Archive for the ‘Deepavali’ Category

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-13thDecember

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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Today is Dhanteras! Happy Dhanteras to all!!:) May The Goddess Shower Her choicest Blessing On all!!

A big THANKS to my visitors for leaving thanks message after successfully trying my recipes for the festival!:) Soon I will post the names of my non blogger fans who repeatedly visit my blog and leave their valuable comments!

A big HUGS and THANKYOU to my blogger friends who unfailingly leave their valuable comments!:)These comments are very encouraging and gives happiness beyond measure!:)

After Diwali I will post only three recipes per week. I am planning to visit all the blogs and try my favourite recipes!:)With out any further delay I will give you the recipe for my famous mixture!

My mothers mixture is very famous for the colour and taste! I learnt to prepare following smallest instructions from her. I have been preparing this mixture every deepavali since 25  years. Hope all my visitors find the method easy to follow! Fry the savouries following the sequence below for easy preparation and best results.

1 cup = 125ml. Total oil required for the quantities I have mentioned will be around 300 ml.
Mixture a Close up view

Omapudi Finished view

Omapodi (Sev)


  • Kadalai maavu (besan) – 1 cup
  • Rice flour – 1/4 cup
  • Ghee – 2 teaspoons
  • Salt – a pinch
  • Hing – a pinch
  • Oil for deep frying


  1. Heat oil in a kadai on a medium flame. Mix the ingredients for sev with a little water to form a smooth batter. The consistency should be between idli batter and chapathi dough.
  2. Fill the sev press with batter and press into hot oil. Reduce the flame to low. Cook both sides till the sound subsides. Drain well and repeat the procedure with the remaining batter.
  3. Keep the flame high while pressing the sev and reduce the flame to medium or low while cooking. This will ensure a golden colour to your mixture.

Ribbon Pakoda


  • Kadalai maavu (besan) – 3/4 cup
  • Rice flour – 1/2 cup
  • Ghee – 2 teaspoons
  • Salt – a pinch
  • Hing – a pinch
  • Oil for deep frying


  1. Mix the ingredients for the ribbon pakoda with little water and make the batter while the last omapodi is being fried.
  2. Fill the ribbon pakoda press with the batter and prepare the pakodas following same procedure like omapodi.
  3. Drain well and break into small pieces. Mix with the omapodi.

Finger Chips in turmuric water

Finger Chips being  Dried

Fried Potato Finger Chips

Aloo chips(sticks)


  • Potato – 2 medium sized
  • Use the same oil to fry.


  1. Wash peel and cut the potato into thin fingers as shown in the picture.
  2. Keep in water with a pinch of turmeric for 5 minutes. Drain and spread on a dry cotton towel.
  3. Fry in hot oil stirring continously. Keep the flame between medium to low so that the chips does’nt become dark.
  4. Drain and remove from oil when the sound subsides.

Maida diamonds


  1. Maida – 3/4 cup
  2. Ghee – 2 teaspoons
  3. Salt – a pinch
  4. Continue frying in the same oil.


  1. Mix maida, ghee and salt with little water to make a thick dough.
  2. Roll into thin rounds and cut into diamonds with a zigzag cutter.
  3. Fry in hot oil till done. Drain and remove from oil.

Roasted Cashew and Maida Biscuits

Cashew nuts- 1 cup

Fry the cashew nuts in a steel strainer with handle as shown in picture or rub with little ghee and MW high for 2 minutes stirring in between.

Groundnut being Fried

Groundnuts – 1 cup

Fry the ground nuts in a steel strainer with handle as shown in picture or rub with little ghee and MW high for 3 minutes stirring in between.

Curry leaves- 2 twigs

Wash and wipe the curry leaves. Fry in oil using a steel strainer with handle.



  • Kadalai maavu (besan) – 3/4 cup
  • Rice flour – 1/4 cup
  • Salt – a pinch
  • Hing – a pinch
  • Fry using same oil


  1. Make bhoondis following the method shown in bhoondi laddoo.

Aval (Poha)- 1 cup

Fry the aval last using the steel strainer with handle on high flame so that the aval puffs immediately. Fry 2 tablespoons at a time.

How to proceed

Mix all the above savouries on a large butter paper. Add 1 teaspoon salt, 1 teaspoon pepper powder or chilli powder.

Mixture Stored in a Container

Savouries mixture, dry fruit mixture and the following sweets are our entries for Vee’s JFI festive Series

  1. Icecream cake
  2. Bhoondi laddoo
  3. Godhumai halwa
  4. Mysoor pak
  5. Poori laddoo
  6. Antu unde (Dry friut laddoo)
  7. Paal cake
  8. Theratti paal
  9. Milk Chocolate
  10. Damroot


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I have never celebrated a deepavali with out this sweet! It takes less time to make more number of cakes and so it is easy for distributing among your friends! Just melts in your mouth like icecream! It took around 50 minutes for me to organize the things and finish the preparation. I got about 75 pieces measuring 1 and 1/2 inch squares. After preparing we must leave it to cool for 1 hour before cutting into cakes.


  • Kadalai maavu, besan or gram flour – 3 cups
  • Khoa – 1 cup
  • Sugar – 5 cups
  • Ghee – 2 cups
  • Cardamom – 6 nos or almond essence- 1 teaspoon


  1. In a pan heat ghee and fry the besan on a medium flame till you get a nice aroma.
  2. In another heavy bottomed pan mix sugar with 2 cups water and heat on a medium flame.
  3. When the syrup forms one thread consistency, add grated khoa and the besan, ghee mixture and cook on a medium flame stirring continously.
  4. Add the cardamom powder or essence. Keep cooking till there are bubbles all over and the mixture starts leaving the sides.
  5. Grease a stainless steel or glass plate with ghee. To test if the cake is ready you can pour a small amount on the plate and check.
  6. Pour the cake in the greased plate when it is ready. Allow to cool. The ghee and khoa will take time to cool and solidify.
  7. Cut into squares with a sharp knife. If the cake is not done you can cook again on a low flame for a few more minutes.

Just follow the steps shown in the picture and you will make a superb cake!:)

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  • Nuts of choice – 300 gms (I used Cashew, Almonds and Walnuts)
  • Dry Fruits of choice -200 gms (I used Raisins and Kishmish)
  • Potato fingers – 100 gms
  • Salt – 1tsp
  • Chilli Powder/Cayenne Powder – 1tsp
  • Ghee or Clarified Butter – 1 tbsp


  1. Remove stem from dry fruits like Raisins and Kishmish. Toast separately (i.e. don’t toast raisins and kishmish together) on a stove top with some Ghee till they become crunchy. Drain well and transfer to a large mixing bowl.
  2. Toast Nuts separately in the microwave. Depending on the nuts and what variety you choose the time will vary. Almonds take more time than Cashews or Pistachios. Therefore nuts should always be toasted separately. Cashews, Almonds and so on should not be toasted together. Method for toasting: Coat nuts of one variety with a little ghee and spread on a flat microwaveable plate or container. Microwave on high for 1-2 minutes. Check after the first 45 seconds and stir. Thereafter stir after every 30 seconds and check for doneness. Keep for an additional 30 seconds if you feel the nuts need more toasting. Timings given are for toasting 100 gms of nuts in a 900 watt oven and are likely to vary.
  3. Transfer Nuts to the Mixing bowl. Add Potato fingers, salt and chilli powder and mix well.
  4. Store in an air tight container and munch on them 😀

This post is off to Vee for JFI-Festive Series. I am off on a vacation this week to Shimla. See you all next Monday. Happy Diwali!!

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Boondi Ladoo

My friend Raji and I have been making Boondhi laddoo for Diwali since 8 years. The first time we ended up making a whooping 450 laddoos because we didn’t know how many laddoos we will get for each cup of flour! But the laddoos tasted great and we could call ourself experts from then on! 🙂 I usually make these a day prior to diwali. This time I decided to make a small quantity for posting in the blog. Making small quantities is challenging too! Before you realise the syrup is ready! Menu Today is very right when she says method and measures must be right! Any sweet comes out well when you follow the correct method and measurements! 🙂 You will get around 25 laddoos for 250 grams of flour.


The teeny weeny laddoo in the middle is for all the fabulous kiddos we meet online like Anjana and (Sri) to the power 2 (Srivalli’s kiddos), Red chillies bundle of naughtiness, Medha (Manisha’s daughter), Kavin (Kribha’s son), Nirmala’s son Siva and her toddler, Laavanya’s baby, Hema’s lucky baby who gets a barn and a cake that looks like this and more that I might have missed.


  • Kadalai maavu, besan or gram flour – 1 cup
  • Rice flour – 1 table spoon
  • Sugar – 1 and 1/2 cup
  • Water for syrup – 1/2 cup
  • Cardamom – 4 nos
  • Lavang (Krambu) – 8nos
  • Cashew – 10 nos
  • Dry grapes – 10 nos
  • Ghee 2 teaspoons
  • Oil for deep frying – 250 ml
  • Saffron colour – 1 pinch


  1. Mix the water and sugar in a heavy bottomed pan and heat on a medium flame.
  2. The syrup should be of one thread consistency. The syrup will be ready when all the sugar melts. Add the cardamom powder and 1/2 pinch saffron powder to the syrup and mix well.
  3. Mix the flours and divide into 2 portions. Mix one portion with a little water to form a batter slightly thicker than dosa batter.
  4. Heat oil in a pan on a high flame.To test the temperature of oil just drop a pinch of batter. If it rises immediately the oil is ready for making the bhoondis.
  5. Hold the bhoondi karandi (perforated ladle) above the oil as shown in picture. Pour a ladle full of batter and spread as you would spread dosa. Immediately reduce the flame to low.
  6. Fry well till the sound stops. Drain and add to the syrup immediately. Rise the flame to high again before you fry the next batch.
  7. Make boondhis with rest of the batter. Keep mixing the syrup with boondhi. Mix rest of the flour with water and make the boondhis.
  8. Fry cashew nuts, dry grapes and lavang in ghee and add to the boondhis. Mix well and leave to cool for 10 minutes.
  9. Now you can start making balls out of the soaked boondhis. Towards end if you find it difficult, just heat on a low flame for 2 minutes stirring well.
  10. Store in airtight container. Will taste good after a few hours as the boodhis soak well.

Laddoos are famous for getting spoilt soon. You can keep your laddoos for 10 days if you follow these tips.

  1. Use good quality sugar for all sweets.
  2. Fry the boondhis in low flame till the sound subsides.
  3. Use boiled or drinking water for the syrup and batter as it will reduce degradation due to oxidation.
  4. Store in dry airtight containers. Your hands should be clean and dry while serving the laddoos.
  5. Never use water if you are not able to get the balls. Mild heating will help you make the balls towards end.

So many of my visitors requested for this recipe. I hope all of you make great laddoos this Deepavali.



Arusuvai Friendship Chain

After seeing many many posts on the Amish Friendship bread starter we have been inspired to start a friendship chain from here in India. For starters we’d like to focus locally – chain that spreads across foodies living here in India. Thanks Bhags and Bharathy for helping us come up with this.

Arusuvai Friendship Chain is about sending along a surprise ingredient as a gift to your friends for them to prepare something tasty with it, share the recipe, and pass on other surprise ingredients to more people. Arusuvai means six tastes (aru=six, suvai=taste) in Tamizh and is used to refer for Tasty preparation with six tastes – inippu/ thithippu (sweet), orappu/ karam (hot), kassappu (bitter) , pulippu (sour), uppu(salt), tuvarpu (tastes that one gets in raw leaves).
The chain will start with me passing on a “surprise” to Bharathy and Renuka, who will continue the chain. In other words, you need to wait for your turn to get a “surprise ingredient” to be a part of it. So the buck starts here 😀 and stops nowhere.

Arusuvai Logo – Transparent Background

Arusuvai Logo – white background

When you receive a package with a “surprise ingredient” as a part of Arusuvai here are the basic rules you need to follow:

  1. Prepare something tasty with it and post recipe with a picture if you are a blogger with the logo, a link to person who passed it to you and to this post if you like for reference.
  2. If you don’t blog, do share the recipe with the friend who gave it to you or post it as a guest post on someone you know who blogs.
  3. Pass on a “surprise ingredient” to two or more friends, one of whom must preferably blog. We all want to have some fun together right? 😀

Since this is starting here in India we request all people in India who blog or have blogged or those who’d like to be a part of this chain to show themselves up 😀 – we’ll ensure you get to be part of the fun.

Wait for Bharathy and Renuka to post and pass on.

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Preparing Godumai (Wheat) halwa on Deepavali is almost like a custom in many Iyengar households in SouthIndia. My mother (Lakshmi’s Paatti) used to prepare this every year. Although so common in Tamizh Nadu, I am preparing this Halwa for the first time. For my children halwa has always meant Badam halwa or Carrot halwa or Dumroot! They never attempted to taste Godumai halwa even when we visited my parents during Deepavali! I decided to prepare this as an entry to RCI Tamizh Festivals hosted by Viji of Vcuisine. The halwa was exactly the way my mother’s would taste and I am extremely happy that this traditional sweet will reach thousands of food lovers through my blog! 🙂 My son loved it and now it has become one of his favourites! 🙂



  • Whole wheat (wheat grains) – 1 cup
  • Sugar – 1 and 1/2 cups (You can increase to suit your taste)
  • Cardamom – 4 nos
  • Ghee – 4 tablespoons (You can increase if you like)
  • Saffron colour – 1 pinch

For garnishing – 1/2 cup chopped dry fruits like cashew, badam and pista lightly fried in 2 teaspoon ghee

  1. Wash and soak the wheat for 12 hours.
  2. Grind in a mixie adding 1 cup water. Strain through a seive to get a thick milk. Grind again adding 1 more cup of water and strain again. You will be left out with only the husk in the seive. Add enough water to squeeze out all the milk.
  3. Pour the milk in to a thick bottomed pan, add sugar and cook on a low flame. Keep stirring continously.
  4. Add the ghee when the halwa starts thickenng. Add the cardamom powder and the saffron colour. Mix well.
  5. Cook till you can roll the halwa into a ball with your fingers.
  6. Add chopped dryfruits sauted in ghee. Spread on a greased plate. allow to cool and cut into desired shape.

TipsIf you want a thick halwa like what we get in sweet shops, add 2 cups sugar in place of 1 and 1/2 cups.

You can add 2 cups chopped dry fruits to get the dryfruit halwa we get in sweet shops.

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