-16th October

Saraswathi Puja ( Mahanavami)-October 23rd

Vijaya Dasami (Aayuda Puja) -October 24th

Deepavali (Naraka Chaturdasi) -November 13th

Thiru Karthigai-28th November

Boghi Pandigai -13th January 2013

Pongal/Sankaranthi-14th January 2013

Mattu Pongal-15th January 2013

Karadaiyan Nonbu-13th March 2013

Tamizh Puthandu-14th April 2013

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Preparing rasam is simplest for an experienced cook but beginners want to know the secret behind the tasty rasam prepared by their mothers.I have used home grown tomatoes for this rasam. Rasam can be easily prepared by anyone in the microwave.

Ingredients

  • Tomatoes – 2 medium sized
  • Toor dal – 1 tbs
  • Rasam powder – 2 teaspoons
  • Hing – a small piece
  • coriander – 3 twigs
  • Salt – to taste
  • Water – 3 cups

For the seasoning

  • Ghee – 1 tsp
  • Mustard seeds – 1 tsp
  • Red chili – 1 no

Method

  1. Cut the tomatoes into pieces, place in a MW safe bowl and MW high for 2 minutes.Allow to cool and grind in the mixer to a puree.
  2. Pressure cook the toor dal. Mash the cooked dal and mix with the tomato puree into a MW safe bowl.
  3. Add rasam powder, hing, salt, water and MW high for 4 minutes.
  4. Chop the coriander leaves and add to the rasam.
  5. Heat 1 tsp ghee add the mustard seeds and red chili, when the mustard crackles add to the rasam.

 

Rasam can be serves with rice, or in a glass. Sambar powder can be used if you don,t have a separate rasam powder.

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