Wednesday, August 31, 2011
Ganesha Chaturthi 2011 recipes
Vella Kuzhakattai
For Kozhukattai Outer Dough:
1 cup of raw rice.
A pinch of salt.
Coconut oil.
Water as required.
Soak the raw rice for 2-3 hours and grind in the mixer or grinder to a smooth batter. It does not matter how much water you use as it gets cooked in it finally.
Pour the batter in to a kadai. Make sure that there are no clots and add 1/2 -3/4 spoon of salt and a spoon of coconut oil.
Switch on the stove setting it on medium low and keep stirring to avoid clots.
After a few minutes, you will find that the water content is rapidly used up to cook the rice batter, and it slowly thickens.
After a few more minutes, it will thicken and be cooked. The signs for that is you will find that when you stir, it comes together as a ball.
Also the whiteness of the raw rice will give way to a very slightly off white cooked rice ball.
Immediately transfer to a bowl and add a spoon of coconut oil.
With your hands, knead the ball inside the bowl by smoothing it and bring it together. This step is very integral as this is what binds the dough and takes away the stickiness.
At this point, the dough should be well cooked and seamlessly shape in to a ball.
Set aside in the bowl and cover with a lid.
For Filling:-
1 cup of fresh grated coconut.
1/2 – 3/4 cup of grated jaggery(Depending on brand, degree of sweetness etc)
1 tsp of powdered cardamom.
2-3 tbsp of water.
Always prepare the poornams or filling ahead as the outer dough has to be made last just before consolidating the Kozhukattais.
In a kadai add the jaggery and very little water about 2 Tbsp and 1 tbsp milk and allow to melt.
When the jaggery is well melted add the fresh grated coconut and mix well.
Also put in the powdered cardamom and stir in well until the mixture leaves the sides.
Cool the poornam filling.
Keep the Kozhukattai outer dough prepared and ready as per instructions here . Keep it covered under a moist cloth and over that a lid to preserve the moisture and the warmth.
Create an assembly line with the Poornam balls, outer dough, greased idli plates and a small cup having 2-3 spoons of coconut oil.
Grease your palms with coconut oil and then take a ball of the outer dough and smoothen it between your palms.
Make a little depression with your thumb and make it in to the shape of a diya with smooth sides.
Fill the depression with the coconut jaggery poornam and close the edges and seal it with your fingers.
Continue until you finish the poornam filling.
Arrange all the prepared modhakams for steaming on the greased idli plate.
Steam it in the pressure cooker for 10 – 12 minutes just as you would do with idlis.
Remove from steam, transfer to a casserole or container and enjoy after offering it to Lord Ganesha.
Wishing all my readers a very Happy Vinayaka Chathurthi.
Uppu or Kara Kuzhakattai
Kuzhakattai's outer dough is as same as above.
For filling:
1/2 cup Bengal Gram .
1/4 cup Urad Dhal
3- 4 Green Chillies.
Hing
Salt
PREPARATION:
Soak the Bengal Gram and Urad Dhal for about 3 hours just as you would for Paruppu Usili.
I have used the proportion of 1/2 cup of bengal gram to 1/4 cup of urad dhal. If you want more numbers, of Urad Dhal balls, you can extrapolate it to 3/4 cup of bengal gram to 1/2 cup of urad dhal.
Grind the bengal gram and urad dhal in the mixer with salt, green chillies and curry leaves with as little water as possible. The water added is important as this affects the final consistency of the urad dhal crumble.
It should not be ground too smooth but a little short of that, a little coarse. Add hing and a spoon of oil and mix it in well.
Place a seasoning kadai on the stove, add oil and mustard, When the mustard splutters, add it to the ground paste.
Grease 1 or 2 idli plates and fill the firm ground paste in the idli plates. Steam in the pressure cooker for 12 – 15 minutes. Switch off gas and remove the plates and allow to cool.
Transfer the cooked dhal idlis to a plate and pour 1 spoon of coconut/gingely/canola oil on them and slowly crumble them with your oiled fingers.
Try to do this when its still warm.
Now with the help of a oil greased hands again, press the crumbles in to 1 inch balls. Keep covered in a container to retain the moisture.
Follow the usual procedure of making little cups with the Outer Dough.
Place a urad ball in to the little modhak cups.
Keep your hands oiled when you are working with the Outer Dough.
Place the prepared modhaks in greased idli plates and steam in the pressure cooker for 12 minutes.
Switch off stove, and after a few minutes transfer to a casserole.
Offer Uppu Kozhukattais Neivedhyam to the Lord.
Ellu Kuzhakattai
Sesame white and black – 1 table spoon each
Jaggery chopped – 2 table spoon
Cardamom – 2 no
In a dry pan roast sesame, cardamom; roast it till sesame splutters and nice aroma rises.
Cool it and powder it in a grinder coarsely.
Add jaggery and run the mixer once or twice for few seconds; now filling is ready.
Sweet pongal
2 litres Milk
» 1 1/2 cups Newly harvested Rice
» 1/4 cup Moong Dal
» 15 no. Cashewnuts
» 10 no. Almonds
» 30 no. Kishmis
» 1/4 level teaspoon Nutrieg Powder
» 1 1/2 cup Jaggery (grated)
» 1/4 teaspoon Saffron (crushed)
» 1 teaspoon Cardamom powder
» 2 tablespoons ghee
Chop almonds and cashewnuts.
Heat milk in a large pan and
When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add jaggery and ghee.
Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron,and cardamom powders.
Now, add the raisins and cashews.
7. Bring to one or two good boils.
VEN PONGAL
Rice 1 Cup
Moong Dal 1/4 Cup
Black Peppers to taste(coarse powder)
Cumin seeds 1 Tbsp(coarse powder)
asafoetida 1 Tsp
Cashew for garnishing
Ghee 2 Tbsp
Water 6 Cups
Salt to taste
Wash rice and dal together and drain nicely.
In the Rice cooker heat 1 tbsp ghee.
Add rice and dal. Fry till the ghee coats the mixture.
Add the rest of the ingredients, except Cashews.
Add water. Cover and cook.
Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
When rice gets fully mashed garnish with cashews.
KOSAMBARI
Moong Dhall - 1 cup
Cucumber - 1/4
Lime Juice - little
Salt - little
Mustard seeds - little
Hing powder - little
Curry leaves - 1 sting
Corriander leaves - little
Oil - 1 tsp.
Soak Moong dhal for one hour
chop cucumber finely and keep it aside.
In a kadai add oil and temper it with mustard seeds + curry leaves + hing
then add soaked moong dhal + salt + grated cucumber + lime juice and mix well
then switch off the gas and garnish with corriander leaves.
ARAICHI VITTA(grinded)SAMBHAR
TurDhal - 1 1/2 cup
ladies finger - 7-8
Tamarind- a Small lemon size(soaked and water removed)
Hing - a pinch
Salt to Taste
Fry and Grind:-
Oil - 2 Tsp
Dry red Chillies - 10 (according to your taste)
Coriander Seeds - 2 Tbsp
Channa dhal(kadala parupu) - 1 Tbsp
Coconut grated - 4Tbsp
Curry leaves- a few
For Seasoning:
Mustard Seeds - 1/2 tsp
Oil - 1 Tbsp
Asafoetida - a pinch
1) Heat oil in a kadai and fry the following in the order as methi first then Jeera, channa dal, dhania, red chillies,Poppy Seed and Curry leaves. Fry these ingrediants till they turn golden brown.Allow this mixture to cool and grind it to a smooth paste along with the coconut.
2) Boil the vegetable and keep it aside.
3) Heat oil in a kadai. Add the mustard seeds and allow it to splutter.
4) Add the mashed dal along with little water, boiled vegetables and mix well.
5) Now add the ground paste, turmeric, salt, hing and tamarind water and allow it to cook.
RASAM
toor dhal - 1/4 cup
tomato - 1 (mash them to get like tomato juice)
rasam powder(dry grind toordal(1cup),peppercorns,cumin seeds,fenugreek seeds and red chillies and can preserve it in bottles upto 15 days)- 2 tbsp
ghee/oil -1 tsp
mustard seeds - 1/2 tsp
asafoetida - a pinch
tamarind - 1 small lemon sized
curry leaves and corainder leaves chopped - few
pressure cook dhal and mash them well.
In a bowl, add the dhal, dhal water,tomato juice,tamarind water,salt to taste,
rasam powder and mix them well.
then boil it for sometime.
and heat ghee in a small pan, add mustard seeds and asafoetida and chopped curry leaves and corainder leaves chopped and add it to the boiling rasam mixture.
Paruppu Vadai
2 cups bengal gram/chana dal
1/2 cup chopped onions
3 green chillis
1tbsp of chopped ginger
curry leaves
salt
oil for frying
Soak chana dal in warm water for half an hour and then grind it without adding water such that it should not become a paste. Dal should be semi ground then add the rest of the ingredients just to fold them in with the dal. Don't grind them for long. May be only for a second or two. Deep fry them in oil after making small patties.
For Kozhukattai Outer Dough:
1 cup of raw rice.
A pinch of salt.
Coconut oil.
Water as required.
Soak the raw rice for 2-3 hours and grind in the mixer or grinder to a smooth batter. It does not matter how much water you use as it gets cooked in it finally.
Pour the batter in to a kadai. Make sure that there are no clots and add 1/2 -3/4 spoon of salt and a spoon of coconut oil.
Switch on the stove setting it on medium low and keep stirring to avoid clots.
After a few minutes, you will find that the water content is rapidly used up to cook the rice batter, and it slowly thickens.
After a few more minutes, it will thicken and be cooked. The signs for that is you will find that when you stir, it comes together as a ball.
Also the whiteness of the raw rice will give way to a very slightly off white cooked rice ball.
Immediately transfer to a bowl and add a spoon of coconut oil.
With your hands, knead the ball inside the bowl by smoothing it and bring it together. This step is very integral as this is what binds the dough and takes away the stickiness.
At this point, the dough should be well cooked and seamlessly shape in to a ball.
Set aside in the bowl and cover with a lid.
For Filling:-
1 cup of fresh grated coconut.
1/2 – 3/4 cup of grated jaggery(Depending on brand, degree of sweetness etc)
1 tsp of powdered cardamom.
2-3 tbsp of water.
Always prepare the poornams or filling ahead as the outer dough has to be made last just before consolidating the Kozhukattais.
In a kadai add the jaggery and very little water about 2 Tbsp and 1 tbsp milk and allow to melt.
When the jaggery is well melted add the fresh grated coconut and mix well.
Also put in the powdered cardamom and stir in well until the mixture leaves the sides.
Cool the poornam filling.
Keep the Kozhukattai outer dough prepared and ready as per instructions here . Keep it covered under a moist cloth and over that a lid to preserve the moisture and the warmth.
Create an assembly line with the Poornam balls, outer dough, greased idli plates and a small cup having 2-3 spoons of coconut oil.
Grease your palms with coconut oil and then take a ball of the outer dough and smoothen it between your palms.
Make a little depression with your thumb and make it in to the shape of a diya with smooth sides.
Fill the depression with the coconut jaggery poornam and close the edges and seal it with your fingers.
Continue until you finish the poornam filling.
Arrange all the prepared modhakams for steaming on the greased idli plate.
Steam it in the pressure cooker for 10 – 12 minutes just as you would do with idlis.
Remove from steam, transfer to a casserole or container and enjoy after offering it to Lord Ganesha.
Wishing all my readers a very Happy Vinayaka Chathurthi.
Uppu or Kara Kuzhakattai
Kuzhakattai's outer dough is as same as above.
For filling:
1/2 cup Bengal Gram .
1/4 cup Urad Dhal
3- 4 Green Chillies.
Hing
Salt
PREPARATION:
Soak the Bengal Gram and Urad Dhal for about 3 hours just as you would for Paruppu Usili.
I have used the proportion of 1/2 cup of bengal gram to 1/4 cup of urad dhal. If you want more numbers, of Urad Dhal balls, you can extrapolate it to 3/4 cup of bengal gram to 1/2 cup of urad dhal.
Grind the bengal gram and urad dhal in the mixer with salt, green chillies and curry leaves with as little water as possible. The water added is important as this affects the final consistency of the urad dhal crumble.
It should not be ground too smooth but a little short of that, a little coarse. Add hing and a spoon of oil and mix it in well.
Place a seasoning kadai on the stove, add oil and mustard, When the mustard splutters, add it to the ground paste.
Grease 1 or 2 idli plates and fill the firm ground paste in the idli plates. Steam in the pressure cooker for 12 – 15 minutes. Switch off gas and remove the plates and allow to cool.
Transfer the cooked dhal idlis to a plate and pour 1 spoon of coconut/gingely/canola oil on them and slowly crumble them with your oiled fingers.
Try to do this when its still warm.
Now with the help of a oil greased hands again, press the crumbles in to 1 inch balls. Keep covered in a container to retain the moisture.
Follow the usual procedure of making little cups with the Outer Dough.
Place a urad ball in to the little modhak cups.
Keep your hands oiled when you are working with the Outer Dough.
Place the prepared modhaks in greased idli plates and steam in the pressure cooker for 12 minutes.
Switch off stove, and after a few minutes transfer to a casserole.
Offer Uppu Kozhukattais Neivedhyam to the Lord.
Ellu Kuzhakattai
Sesame white and black – 1 table spoon each
Jaggery chopped – 2 table spoon
Cardamom – 2 no
In a dry pan roast sesame, cardamom; roast it till sesame splutters and nice aroma rises.
Cool it and powder it in a grinder coarsely.
Add jaggery and run the mixer once or twice for few seconds; now filling is ready.
Sweet pongal
2 litres Milk
» 1 1/2 cups Newly harvested Rice
» 1/4 cup Moong Dal
» 15 no. Cashewnuts
» 10 no. Almonds
» 30 no. Kishmis
» 1/4 level teaspoon Nutrieg Powder
» 1 1/2 cup Jaggery (grated)
» 1/4 teaspoon Saffron (crushed)
» 1 teaspoon Cardamom powder
» 2 tablespoons ghee
Chop almonds and cashewnuts.
Heat milk in a large pan and
When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add jaggery and ghee.
Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron,and cardamom powders.
Now, add the raisins and cashews.
7. Bring to one or two good boils.
VEN PONGAL
Rice 1 Cup
Moong Dal 1/4 Cup
Black Peppers to taste(coarse powder)
Cumin seeds 1 Tbsp(coarse powder)
asafoetida 1 Tsp
Cashew for garnishing
Ghee 2 Tbsp
Water 6 Cups
Salt to taste
Wash rice and dal together and drain nicely.
In the Rice cooker heat 1 tbsp ghee.
Add rice and dal. Fry till the ghee coats the mixture.
Add the rest of the ingredients, except Cashews.
Add water. Cover and cook.
Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
When rice gets fully mashed garnish with cashews.
KOSAMBARI
Moong Dhall - 1 cup
Cucumber - 1/4
Lime Juice - little
Salt - little
Mustard seeds - little
Hing powder - little
Curry leaves - 1 sting
Corriander leaves - little
Oil - 1 tsp.
Soak Moong dhal for one hour
chop cucumber finely and keep it aside.
In a kadai add oil and temper it with mustard seeds + curry leaves + hing
then add soaked moong dhal + salt + grated cucumber + lime juice and mix well
then switch off the gas and garnish with corriander leaves.
ARAICHI VITTA(grinded)SAMBHAR
TurDhal - 1 1/2 cup
ladies finger - 7-8
Tamarind- a Small lemon size(soaked and water removed)
Hing - a pinch
Salt to Taste
Fry and Grind:-
Oil - 2 Tsp
Dry red Chillies - 10 (according to your taste)
Coriander Seeds - 2 Tbsp
Channa dhal(kadala parupu) - 1 Tbsp
Coconut grated - 4Tbsp
Curry leaves- a few
For Seasoning:
Mustard Seeds - 1/2 tsp
Oil - 1 Tbsp
Asafoetida - a pinch
1) Heat oil in a kadai and fry the following in the order as methi first then Jeera, channa dal, dhania, red chillies,Poppy Seed and Curry leaves. Fry these ingrediants till they turn golden brown.Allow this mixture to cool and grind it to a smooth paste along with the coconut.
2) Boil the vegetable and keep it aside.
3) Heat oil in a kadai. Add the mustard seeds and allow it to splutter.
4) Add the mashed dal along with little water, boiled vegetables and mix well.
5) Now add the ground paste, turmeric, salt, hing and tamarind water and allow it to cook.
RASAM
toor dhal - 1/4 cup
tomato - 1 (mash them to get like tomato juice)
rasam powder(dry grind toordal(1cup),peppercorns,cumin seeds,fenugreek seeds and red chillies and can preserve it in bottles upto 15 days)- 2 tbsp
ghee/oil -1 tsp
mustard seeds - 1/2 tsp
asafoetida - a pinch
tamarind - 1 small lemon sized
curry leaves and corainder leaves chopped - few
pressure cook dhal and mash them well.
In a bowl, add the dhal, dhal water,tomato juice,tamarind water,salt to taste,
rasam powder and mix them well.
then boil it for sometime.
and heat ghee in a small pan, add mustard seeds and asafoetida and chopped curry leaves and corainder leaves chopped and add it to the boiling rasam mixture.
Paruppu Vadai
2 cups bengal gram/chana dal
1/2 cup chopped onions
3 green chillis
1tbsp of chopped ginger
curry leaves
salt
oil for frying
Soak chana dal in warm water for half an hour and then grind it without adding water such that it should not become a paste. Dal should be semi ground then add the rest of the ingredients just to fold them in with the dal. Don't grind them for long. May be only for a second or two. Deep fry them in oil after making small patties.
Ganesha Chaturthi 2011
Ganesh Chaturthi, or Vinayaka Chaturti, is the birthday of Lord Ganesha, the God of wisdom, prosperity and auspiciousness. Ganesh Chaturthi 2011 date is September 1, Thursday. Ganesha is today worshipped around the world and the Elephant-faced Hindu god is one of the most popular deities associated with Hinduism.
The Ganapati Festival ends with the immersion (Visarjan) of the idol on Ananta Chaturdasi day.
Ganesha is the remover of obstacle - Vighneshwara or Vignaraja – and is always invoked when Hindus are beginning a new enterprise. It is believed that Goddess Parvati created Ganesha out of clay and breathed life into him. Letting him stand guard at the door, Goddess Parvati went to have her bath. When her husband, Lord Shiva returned, the child who had never seen him stopped him. Ganesha did not allow Shiva to enter and finally an enraged Shiva severed the head of the child. Goddess Parvati returned to find her son dead and was distraught and asked Shiva to revive him. Shiva cut off the head of an elephant and fixed it on the body of Ganesha and giving birth to elephant-headed Ganesha.
In Andhra Pradesh and Maharashtra, Ganesh Chaturthi is celebrated for 10 days. In other parts of India, it is celebrated for one day on the Ganesh Chaturthi day. On the day special prayers are performed in all Hindu homes and hymns and songs are sung in praise of Lord Ganesha.
Thousands of Ganesh statues are installed in various public places in India and in Hindu Temples around the world. Millions of small Ganesh idols are installed in Hindu homes in India, especially in Maharashtra, Goa and Andhra Pradesh. After the festival these statues are immersed in the sea (Ganesh Visarjan ceremony).
Thursday, August 11, 2011
Traditional Recipes for the Varalakshmi Festival
1.Channa Dhal Payasam
2.Kozhakattai
3.Idli
4.Urad dhal Vadai(Vada)
5.Sambhar
6.Rasam
7.Thayir(curd) pachadi
8.1 curry
9.Sweet pongal
10.Venpongal
11.Cucumber Kosambari
12.Kootu
The above are the traditional recipes to be done and followed during this fest. But most of the people change it or decrease the number of items as per their convenience.
Traditional Channa Dhal Payasam
Channa dhal or bengal gram dhal - 1 cup
Powdered elaichi - few
Milk - 2 cups
Soak the dhal for atleast an hour and pressure cook it(2 whistles).
the dhal should be soft but dont mash the dhal to make it mushy. the dhals should be seperate.
dissolve the jaggery in little water,strain it and keep aside.
Boil milk until it thickens.
then add the dhal slowly and then add the jaggery and elaichi powder.
keep stirring until all are mixed well.
heat ghee in a pan, fry cashews and raisins and add it to the payasam(kheer).
Kozhakattai
Rice-1 cup
Coconut grated -2cups
Jaggery- slightly less than ½ cup
Milk- ½ cup
Ghee- 1tsp
Cardomom powder- ½ tsp
Salt – a pinch
Oil- 4 tsp
Wash rice and soak it for atleast 1 hour. then grind it into batter like dosa batter consistency.
Mix ½ cup of milk , 1 ½ cups of water to the rice flour, ghee and a pinch of salt together. Heat the batter in a pan (preferably non stick) and keep stirring without any lumps, till it forms a dough consistency.
When it is cooled add 4 tsp oil to that and knead it into a soft dough.Make small balls out of this.
Now for the filling mix the jaggery, coconut and cardomom powder in a pan and heat it. After 6 to 8 minutes if u take some in ur hands u will be able to roll out balls. Remove from heat now and when cooled make small balls(smaller than the rice flour balls).
Kozhukattais can be made in two ways.
a) For ball shaped: press the rice flour ball in the middle and make a cup . keep the coconut ball inside this and close it.
b) For flat shaped: Place a plastic sheet on top and bottom of the riceflour ball and press with a small plate or bowl(round and flat). Place the filling and close it. Seal the edges and mark lines with a fork.
Steam the kozhukattais in pressure cooker using idli plates.
IDLY
Urad dal - 1 cup
1 teaspoon Fenugreek seeds
3 cups Food World White Idli Rice
1 cup raw Rice
3 teaspoons White flaked rice (Poha)
Salt
In the morning, wash the urad dal, add fenugreek seeds and soak in water.
Mix the idli rice and rice. Wash and soak in water. Wash the aval(poha) several times and add it to the soaked rice.
After 3 hours, using the same water, grind the Urad Dal in a Grinder. You can add water while its grinding, see to it that it doesn’t get too watery. Grind until you see some small bubbles. The tip is, when you think its done, grind for 10 more minutes. Take the ground urad Dal and transfer it to a large bowl.
Grind the rice using less water. Let it grind until it is well ground and you don’t feel any coarse rice when you touch the Batter. The tip is, when you think its done, grind for 5 more minutes. (The ground batter should not be too thin or too thick)
Now, pour the Rice Batter on Urad Batter. Add required amount of Salt and Mix well using your hands. Mix really well until everything blends well. Pour it in large containers. Fill only half the containers.Keep it in the oven overnight for fermentation. The next morning the batter is ready for making SOFT IDLIs.
To Store, Refrigerate the Batter.
URAD DHAL VADAI
Urad Dal/ - 2 cups
Green Chillies - 2
Cumin Seeds - 1 tsp
Pepper Corns - 1 tbsp
Salt to taste
Oil for deep fry
Soak urad dal for 2 to 3 hrs and drain the water completely.
Grind the batter to a smooth paste,, don't add water while grinding.
Then add green chillies, curry leaves, salt, cumin seeds, peppercorns to it an mix well.
Dip your hands in water and take a small ball sized batter and keep it on the palm and pat it to form a circle.
Make a hole in the center of the patted batter.
Fry the patted batter in oil till golden brown on both sides.
Now the vadas are ready to serve, serve hot with coconut chutney.
Tips: After soaking, drain the water and keep in the refrigerator for 1 hour and then grind it, so that u will get the round shape.
Vendakkai(ladies finger) ARAICHI VITTA(grinded)SAMBHAR
TurDhal - 1 1/2 cup
ladies finger - 7-8
Tamarind- a Small lemon size(soaked and water removed)
Hing - a pinch
Salt to Taste
Fry and Grind:-
Oil - 2 Tsp
Dry red Chillies - 10 (according to your taste)
Coriander Seeds - 2 Tbsp
Channa dhal(kadala parupu) - 1 Tbsp
Coconut grated - 4Tbsp
Curry leaves- a few
For Seasoning:
Mustard Seeds - 1/2 tsp
Oil - 1 Tbsp
Asafoetida - a pinch
1) Heat oil in a kadai and fry the following in the order as methi first then Jeera, channa dal, dhania, red chillies,Poppy Seed and Curry leaves. Fry these ingrediants till they turn golden brown.Allow this mixture to cool and grind it to a smooth paste along with the coconut.
2) Boil the vegetable and keep it aside.
3) Heat oil in a kadai. Add the mustard seeds and allow it to splutter.
4) Add the mashed dal along with little water, boiled vegetables and mix well.
5) Now add the ground paste, turmeric, salt, hing and tamarind water and allow it to cook.
RASAM
toor dhal - 1/4 cup
tomato - 1 (mash them to get like tomato juice)
rasam powder(dry grind toordal(1cup),peppercorns,cumin seeds,fenugreek seeds and red chillies and can preserve it in bottles upto 15 days)- 2 tbsp
ghee/oil -1 tsp
mustard seeds - 1/2 tsp
asafoetida - a pinch
tamarind - 1 small lemon sized
curry leaves and corainder leaves chopped - few
pressure cook dhal and mash them well.
In a bowl, add the dhal, dhal water,tomato juice,tamarind water,salt to taste,
rasam powder and mix them well.
then boil it for sometime.
and heat ghee in a small pan, add mustard seeds and asafoetida and chopped curry leaves and corainder leaves chopped and add it to the boiling rasam mixture.
KOSAMBARI
Moong Dhall - 1 cup
Cucumber - 1/4
Lime Juice - little
Salt - little
Mustard seeds - little
Hing powder - little
Curry leaves - 1 sting
Corriander leaves - little
Oil - 1 tsp.
Soak Moong dhal for one hour
chop cucumber finely and keep it aside.
In a kadai add oil and temper it with mustard seeds + curry leaves + hing
then add soaked moong dhal + salt + grated cucumber + lime juice and mix well
then switch off the gas and garnish with corriander leaves.
Beans Curry
Chop beans finely.
Cook it in water until soft.
heat oil in a pan, add mustard seeds, urad dal, bengal gram dhal and asafoetida and the cooked beans and grated coconut, salt and mix them well.
Thayir(curd) pachadi
Ingredients:
Curd 1/2 Cup
Salt To Taste
Cucumber 1/2
For Seasoning:
Oil 1 Teaspoon
Mustard Seeds 1/2 Teaspoon
CurryLeaves Few
For Grinding:
Grated Cocunut 3 Teaspoon
Green Chilli 1
Peel the cucumber skin,grate it and add it to a bowl along with the curd.
Grind the grated cocunut,salt and green chilli to nice paste by adding little water
Add this ground mixture to the curd kept in the bowl
Heat the oil in the pan, add mustard seeds once the oil is hot. When the mustard seeds starts to sputter add the curry leaves and fry it and take the seasoned ingredients out of the flame and add it to the curd mixture
The yummy Cucumber thayir pachidi is ready to serve
Sweet Pongal
2 litres Milk
» 1 1/2 cups Newly harvested Rice
» 1/4 cup Moong Dal
» 15 no. Cashewnuts
» 10 no. Almonds
» 30 no. Kishmis
» 1/4 level teaspoon Nutrieg Powder
» 1 1/2 cup Jaggery (grated)
» 1/4 teaspoon Saffron (crushed)
» 1 teaspoon Cardamom powder
» 2 tablespoons ghee
Chop almonds and cashewnuts.
Heat milk in a large pan and
When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add jaggery and ghee.
Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron,and cardamom powders.
Now, add the raisins and cashews.
7. Bring to one or two good boils.
VEN PONGAL
Rice 1 Cup
Moong Dal 1/4 Cup
Black Peppers to taste(coarse powder)
Cumin seeds 1 Tbsp(coarse powder)
asafoetida 1 Tsp
Cashew for garnishing
Ghee 2 Tbsp
Water 6 Cups
Salt to taste
Wash rice and dal together and drain nicely.
In the Rice cooker heat 1 tbsp ghee.
Add rice and dal. Fry till the ghee coats the mixture.
Add the rest of the ingredients, except Cashews.
Add water. Cover and cook.
Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
When rice gets fully mashed garnish with cashews.
Wednesday, August 10, 2011
Varalakshmi Vratham Festival
Yes the festival season starts from here :))))
starts from Varalakshmi Vratham that is tomorrow! :)
It is the pooja day for Goddess Lakshmi.
We offer 12 types of food for her.
We give devi some new ornaments if we have.
you can see the fotos of this festival tomorrow! ;-)
How to do the puja
Performing the Varalakshmi puja is said to be equivalent to worshipping all the different forms of Lakshmi.
During the day of the Vratham, make the house very clean and put rangoli on the floors, set up an area about 1 feet in width and height and one that place a plate spread the rice in it. On the rice, place a small Silver Vessel (or) any other good vessel. Decorate the vessel applying it with Sandalwood (Sandanam), Kumkum, Flowers and a Coconut smeared with Turmeric powder. Chant the Sri Lakshmi Prayer and finally dedicate sweets towards Sri Lakshmi. Before that, tie a small thread that is smeared with Turmeric with 9 knots in it and keep this towards the Kalasam (the vessel). After the offerings are made, tie the knotted thread around the neck.
After the puja is over, give the Turmeric and Kumkum to everyone and tie the thread around the right hand.
I humbly Offer this to the lotus feet of the Supreme Mother Goddess Raja Rajeshwari.
VaralakshmiViratham is Observed by most families in south India. Varam is boon. Varalakshmi is the goddess who bestows upon her bhakthas, health, wealth, prosperity, joy, peace, etc.(Ashta Aishwaryam).
On thursday, the kalasam is made and decorated as Amman. For the kalasam you can use a jar or sombhu made of silver, bronze or brass. Even mud pots were used for kalasam in olden days. Fill the pot with a little rice, toor dal, 4 betal leaves, 2 betal nuts, 2 turmeric pods, a 1 rupee coin, 1 lemon. place 5 different kinds of leaves or 5 mango leaves on the mouth of the pot and cover with a coconut that is smeared all over with turmeric powder(manja thengai).
I also read in Devi Bhagavatham another method to make the kalasam. You can fill the pot partially with holy water from any river and place some gold jewellary. cover the mouth of the pot with 5 mango leaves and a coconut smeared with turmeric.
If you have a ambhals Mugam(Face) you can attach it to the kalasam. you can also draw the face of Goddess on the kalasam.If you have a statue of the goddess You can decorate that for the puja. kalasam is further decorated with jewels and silk saree. All this is done in the puja room or a place at home where you want to do the puja. Manja pongal is prepared as prasadam on thursday. At the beginning of the puja Devi is invoked in the Kalasam (Aavahanam). From now we will refer to kalasam as Devi. The devi can be placed on a special platform(andapam) decorated with Vaazhai kannu or young plaintain trees and maavilai thooranam.
The method of making the kalasam varies, you can stick to the method passed on by your family. Devotion and faith are most important for the puja.
On friday, the day of varalakshmi puja, the front yard is cleaned and decorated with kolam(As we do everyday). Devi is carried from the front door to the puja room and placed in the Mandapam.
Now the Kalasa pujai, archanai, ashtothra pujai and charadu pujai are performed by a sasthrigal(purohit) or by yourself. If you live in a place where you cannot invite a purohit you can do the puja yourself. puja CDs are easily available. Neivedyam is performed.(offering).
The charadu(yellow thread) is worn in the wrist and the purohit is honoured with sambavanai (Vaayanam).*Thambhulam is distributed to ladies.
On saturday punar pujai is done for the Devi and the neivedyam offered is sundal. Thambulam is distributed to ladies. This culminates the puja.
On saturday night after Deeparaadanai the kalasam is kept in the rice pot for a day.
May the world be blessed by the Goddess Vara Maha Lakshmi!
starts from Varalakshmi Vratham that is tomorrow! :)
It is the pooja day for Goddess Lakshmi.
We offer 12 types of food for her.
We give devi some new ornaments if we have.
you can see the fotos of this festival tomorrow! ;-)
How to do the puja
Performing the Varalakshmi puja is said to be equivalent to worshipping all the different forms of Lakshmi.
During the day of the Vratham, make the house very clean and put rangoli on the floors, set up an area about 1 feet in width and height and one that place a plate spread the rice in it. On the rice, place a small Silver Vessel (or) any other good vessel. Decorate the vessel applying it with Sandalwood (Sandanam), Kumkum, Flowers and a Coconut smeared with Turmeric powder. Chant the Sri Lakshmi Prayer and finally dedicate sweets towards Sri Lakshmi. Before that, tie a small thread that is smeared with Turmeric with 9 knots in it and keep this towards the Kalasam (the vessel). After the offerings are made, tie the knotted thread around the neck.
After the puja is over, give the Turmeric and Kumkum to everyone and tie the thread around the right hand.
I humbly Offer this to the lotus feet of the Supreme Mother Goddess Raja Rajeshwari.
VaralakshmiViratham is Observed by most families in south India. Varam is boon. Varalakshmi is the goddess who bestows upon her bhakthas, health, wealth, prosperity, joy, peace, etc.(Ashta Aishwaryam).
On thursday, the kalasam is made and decorated as Amman. For the kalasam you can use a jar or sombhu made of silver, bronze or brass. Even mud pots were used for kalasam in olden days. Fill the pot with a little rice, toor dal, 4 betal leaves, 2 betal nuts, 2 turmeric pods, a 1 rupee coin, 1 lemon. place 5 different kinds of leaves or 5 mango leaves on the mouth of the pot and cover with a coconut that is smeared all over with turmeric powder(manja thengai).
I also read in Devi Bhagavatham another method to make the kalasam. You can fill the pot partially with holy water from any river and place some gold jewellary. cover the mouth of the pot with 5 mango leaves and a coconut smeared with turmeric.
If you have a ambhals Mugam(Face) you can attach it to the kalasam. you can also draw the face of Goddess on the kalasam.If you have a statue of the goddess You can decorate that for the puja. kalasam is further decorated with jewels and silk saree. All this is done in the puja room or a place at home where you want to do the puja. Manja pongal is prepared as prasadam on thursday. At the beginning of the puja Devi is invoked in the Kalasam (Aavahanam). From now we will refer to kalasam as Devi. The devi can be placed on a special platform(andapam) decorated with Vaazhai kannu or young plaintain trees and maavilai thooranam.
The method of making the kalasam varies, you can stick to the method passed on by your family. Devotion and faith are most important for the puja.
On friday, the day of varalakshmi puja, the front yard is cleaned and decorated with kolam(As we do everyday). Devi is carried from the front door to the puja room and placed in the Mandapam.
Now the Kalasa pujai, archanai, ashtothra pujai and charadu pujai are performed by a sasthrigal(purohit) or by yourself. If you live in a place where you cannot invite a purohit you can do the puja yourself. puja CDs are easily available. Neivedyam is performed.(offering).
The charadu(yellow thread) is worn in the wrist and the purohit is honoured with sambavanai (Vaayanam).*Thambhulam is distributed to ladies.
On saturday punar pujai is done for the Devi and the neivedyam offered is sundal. Thambulam is distributed to ladies. This culminates the puja.
On saturday night after Deeparaadanai the kalasam is kept in the rice pot for a day.
May the world be blessed by the Goddess Vara Maha Lakshmi!
Wednesday, June 1, 2011
Madras Kaapi
Madras Filter Coffee or kaapi is a sweet milky coffee made from dark roasted coffee beans (70%-80%) and chicory (20%-30%), especially popular in the southern states of Karnataka and Tamil Nadu.
You'll need a traditional percolator which is made of 4 parts.
1. The lid that comes on top of the percolator.
2. The percolator, you can also see the base is punched with holes
3. Strainer, although this looks like an umbrella it is a strainer.
4. Collector, The fourth part forms the base which collects the strained decoction.
You need:
Coffee powder-6tbsp
Milk-almost of a quarter cup
Sugar-to taste
Assemble the filter, where the base is fixed with the percolator on the top. Once this is done place the strainer and then keep the lid ready.
1. Boil water.
2. fill up coffee powder in the filter.
3.Press it lightly and pour the boiling water into it.
4.Wait for approximately 15-20 minutes till the decoction gets collected in the lower comparment of the filter and
5.Boil the milk.
6.Once the milk boils take your quantity of sugar in the tumbler pour some decoction and add the milk.you can adjust the quantity according to your taste whether you want it light or strong.
7.Mix it well by pouring it into the cup(dabaraa)to form a froth and enjoy the coffee.
Picture of Saravana Bhavan Hotel's :-
You'll need a traditional percolator which is made of 4 parts.
1. The lid that comes on top of the percolator.
2. The percolator, you can also see the base is punched with holes
3. Strainer, although this looks like an umbrella it is a strainer.
4. Collector, The fourth part forms the base which collects the strained decoction.
You need:
Coffee powder-6tbsp
Milk-almost of a quarter cup
Sugar-to taste
Assemble the filter, where the base is fixed with the percolator on the top. Once this is done place the strainer and then keep the lid ready.
1. Boil water.
2. fill up coffee powder in the filter.
3.Press it lightly and pour the boiling water into it.
4.Wait for approximately 15-20 minutes till the decoction gets collected in the lower comparment of the filter and
5.Boil the milk.
6.Once the milk boils take your quantity of sugar in the tumbler pour some decoction and add the milk.you can adjust the quantity according to your taste whether you want it light or strong.
7.Mix it well by pouring it into the cup(dabaraa)to form a froth and enjoy the coffee.
Picture of Saravana Bhavan Hotel's :-
Thursday, May 19, 2011
Buttermilk Varities
Pepper buttermilk
Ingredients:
Buttermilk – 2 cups
Pepper powder – ½ tsp
Curry leaves – few
Salt as per taste
Asafoetida – little
Method:
To the beaten buttermilk, add the rest of the ingredients and mix them well or else whip it once in a mixer for an enhanced flavor and taste. Tastes good when chilled.
This is a refreshing drink.
Ginger buttermilk
Ingredients:
Ginger – 1 piece
Coriander leaves – 1 handful of it
Salt as per taste
Buttermilk – 2 cups
Asafoetida – little
Method:
Grind both the ginger and coriander leaves together to a smooth paste and add it to the beaten or whipped buttermilk. Also add the salt and asafoetida and mix them well and serve chilled.
Chilly buttermilk
Ingredients:
Buttermilk – 2 cups
Mustard seeds – 2 tsp
Green chillies – 2
Salt to taste
Ginger – 1 piece
Curry leaves – for seasoning
Method:
Heat a drop of oil in a pan, add the seasonings and fry and add it to the beaten buttermilk along with salt. Serve chilled.
Tender-coconut buttermilk
Ingredients:
Buttermilk – 2 cups
Pepper powder – ½ tsp
Sugar – ½ tsp
Tender coconut water – ½ tumbler or glass
Salt – little
Method:
To buttermilk, add pepper powder, sugar, salt, and whip or beat them well.
To this, add the tender coconut water and serve chilled.
This helps in cooling the body and also very good in minerals and gives us more energy.
Lassi
Ingredients:
Thick yoghurt or curds – 2 cups
Ice cubes – 1 cup
Sugar – ½ cup
Optional: - cardamom powder and salt a pinch
Method:
Beat thick curds, ice cubes, sugar, cardamom powder and salt altogether well and serve chilled.
This should be prepared only at the time of serving. It should not be refrigerated for a long time.
Fruit lassi
Ingredients:
Thick yoghurt – 2 cups
Ice cubes – 1 cup
Sugar – ½ cup
Cardamom powder – 1 pinch
Custard apple, seeds removed – ½ pinch
Method:
Prepare the lassi, then add the custard apple pulp and mix them well. Serve chilled with your favorite fruit pulp. Tastes good with mango, strawberries, viz...
Ingredients:
Buttermilk – 2 cups
Pepper powder – ½ tsp
Curry leaves – few
Salt as per taste
Asafoetida – little
Method:
To the beaten buttermilk, add the rest of the ingredients and mix them well or else whip it once in a mixer for an enhanced flavor and taste. Tastes good when chilled.
This is a refreshing drink.
Ginger buttermilk
Ingredients:
Ginger – 1 piece
Coriander leaves – 1 handful of it
Salt as per taste
Buttermilk – 2 cups
Asafoetida – little
Method:
Grind both the ginger and coriander leaves together to a smooth paste and add it to the beaten or whipped buttermilk. Also add the salt and asafoetida and mix them well and serve chilled.
Chilly buttermilk
Ingredients:
Buttermilk – 2 cups
Mustard seeds – 2 tsp
Green chillies – 2
Salt to taste
Ginger – 1 piece
Curry leaves – for seasoning
Method:
Heat a drop of oil in a pan, add the seasonings and fry and add it to the beaten buttermilk along with salt. Serve chilled.
Tender-coconut buttermilk
Ingredients:
Buttermilk – 2 cups
Pepper powder – ½ tsp
Sugar – ½ tsp
Tender coconut water – ½ tumbler or glass
Salt – little
Method:
To buttermilk, add pepper powder, sugar, salt, and whip or beat them well.
To this, add the tender coconut water and serve chilled.
This helps in cooling the body and also very good in minerals and gives us more energy.
Lassi
Ingredients:
Thick yoghurt or curds – 2 cups
Ice cubes – 1 cup
Sugar – ½ cup
Optional: - cardamom powder and salt a pinch
Method:
Beat thick curds, ice cubes, sugar, cardamom powder and salt altogether well and serve chilled.
This should be prepared only at the time of serving. It should not be refrigerated for a long time.
Fruit lassi
Ingredients:
Thick yoghurt – 2 cups
Ice cubes – 1 cup
Sugar – ½ cup
Cardamom powder – 1 pinch
Custard apple, seeds removed – ½ pinch
Method:
Prepare the lassi, then add the custard apple pulp and mix them well. Serve chilled with your favorite fruit pulp. Tastes good with mango, strawberries, viz...
Tuesday, March 22, 2011
Varusha Pirappu 2011 – Puthandu 2011 or Tamil New Year 2011-2012
Varusha Pirappu, or Puthandu or Chithirai Vishu, is the Tamil New Year celebrated all around the world by Tamil people. In 2011, Varusha Pirappu or Puthandu date is April 14, 2011. This is the first day in Tamil month of Chithirai masam in Khara year. As per Hinduism (Tamil beliefs), Chithirai Vishu is the day during which Lord Brahma started the creation. Many temples host special pujas during Puthandu in Tamil Nadu. Chithirai Vishu is also known as Chithirai 1 or Chithirai month 1.
In Telugu New Year and Kannada New Year are celebrated as Ugadi on the first day in Chaitra month as per the respective calendars. Marathi New Year day is Gudhi Padva which is celebrated on the same day of Ugadi. Cheti Chand is the Sindhi New Year day which is the first day of Chaitra month. Malayalam New Year day is Vishu.
Bengali New Year day is Baisakh or Poila Baisakh. Assamese New Year day is Bohag Bihu.
We have VISHU and we will be preparing these recipes and shll tell you our custom.
A Tradtional Vishu Kanni Setting
The festival is marked with offerings to the divine called Vishukanni.
The offerings consists of a ritual arrangement in the puja room of auspicious articles like rice,linen, cucumber, betel leaves, matal mirror, holy text and coins in a bell metal vessel called uruli or a clean steel tray will also do....
A lighted bell metal lamp called nilavilakku is also placed alongside. This arrangement is completed by the women of the house during the previous night. On the day of Vishu, it’s a custom to wake up at dawn and go to the puja room with the eyes closed so that the first thing a person sees is the Vishukanni.
The Vishukanni is later distributed among the poor.People wear new clothes for the occasion and the elders in the family distribute tokens of money to the children, servants and tenants.
These tokens are called Vishukkaineetam and are usually in the form of coins. People carry out this custom believing that in this way, their children would be blessed with prosperity in the future.
Vishu is considered to be a day of feasting, wherein the edibles consist of roughly equal proportions of salt, sweet, sour and bitter items.Feast items include Veppampoorasam (a bitter preparation of neem) and Mampazhapachadi (a sour mango soup).
Take a look on recipes:
1)Yerisseri:
Ingredients :
Green bananas - 1 cup
Vam - 1 cup
Turmeric Powder - 1 tsp
Chili Powder - 1/2 tsp
Garlic - 2 nos
Green chilies - 2 nos
Cumin Seeds - 1/2 tsp
Coconut, grated - 3/4 cup
For tempering
Mustard Seeds - 1/4 tsp
Coconut for garnish - 1/2 cup
Red chilies - 2 nos
Curry Leaves - a few
Salt
Oil - 1 teaspoon
Method of Preparation :
Clean the cut plantains in salt water ,drain and cook the plantains along with yam , turmeric and salt. Grind the coconut with cumin, green chillies and add to the cooked vegetables. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds. Add the red chillies, sauté, add coconut and curry leaves reserved for garnish and stir till browned. Add this mixture to the erisserry and serve.
2)Vella Appam(Sweet Appam)
Ingredients :
Raw rice
- 500 gm
Jaggery
- 200 gm
Thinly sliced coconut pieces
- 1/2 cup
Plantain
- 1 no
Cardamom
- 6 nos
Salt - to taste
Method of Preparation :
Soak rice for 1 to 2 hours and grind to the consistency of dosa batter. Mix well by adding all the other ingredients and keep for half an hour. Heat the appa kuzhi and pour oil in each portion until it is half full. After oil is heated, pour a small amount of this batter into the oil in each portion. Turn over with the help of a ladle and cook until the appams are fried well, and become golden brown on both sides.
3)Vishu Puzhukku
Ingredients :
Bread fruit
- 1/2 quantity
Ripe Pumpkin
- 1 piece
White Peas
- 1/4 cup
Raw Plantain
- 1 no
Long runner beans
- 5 nos
Salt
- to taste
Chilly powder
- 1 tsp
Turmeric powder
- 1 tsp For Masala
Green Chillies
- 2 nos
Grated Coconut
- 1/2 quantity
Curry leaves - few
Method of Preparation :
Cook peas and keep aside. Slice all the vegetables into medium pieces. Coarsely grind the ingredients for the masala and keep aside.
Cook bread fruit and plantain with sufficient water. When it is half done, add pumpkin, runner beans and salt. When it is done, add cooked peas, chilly powder, turmeric powder, ground masala and mix well. Before removing from fire, mix well by adding little coconut oil and few curry leaves.
4)Mango pachadi:
Ingredients
Raw mango – 2 no
Jaggery chopped – ½ cup
Rice flour/corn flour – 1 tsp
Turmeric powder – pinch
Tamarind – lemon size (soaked and juice extracted)
Salt – pinch
For seasoning
Mustard – 1 tea spoon
Red chilli – 2 no
Green chilli – 2 no
Curry leaves – few
Asafetida – pinch
Oil/ghee – 1 tea spoon
Method
Wash and cut mango, green chilli into pieces; heat a pan with oil and do the seasoning; add raw mango pieces and fry for few seconds.
Then add tamarind juice and some water; bring to boil and cook till mango pieces are soft.
Now add jaggery and let it boil till jaggery dissolves; boil for few minutes; now mix rice flour in ¼ cup water and add in the pachadi.
Stir, cook till it is thick and remove.
Serve with rice or chappati as side dish.
Variations:
Use mango without peeling the skin.
If mango is too sour, add some more jaggery and adjust consistency as per your need.
5)Chakka Pradhaman(Jackfruit Kheer)
Ingredients:
Chakka chula 10 Pieces
Grated Cocunut 1 Cup
Moong dhal 3 tablespoon
Raw Rice 5 tablespoon
Grated Jaggery 3/4 Cup
Cardamom Powder 1 Teaspoon
Coconut bits 4 teaspoon
Ghee 1 Teaspoon
Method:
◦Finely chop the chakka chula(jackfruit) and keep it aside.
◦Dry fry the moongdhal till it becomes red colour
◦Mix the fried moong dhal, chopped chakka chula and rice and add required water and pressure cook it.
◦Melt jaggery in water and remove scum. Add the cooked rice, chakka chula and dhal mixture with jaggery. Add little water.
◦Let the jaggery boils well till its raw smell goes off.
◦Grind the grated cocunut with 1/4 cup of water and squeeze the milk from it and keep it aside
◦Again add 1/4 cup of water to cocunut and grind it and squeeze the milk from it and keep it aside
◦When the rawsmell of jaggery goes away, add the last ground(2nd time) cocunut milk to the rice mixture and let it boil for a minute. When the mixture starts to bubble, add the first ground cocunut milk and cardamom powder and switch off the flame.
◦Heat a pan, add little ghee and add coconut bits and fry till it turns golden brown color. Add the gried coconut bits to chakka pradhaman.
◦Now the Delicious chakka pradhaman is ready for Neivedhyam/serving
In Telugu New Year and Kannada New Year are celebrated as Ugadi on the first day in Chaitra month as per the respective calendars. Marathi New Year day is Gudhi Padva which is celebrated on the same day of Ugadi. Cheti Chand is the Sindhi New Year day which is the first day of Chaitra month. Malayalam New Year day is Vishu.
Bengali New Year day is Baisakh or Poila Baisakh. Assamese New Year day is Bohag Bihu.
We have VISHU and we will be preparing these recipes and shll tell you our custom.
A Tradtional Vishu Kanni Setting
The festival is marked with offerings to the divine called Vishukanni.
The offerings consists of a ritual arrangement in the puja room of auspicious articles like rice,linen, cucumber, betel leaves, matal mirror, holy text and coins in a bell metal vessel called uruli or a clean steel tray will also do....
A lighted bell metal lamp called nilavilakku is also placed alongside. This arrangement is completed by the women of the house during the previous night. On the day of Vishu, it’s a custom to wake up at dawn and go to the puja room with the eyes closed so that the first thing a person sees is the Vishukanni.
The Vishukanni is later distributed among the poor.People wear new clothes for the occasion and the elders in the family distribute tokens of money to the children, servants and tenants.
These tokens are called Vishukkaineetam and are usually in the form of coins. People carry out this custom believing that in this way, their children would be blessed with prosperity in the future.
Vishu is considered to be a day of feasting, wherein the edibles consist of roughly equal proportions of salt, sweet, sour and bitter items.Feast items include Veppampoorasam (a bitter preparation of neem) and Mampazhapachadi (a sour mango soup).
Take a look on recipes:
1)Yerisseri:
Ingredients :
Green bananas - 1 cup
Vam - 1 cup
Turmeric Powder - 1 tsp
Chili Powder - 1/2 tsp
Garlic - 2 nos
Green chilies - 2 nos
Cumin Seeds - 1/2 tsp
Coconut, grated - 3/4 cup
For tempering
Mustard Seeds - 1/4 tsp
Coconut for garnish - 1/2 cup
Red chilies - 2 nos
Curry Leaves - a few
Salt
Oil - 1 teaspoon
Method of Preparation :
Clean the cut plantains in salt water ,drain and cook the plantains along with yam , turmeric and salt. Grind the coconut with cumin, green chillies and add to the cooked vegetables. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds. Add the red chillies, sauté, add coconut and curry leaves reserved for garnish and stir till browned. Add this mixture to the erisserry and serve.
2)Vella Appam(Sweet Appam)
Ingredients :
Raw rice
- 500 gm
Jaggery
- 200 gm
Thinly sliced coconut pieces
- 1/2 cup
Plantain
- 1 no
Cardamom
- 6 nos
Salt - to taste
Method of Preparation :
Soak rice for 1 to 2 hours and grind to the consistency of dosa batter. Mix well by adding all the other ingredients and keep for half an hour. Heat the appa kuzhi and pour oil in each portion until it is half full. After oil is heated, pour a small amount of this batter into the oil in each portion. Turn over with the help of a ladle and cook until the appams are fried well, and become golden brown on both sides.
3)Vishu Puzhukku
Ingredients :
Bread fruit
- 1/2 quantity
Ripe Pumpkin
- 1 piece
White Peas
- 1/4 cup
Raw Plantain
- 1 no
Long runner beans
- 5 nos
Salt
- to taste
Chilly powder
- 1 tsp
Turmeric powder
- 1 tsp For Masala
Green Chillies
- 2 nos
Grated Coconut
- 1/2 quantity
Curry leaves - few
Method of Preparation :
Cook peas and keep aside. Slice all the vegetables into medium pieces. Coarsely grind the ingredients for the masala and keep aside.
Cook bread fruit and plantain with sufficient water. When it is half done, add pumpkin, runner beans and salt. When it is done, add cooked peas, chilly powder, turmeric powder, ground masala and mix well. Before removing from fire, mix well by adding little coconut oil and few curry leaves.
4)Mango pachadi:
Ingredients
Raw mango – 2 no
Jaggery chopped – ½ cup
Rice flour/corn flour – 1 tsp
Turmeric powder – pinch
Tamarind – lemon size (soaked and juice extracted)
Salt – pinch
For seasoning
Mustard – 1 tea spoon
Red chilli – 2 no
Green chilli – 2 no
Curry leaves – few
Asafetida – pinch
Oil/ghee – 1 tea spoon
Method
Wash and cut mango, green chilli into pieces; heat a pan with oil and do the seasoning; add raw mango pieces and fry for few seconds.
Then add tamarind juice and some water; bring to boil and cook till mango pieces are soft.
Now add jaggery and let it boil till jaggery dissolves; boil for few minutes; now mix rice flour in ¼ cup water and add in the pachadi.
Stir, cook till it is thick and remove.
Serve with rice or chappati as side dish.
Variations:
Use mango without peeling the skin.
If mango is too sour, add some more jaggery and adjust consistency as per your need.
5)Chakka Pradhaman(Jackfruit Kheer)
Ingredients:
Chakka chula 10 Pieces
Grated Cocunut 1 Cup
Moong dhal 3 tablespoon
Raw Rice 5 tablespoon
Grated Jaggery 3/4 Cup
Cardamom Powder 1 Teaspoon
Coconut bits 4 teaspoon
Ghee 1 Teaspoon
Method:
◦Finely chop the chakka chula(jackfruit) and keep it aside.
◦Dry fry the moongdhal till it becomes red colour
◦Mix the fried moong dhal, chopped chakka chula and rice and add required water and pressure cook it.
◦Melt jaggery in water and remove scum. Add the cooked rice, chakka chula and dhal mixture with jaggery. Add little water.
◦Let the jaggery boils well till its raw smell goes off.
◦Grind the grated cocunut with 1/4 cup of water and squeeze the milk from it and keep it aside
◦Again add 1/4 cup of water to cocunut and grind it and squeeze the milk from it and keep it aside
◦When the rawsmell of jaggery goes away, add the last ground(2nd time) cocunut milk to the rice mixture and let it boil for a minute. When the mixture starts to bubble, add the first ground cocunut milk and cardamom powder and switch off the flame.
◦Heat a pan, add little ghee and add coconut bits and fry till it turns golden brown color. Add the gried coconut bits to chakka pradhaman.
◦Now the Delicious chakka pradhaman is ready for Neivedhyam/serving
Upcoming festival:April 4th: Telugu/Kannada UGADI
Ugadi 2011 (Yugadi 2011) is the Telugu New year and Kannada New year. Ugadi 2011 date is April 4th 2011, Monday.
Ugadi 2011 marks the beginning of Sri Khara nama Samvatsara in Hindu Panchangam.
Ugadi or Yugadi means the beginning of an era. Hindus in Andhra Pradesh and Karnataka celebrate their New Year as Ugadi whereas the people of Maharashtra celebrate it as Gudi Padwa.
In Andhra Pradesh and Karnataka on Ugadhi day, Ugadi Pachadi is prepared and distributed among the people. This festival is also celebrated as Cheti Chand or Sindhi New year.
Ugadi Pachadi:
Ugadi Pacchadi is the important recipe made on Ugadi or Telugu and Kannada New Year day in Andhra Pradesh and Karnataka people. It is one of the most famous recipes which symbolize the concept of life with the mixture of six flavors (Shadruchulu). Health wise also Ugadhi Pachadi is very helpful in reducing kapha, pittha, and vaatha disorders. In 2010, Ugadhi date is March 16, 2010.
Ingredients for Ugadi Pachchadi:
Neem flower – 2 tsp
Crushed jaggery – 4 tsp
Tamarind made into thick tamarind water (Tamarind 10-20 gm solution)
Black pepper powder – 1/2 tsp
Salt to taste
Finely chopped raw mangoes – 1 tbsp
Water – 100 ml
Preparation of Ugadi Pachadi – How to make Ugadhi Pacchadi:
First mix tamarind solution and water.
Add salt and black pepper powder.
Finely chopped mango pieces are mixed with the above solution.
Add neem flowers to it and mix well.
Now, you can serve Ugadhi Pacchadi in small quantities as it is considered as Prasadam.
Ugadi Pacchadi is the important recipe made on Ugadi or Telugu and Kannada New Year day in Andhra Pradesh and Karnataka people. It is one of the most famous recipes which symbolize the concept of life with the mixture of six flavors (Shadruchulu). Health wise also Ugadhi Pachadi is very helpful in reducing kapha, pittha, and vaatha disorders. In 2010, Ugadhi date is March 16, 2010.
Ingredients for Ugadhi Pachchadi:
Neem flower – 2 tsp
Crushed jaggery – 4 tsp
Tamarind made into thick tamarind water (Tamarind 10-20 gm solution)
Black pepper powder – 1/2 tsp
Salt to taste
Finely chopped raw mangoes – 1 tbsp
Water – 100 ml
Preparation of Ugadi Pachadi – How to make Ugadhi Pacchadi:
First mix tamarind solution and water.
Add salt and black pepper powder.
Finely chopped mango pieces are mixed with the above solution.
Add neem flowers to it and mix well.
Now, you can serve Ugadhi Pacchadi in small quantities as it is considered as Prasadam.
Ugadi Pacchadi is the important recipe made on Ugadi or Telugu and Kannada New Year day in Andhra Pradesh and Karnataka people. It is one of the most famous recipes which symbolize the concept of life with the mixture of six flavors (Shadruchulu). Health wise also Ugadhi Pachadi is very helpful in reducing kapha, pittha, and vaatha disorders. In 2010, Ugadhi date is March 16, 2010.
Ingredients for Ugadhi Pachchadi:
Neem flower – 2 tsp
Crushed jaggery – 4 tsp
Tamarind made into thick tamarind water (Tamarind 10-20 gm solution)
Black pepper powder – 1/2 tsp
Salt to taste
Finely chopped raw mangoes – 1 tbsp
Water – 100 ml
Preparation of Ugadi Pachadi – How to make Ugadhi Pacchadi:
First mix tamarind solution and water.
Add salt and black pepper powder.
Finely chopped mango pieces are mixed with the above solution.
Add neem flowers to it and mix well.
Now, you can serve Ugadhi Pacchadi in small quantities as it is considered as Prasadam.
Ugadi Pachchadi is the special recipe prepared on Ugadi day in Andhra Pradesh and Karnataka. This recipe signifies the combination of every aspect of life. Ugadi Panchanga Shravanam is done on Ugadi. Astrology predictions and yearly horoscopes are told by Brahmins on this day to common people.
Tamil New Year day is celebrated as Puthandu or Chithirai Vishu. Malayalam New Year day is Vishu. The main Malayalam New Year day is Chingam 1 which is celebrated in August. Bengali New Year day is Baisakh or Poila Baisakh. Assamese New Year day is Bohag Bihu.
Ugadi of next year, Ugadi 2012, marks the beginning of Nandana nama samvatsaram (Hindu Year 2012-2013).
Ugadi 2011 marks the beginning of Sri Khara nama Samvatsara in Hindu Panchangam.
Ugadi or Yugadi means the beginning of an era. Hindus in Andhra Pradesh and Karnataka celebrate their New Year as Ugadi whereas the people of Maharashtra celebrate it as Gudi Padwa.
In Andhra Pradesh and Karnataka on Ugadhi day, Ugadi Pachadi is prepared and distributed among the people. This festival is also celebrated as Cheti Chand or Sindhi New year.
Ugadi Pachadi:
Ugadi Pacchadi is the important recipe made on Ugadi or Telugu and Kannada New Year day in Andhra Pradesh and Karnataka people. It is one of the most famous recipes which symbolize the concept of life with the mixture of six flavors (Shadruchulu). Health wise also Ugadhi Pachadi is very helpful in reducing kapha, pittha, and vaatha disorders. In 2010, Ugadhi date is March 16, 2010.
Ingredients for Ugadi Pachchadi:
Neem flower – 2 tsp
Crushed jaggery – 4 tsp
Tamarind made into thick tamarind water (Tamarind 10-20 gm solution)
Black pepper powder – 1/2 tsp
Salt to taste
Finely chopped raw mangoes – 1 tbsp
Water – 100 ml
Preparation of Ugadi Pachadi – How to make Ugadhi Pacchadi:
First mix tamarind solution and water.
Add salt and black pepper powder.
Finely chopped mango pieces are mixed with the above solution.
Add neem flowers to it and mix well.
Now, you can serve Ugadhi Pacchadi in small quantities as it is considered as Prasadam.
Ugadi Pacchadi is the important recipe made on Ugadi or Telugu and Kannada New Year day in Andhra Pradesh and Karnataka people. It is one of the most famous recipes which symbolize the concept of life with the mixture of six flavors (Shadruchulu). Health wise also Ugadhi Pachadi is very helpful in reducing kapha, pittha, and vaatha disorders. In 2010, Ugadhi date is March 16, 2010.
Ingredients for Ugadhi Pachchadi:
Neem flower – 2 tsp
Crushed jaggery – 4 tsp
Tamarind made into thick tamarind water (Tamarind 10-20 gm solution)
Black pepper powder – 1/2 tsp
Salt to taste
Finely chopped raw mangoes – 1 tbsp
Water – 100 ml
Preparation of Ugadi Pachadi – How to make Ugadhi Pacchadi:
First mix tamarind solution and water.
Add salt and black pepper powder.
Finely chopped mango pieces are mixed with the above solution.
Add neem flowers to it and mix well.
Now, you can serve Ugadhi Pacchadi in small quantities as it is considered as Prasadam.
Ugadi Pacchadi is the important recipe made on Ugadi or Telugu and Kannada New Year day in Andhra Pradesh and Karnataka people. It is one of the most famous recipes which symbolize the concept of life with the mixture of six flavors (Shadruchulu). Health wise also Ugadhi Pachadi is very helpful in reducing kapha, pittha, and vaatha disorders. In 2010, Ugadhi date is March 16, 2010.
Ingredients for Ugadhi Pachchadi:
Neem flower – 2 tsp
Crushed jaggery – 4 tsp
Tamarind made into thick tamarind water (Tamarind 10-20 gm solution)
Black pepper powder – 1/2 tsp
Salt to taste
Finely chopped raw mangoes – 1 tbsp
Water – 100 ml
Preparation of Ugadi Pachadi – How to make Ugadhi Pacchadi:
First mix tamarind solution and water.
Add salt and black pepper powder.
Finely chopped mango pieces are mixed with the above solution.
Add neem flowers to it and mix well.
Now, you can serve Ugadhi Pacchadi in small quantities as it is considered as Prasadam.
Ugadi Pachchadi is the special recipe prepared on Ugadi day in Andhra Pradesh and Karnataka. This recipe signifies the combination of every aspect of life. Ugadi Panchanga Shravanam is done on Ugadi. Astrology predictions and yearly horoscopes are told by Brahmins on this day to common people.
Tamil New Year day is celebrated as Puthandu or Chithirai Vishu. Malayalam New Year day is Vishu. The main Malayalam New Year day is Chingam 1 which is celebrated in August. Bengali New Year day is Baisakh or Poila Baisakh. Assamese New Year day is Bohag Bihu.
Ugadi of next year, Ugadi 2012, marks the beginning of Nandana nama samvatsaram (Hindu Year 2012-2013).
Sunday, March 13, 2011
Hindu Festival KARADAYAN NOMBU
On the day of Karadaiyan Nonbu, women prepare a sweet Adai & Kara Adai known as Karadiyan Adai. Karadiyan Nonbu Adai is specially prepared for the Karadayan pooja with rice flour, jaggery and a red coloured dry beans known as Kaaramani. i gave the recipe as follows.
After making the spl Adai preparation it is time to start the Karadaiyan puja. All female members in the family will get ready to start the puja. All ladies assemble the pooja place, Kolams (rangoli) will be drawn by all and a banana leaf will be placed on each kolam.
In the banana leaf, arrange sweet adai , kara adai, banana , betal leaf with nuts, flowers & important thing is nonbu saradu ( yellow thread).( cotton thread dipped in turmeric paste and tied in the middle with some flower.)
The puja starts and the naivedyam is offered to Goddess Parvathi (Kamakshi) or Goddess Shakti.All women chant this mantra:
"Urugada Vennaiyum Oradaiyum Naan Tharuven
Orukaalum En Kanavar Ennai Piriyadirukkanum"
(உருகாத வெண்ணையும் ஓரடையும் நான் தருவேன்
ஒருகாலும் என் கணவர் என்னை பிரியாதிருக்கணும்.)
After puja the Nonbu Charadu is tied around the neck. While wearing the Nonbu Charadu, chant this slokam,
"Throram Krishhnami Subhake Saharithamdharami Aham
Bharthuayushya Sidhartham Supreethabhava Sarvadha"
In Tamil chant,
"Urukaddha Venneyum oradhayam naan nootren
Orukkalum en kanavar ennai vittu pririyadhirukka vendum."
உருகாத வெண்ணையும் ஓரடையும் நான் நூற்றேன்
ஒருகாலும் என் கணவர் என்னை விட்டு பிரியாதிருக்கவேண்டும்..
Here the recipe Of Kara Adai & Vella adai ( Sweet Adai.)
Kara Adai:
Ingredients
Rice- 2 cups
Oil-2 tbsp
Mustard seed- 1 tsp
Urad dhal-1 tsp
Curry leaves- 2sprigs
Asafoetida- 1/4 tsp
Grated coconut- 1 cup
Ginger-1 tsp(grated)
Salt- to taste
G.chillies- 2 (chopped)
Water- 6 cups(ratio= rice : water = 1:3)
Karamani(cow pea)- 2 tbsp(cooked)
Method
Preheat the pan, add rice fry until light golded brown.
Leave it cool & grind coarsely.
Heat oil in a pan, add mustard seed,urad dhal,curry leaves, ginger,g chilles & sute few mins.
Add water & allow to boil.
Add grated coconut,karamani & coarsely grind rice.
Mix gently & allow it cool.
Make a small ball, flatten it & stream in a pressure cooker.
Vella Adai ( Sweet Adai):
Ingredients
Rice- 2 cups
Jaggery- 4 cups
water- 6 cups
Cardamom- 3 ea
Grated coconut- 1 cup
Cooked cow peas(red karamani)- 2 tbsp
Method
Preheat the pan, add rice fry until light golded brown.
Leave it cool & grind coarsely.
Heat water in a pan, add jaggery allow it dissolve & starin the jaggery water.
Again allow it to boil, add crushed cardamom,grated coconut, coarse rice rawa, karamani & mix it well.
Allow to cook & leave to few mins.
Make a ball & flatten it & stream it in a pressure cooker.
Serve with Butter.
After making the spl Adai preparation it is time to start the Karadaiyan puja. All female members in the family will get ready to start the puja. All ladies assemble the pooja place, Kolams (rangoli) will be drawn by all and a banana leaf will be placed on each kolam.
In the banana leaf, arrange sweet adai , kara adai, banana , betal leaf with nuts, flowers & important thing is nonbu saradu ( yellow thread).( cotton thread dipped in turmeric paste and tied in the middle with some flower.)
The puja starts and the naivedyam is offered to Goddess Parvathi (Kamakshi) or Goddess Shakti.All women chant this mantra:
"Urugada Vennaiyum Oradaiyum Naan Tharuven
Orukaalum En Kanavar Ennai Piriyadirukkanum"
(உருகாத வெண்ணையும் ஓரடையும் நான் தருவேன்
ஒருகாலும் என் கணவர் என்னை பிரியாதிருக்கணும்.)
After puja the Nonbu Charadu is tied around the neck. While wearing the Nonbu Charadu, chant this slokam,
"Throram Krishhnami Subhake Saharithamdharami Aham
Bharthuayushya Sidhartham Supreethabhava Sarvadha"
In Tamil chant,
"Urukaddha Venneyum oradhayam naan nootren
Orukkalum en kanavar ennai vittu pririyadhirukka vendum."
உருகாத வெண்ணையும் ஓரடையும் நான் நூற்றேன்
ஒருகாலும் என் கணவர் என்னை விட்டு பிரியாதிருக்கவேண்டும்..
Here the recipe Of Kara Adai & Vella adai ( Sweet Adai.)
Kara Adai:
Ingredients
Rice- 2 cups
Oil-2 tbsp
Mustard seed- 1 tsp
Urad dhal-1 tsp
Curry leaves- 2sprigs
Asafoetida- 1/4 tsp
Grated coconut- 1 cup
Ginger-1 tsp(grated)
Salt- to taste
G.chillies- 2 (chopped)
Water- 6 cups(ratio= rice : water = 1:3)
Karamani(cow pea)- 2 tbsp(cooked)
Method
Preheat the pan, add rice fry until light golded brown.
Leave it cool & grind coarsely.
Heat oil in a pan, add mustard seed,urad dhal,curry leaves, ginger,g chilles & sute few mins.
Add water & allow to boil.
Add grated coconut,karamani & coarsely grind rice.
Mix gently & allow it cool.
Make a small ball, flatten it & stream in a pressure cooker.
Vella Adai ( Sweet Adai):
Ingredients
Rice- 2 cups
Jaggery- 4 cups
water- 6 cups
Cardamom- 3 ea
Grated coconut- 1 cup
Cooked cow peas(red karamani)- 2 tbsp
Method
Preheat the pan, add rice fry until light golded brown.
Leave it cool & grind coarsely.
Heat water in a pan, add jaggery allow it dissolve & starin the jaggery water.
Again allow it to boil, add crushed cardamom,grated coconut, coarse rice rawa, karamani & mix it well.
Allow to cook & leave to few mins.
Make a ball & flatten it & stream it in a pressure cooker.
Serve with Butter.
Tuesday, March 8, 2011
I am so used to using Semiya/Vermecelli in either Yogurt Semiya or Vermecelli Kheer and the usual Semiya Upma that the idea of making Semiya Dosa intrigued me.
My mom taught me Semiya Rawa idly, Then an idea struck in me that i shall try Semiya Dosa.
I tried today morning(for breakfast).
I thought of sharing with you folks. :)
Here is the recipe!
•1 cup Semiya/ vermicelli ( I used roasted vermicelli)
•½ cup Rice flour
•1 cup yogurt/ curd
•1 green chilli finely chopped
•2- 3 Curry leaves (chopped)
•1 Tbsp Coriander leaves
•Salt – to taste
•(Chopped onions + grated carrots )optional
•oil
Method
•In a bowl add the yogurt and thin it out with ½ cup water. Stir and add salt, curry leaves, green chillies and coriander leaves.
•Add the vermicelli and rice flour and mix thoroughly. It might be difficult to mix with the vermicelli, but mix it in intervals.
•The batter at this point might not be thick. Keep the mixture aside for 30 minutes and now the yogurt gets absorbed by the vermicelli and becomes thick.
•Heat a tava and pour a laddle full of the batter in the center. Using the back of the ladle spread from center in form of circle. This dosa will be thick compared to the regular urad dosa. (Add chopped onion and grated carrot in the middle)
•Spread some oil around the dosa and at the center. After the dosa has cooked, flip it over and cook on the other side.
•Serve hot with some chutney.
My mom taught me Semiya Rawa idly, Then an idea struck in me that i shall try Semiya Dosa.
I tried today morning(for breakfast).
I thought of sharing with you folks. :)
Here is the recipe!
•1 cup Semiya/ vermicelli ( I used roasted vermicelli)
•½ cup Rice flour
•1 cup yogurt/ curd
•1 green chilli finely chopped
•2- 3 Curry leaves (chopped)
•1 Tbsp Coriander leaves
•Salt – to taste
•(Chopped onions + grated carrots )optional
•oil
Method
•In a bowl add the yogurt and thin it out with ½ cup water. Stir and add salt, curry leaves, green chillies and coriander leaves.
•Add the vermicelli and rice flour and mix thoroughly. It might be difficult to mix with the vermicelli, but mix it in intervals.
•The batter at this point might not be thick. Keep the mixture aside for 30 minutes and now the yogurt gets absorbed by the vermicelli and becomes thick.
•Heat a tava and pour a laddle full of the batter in the center. Using the back of the ladle spread from center in form of circle. This dosa will be thick compared to the regular urad dosa. (Add chopped onion and grated carrot in the middle)
•Spread some oil around the dosa and at the center. After the dosa has cooked, flip it over and cook on the other side.
•Serve hot with some chutney.
Monday, February 28, 2011
Samosa
Hi folks,
SAMOSAS is a favourite snack of mine and my hubby!!!! And we always make fun of it by calling it as "SAMSA" ;-)
Actually Samosas are cheap and easy to make. Whether you make Potato Samosas or mixed vegetable Samosas or whatever,Samosas are always appetizing. Served with tea, they form the basis of the perfect snack.
I just tried Samosa yesterday and it turned out to be a good one.... Obviously after trying for 2 or 3 times, I got satisfied yesterday by getting proper samosas. Most of the people like me (before) knows how to prepare fillings for samosa but will not get proper shape of samosa and will not be crispy too(previously it was for me too :), ).
As the saying goes "Practice makes man perfect", I experimented again and Yes... I got it!!!!!
i thought i will share it with you friends. I have taken some snaps while preparing it and i have created a video of it.
I have not added green peas but if you add, it will give you a better filling taste!
Pls take a look of Method of preparation and am sure that you folks will have a tasty, hot,mouth-watering samosas!
For the Dough:
•1/2 cup all purpose flour
•1/2 tablespoon sooji/rava (semolina)
•1/4 teaspoon salt
•1 1/2 tablespoons oil
•1/4 cup minus 2 tablespoon lukewarm water
For the Filling:
•3 large boiled potatoes, peeled and chopped into very small cubes
•1/2 teaspoon cumin seeds
•1 teaspoon coriander powder
•1/4 teaspoon garam masala
•1 teaspoon salt
•2 tablespoons oil
•1/2 cup green peas
Method Dough:
1.Mix the flour, sooji, salt, oil and salt togather to make a soft dough (add more water as needed).
2.knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
3.Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15minutes.
Filling:
1.Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
2.Add cumin seeds as cumin seeds crack,coriander powder and stir for few seconds.
3.Next add green peas and turn heat to medium and stir until tender.
4.Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala.
5.Let the filling cool to room temperature.
Making Samosa:
1.Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
2.Knead the dough for a minute.
3.Divide the dough into 4 equal parts and make into balls.
4.Roll each ball into 6-inch diameter circles and cut each circle in half. 5.Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
6.Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
7.Continue filling the rest of the samosas.
8.Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
9.Place the samosas in the frying pan a few at a time.
10.After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.
Tips: 1.Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorve the water. Drain immediately and keep aside until cool enough to touch. 2.The dough has to be kneaded well; otherwise, the samosas will not come out as crisp. 3.If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
SAMOSAS is a favourite snack of mine and my hubby!!!! And we always make fun of it by calling it as "SAMSA" ;-)
Actually Samosas are cheap and easy to make. Whether you make Potato Samosas or mixed vegetable Samosas or whatever,Samosas are always appetizing. Served with tea, they form the basis of the perfect snack.
I just tried Samosa yesterday and it turned out to be a good one.... Obviously after trying for 2 or 3 times, I got satisfied yesterday by getting proper samosas. Most of the people like me (before) knows how to prepare fillings for samosa but will not get proper shape of samosa and will not be crispy too(previously it was for me too :), ).
As the saying goes "Practice makes man perfect", I experimented again and Yes... I got it!!!!!
i thought i will share it with you friends. I have taken some snaps while preparing it and i have created a video of it.
I have not added green peas but if you add, it will give you a better filling taste!
Pls take a look of Method of preparation and am sure that you folks will have a tasty, hot,mouth-watering samosas!
For the Dough:
•1/2 cup all purpose flour
•1/2 tablespoon sooji/rava (semolina)
•1/4 teaspoon salt
•1 1/2 tablespoons oil
•1/4 cup minus 2 tablespoon lukewarm water
For the Filling:
•3 large boiled potatoes, peeled and chopped into very small cubes
•1/2 teaspoon cumin seeds
•1 teaspoon coriander powder
•1/4 teaspoon garam masala
•1 teaspoon salt
•2 tablespoons oil
•1/2 cup green peas
Method Dough:
1.Mix the flour, sooji, salt, oil and salt togather to make a soft dough (add more water as needed).
2.knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
3.Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15minutes.
Filling:
1.Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
2.Add cumin seeds as cumin seeds crack,coriander powder and stir for few seconds.
3.Next add green peas and turn heat to medium and stir until tender.
4.Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala.
5.Let the filling cool to room temperature.
Making Samosa:
1.Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
2.Knead the dough for a minute.
3.Divide the dough into 4 equal parts and make into balls.
4.Roll each ball into 6-inch diameter circles and cut each circle in half. 5.Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
6.Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
7.Continue filling the rest of the samosas.
8.Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
9.Place the samosas in the frying pan a few at a time.
10.After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.
Tips: 1.Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorve the water. Drain immediately and keep aside until cool enough to touch. 2.The dough has to be kneaded well; otherwise, the samosas will not come out as crisp. 3.If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
Tuesday, July 13, 2010
STEAMED DOSA
STEAMED DOSA
Dosa steamed and prepared without using oil.
Preparation Time : 6-8 hours
Cooking Time : 20-30 minutes
Servings : 4
INGREDIENTS
Parboiled rice (ukda chawal), soaked 2 3/4 cups
Rice 1/4 cup
Split black gram skinless (dhuli urad dal), soaked 1 cup
Salt to taste
Molagapodi (gun powder) as required
METHOD
Drain and mix the two rice and grind to a smooth batter. Drain the dal and grind to a smooth batter. Mix both the batters, add salt and whip with hand thoroughly. Keep the batter in a large vessel, close tightly and rest the batter overnight or for about four to six hours at room temperature to ferment. Mix the batter well, add water and adjust to a pouring consistency. Heat a flat non-stick tawa. Pour a ladle full of batter and spread it as thin as possible. Sprinkle a little molagapodi over the dosa. Sprinkle a little water over the dosa and also around it, cover with a banana leaf and then with a lid and cook till the underside is done. Gently fold into half and remove onto a plate. Serve immediately.
LOW FAT FRIES
Here's a healthy way of making fries using just a teaspoon of oil instead of deep frying them in oil. This helps you to savour the taste of french fries without adding unnecessary inches to your waist.
Preparation Time : 15 mins.
Cooking Time : 20 mins.
Serves 2.
Ingredients
2 large potatoes, peeled and cut into fingers
1 teaspoon chilli powder
½ teaspoon roasted cumin (jeera) powder
1 teaspoon oil
salt to taste
Method
1. Parboil the potatoes in salted water for 5 to 7 minutes.
2. Drain and keep aside.
3. Mix the chilli powder, cumin powder and salt in a bowl, sprinkle over the potato fingers and coat them well.
4. Heat the oil in a broad non-stick pan and add the potatoes.
5. Cook them over a slow flame till they are crisp and browned on all sides turning them carefully with a fork.
6. Serve hot.
Preparation Time : 15 mins.
Cooking Time : 20 mins.
Serves 2.
Ingredients
2 large potatoes, peeled and cut into fingers
1 teaspoon chilli powder
½ teaspoon roasted cumin (jeera) powder
1 teaspoon oil
salt to taste
Method
1. Parboil the potatoes in salted water for 5 to 7 minutes.
2. Drain and keep aside.
3. Mix the chilli powder, cumin powder and salt in a bowl, sprinkle over the potato fingers and coat them well.
4. Heat the oil in a broad non-stick pan and add the potatoes.
5. Cook them over a slow flame till they are crisp and browned on all sides turning them carefully with a fork.
6. Serve hot.
Kanchipuram Idli
Mildly spiced rice cakes steamed in banana leaves
Preparation Time : 12 hours
Cooking Time : 20-25 minutes
Servings : 4
INGREDIENTS
Rice 1 cup
Split black gram skinless (dhuli urad dal) 1/2 cup
Fenugreek seeds (methi dana)-1/4tsp
Turmeric powder -1/4 tsp (optional)
Black peppercorns -20-25
Split Bengal gram (chana dal) -1/4 tsp
Asafoetida - a pinch
Yogurt -1 cup
Ghee -little
Salt to tastw
Banana leaves , tender - few
METHOD
Soak rice and split black gram with fenugreek seeds for three to four hours.
Drain and grind to a smooth paste with sufficient water to make a thick batter.
Add turmeric powder, black peppercorns, split Bengal gram, asafoetida, yogurt, ghee and salt.
Mix well and let it stand overnight to ferment. Whip the batter and adjust the consistency. It should be fairly thick.
Heat sufficient water in a steamer. Line the idli cups with the banana leaves and pour the batter into them.
Place them in the steamer and steam for about twenty minutes or till done. Serve with coconut chutney and sambhar
Steamed foods are healthy!
Steaming is definitely a very healthy way to prepare foods. Steamed foods retain nutrients, flavour, colour and texture and can be prepared without butter, oil or salt. Steamed foods are naturally moist and tender. In fact, all foods can be steamed successfully. So how about trying out Steamed Date Pudding or the very famous Khaman Dhokla and Kanchipuram Idli.
Wednesday, October 14, 2009
The Tradition of Fireworks
Also acclaimed as the Festival of Lights, Diwali is associated with lights, sweets, and liveliness; especially lights. As, it is celebrated on the new-moon (Amavasya) night, lights and fireworks have a significant role to play in this festival. This is why, when we heard the name Diwali, the first impression that flashes through our minds is of multicolored and impressive fireworks, sprinkling various sorts of bright colored lights in the night sky. Although the tradition of fireworks on Diwali is not very old, still they have succeeded in becoming such a vital part of this festival that we can't even imagine a wonderful Diwali without them.
The majestic appeal of the Diwali festival is such that, it drifts everyone in a festive and relaxed mood even before its arrival. Temples and markets are decorated and lighted a few days before Diwali, as a sign of paying homage to and welcoming this great Hindu festival. The Depawali or Diwali festival also marks the beginning of the new year according to the Hindu calendar, as the Ashwin month ends and the Kartik month begins on this day. Besides the contemporary led-lights, candles, and fireworks, people also use the conventional earthen-lamps (diyas) for embellishing their homes. Prayers are offered to goddess Laxmi and lord Ganesha on Diwali night.
Diwali is really a fabulous festival and fireworks play a significant role in increasing its charm among all age-groups. Whether they are kids, youngsters, or older people, everybody enjoy the fireworks like twinkling Anars, furious Rockets, vibrant Sparklers, cyclonic Ground Discs (phirki), and so. However, there are some environmental issues associated with the use of firecrackers or fireworks on the Diwali festival, still there will be no exaggeration in saying that fireworks are an inherent part of Diwali celebrations.
The majestic appeal of the Diwali festival is such that, it drifts everyone in a festive and relaxed mood even before its arrival. Temples and markets are decorated and lighted a few days before Diwali, as a sign of paying homage to and welcoming this great Hindu festival. The Depawali or Diwali festival also marks the beginning of the new year according to the Hindu calendar, as the Ashwin month ends and the Kartik month begins on this day. Besides the contemporary led-lights, candles, and fireworks, people also use the conventional earthen-lamps (diyas) for embellishing their homes. Prayers are offered to goddess Laxmi and lord Ganesha on Diwali night.
Diwali is really a fabulous festival and fireworks play a significant role in increasing its charm among all age-groups. Whether they are kids, youngsters, or older people, everybody enjoy the fireworks like twinkling Anars, furious Rockets, vibrant Sparklers, cyclonic Ground Discs (phirki), and so. However, there are some environmental issues associated with the use of firecrackers or fireworks on the Diwali festival, still there will be no exaggeration in saying that fireworks are an inherent part of Diwali celebrations.
The Tradition of Lights
The Diwali illuminations with lighted diyas bring the supernatural brightness and joy with the hope of finding light in darkness, achieving knowledge where there is ignorance, and spreading love amidst hatred. Diwali is also known as the Festival of Lights. Light is significant in Hinduism because it signifies goodness. So, during the Festival of Lights, 'deeps', or oil lamps, are burned throughout the day and into the night to ward off darkness and evil.
Homes are filled with these oil lamps, candles and lights. Some people use decorated light candles, some decorated diya or clay lamps, and other decorative lights and put them in their windows for the festival. Traditionally people use 'earthen lamps' with cotton wicks and oil to light up the dark night. As man progresses, tradition gives way to modernity. Similarly, earthen lamps have replaced candles of various colors and forms. Electric lights of different shapes and sizes illuminate the dark, cold nights of Diwali
The idea behind the Festival of Lights comes from various versions of an ancient Hindu story. In northern India, the tale tells about the holy Lord Rama's return from a twelve-year exile and the celebration by the people for their beloved hero. The pious and rejoicing people decorated their city with candles and lights to welcome him back. In southern India, the story talks of the Goddess Durga's triumph over the evil demon Narakasura. This triumph of good over evil brought back the light of knowledge and truth to mankind.
In the city, as elsewhere, Diwali celebrations have become contemporary in keeping with the changing times. Until a decade ago, most city households used to illuminate their houses with the warm, sparkling bright lights of earthen lamps. But now, in addition to these diyas, wax candles of various colours and forms and colored electric bulbs of different shapes and sizes are illuminated soon after dusk.
Those who have a fancy for different types of earthen lamps can opt for handi lamps (earthen lamps shaped as handis or bowls). Some of these handi lamps with the designer touch, with innovative designs glittering and sparkling on them, are sold by a few women from their home boutiques. Then there are also the star-shaped earthen diyas that hold a large quantity of oil and five wick in one lamp and are available at roadside stalls. Corners of rooms and puja rooms can be decorated and lighted up with brass, copper or metal lamps.
Candles also offer a wide choice. There are the regular rod-shaped candles available in small, medium and large sizes at all roadside kiosks and shops. For those looking for designer candles, there are the flower-shaped and heart-shaped floating candles in soft hues. These scented candles when placed in glass bowls filled with water will float and burn for about two-and-a-half hours. Besides, the stores also has a collection of glass gel candles that burn for days together and are drip-free.
Homes are filled with these oil lamps, candles and lights. Some people use decorated light candles, some decorated diya or clay lamps, and other decorative lights and put them in their windows for the festival. Traditionally people use 'earthen lamps' with cotton wicks and oil to light up the dark night. As man progresses, tradition gives way to modernity. Similarly, earthen lamps have replaced candles of various colors and forms. Electric lights of different shapes and sizes illuminate the dark, cold nights of Diwali
The idea behind the Festival of Lights comes from various versions of an ancient Hindu story. In northern India, the tale tells about the holy Lord Rama's return from a twelve-year exile and the celebration by the people for their beloved hero. The pious and rejoicing people decorated their city with candles and lights to welcome him back. In southern India, the story talks of the Goddess Durga's triumph over the evil demon Narakasura. This triumph of good over evil brought back the light of knowledge and truth to mankind.
In the city, as elsewhere, Diwali celebrations have become contemporary in keeping with the changing times. Until a decade ago, most city households used to illuminate their houses with the warm, sparkling bright lights of earthen lamps. But now, in addition to these diyas, wax candles of various colours and forms and colored electric bulbs of different shapes and sizes are illuminated soon after dusk.
Those who have a fancy for different types of earthen lamps can opt for handi lamps (earthen lamps shaped as handis or bowls). Some of these handi lamps with the designer touch, with innovative designs glittering and sparkling on them, are sold by a few women from their home boutiques. Then there are also the star-shaped earthen diyas that hold a large quantity of oil and five wick in one lamp and are available at roadside stalls. Corners of rooms and puja rooms can be decorated and lighted up with brass, copper or metal lamps.
Candles also offer a wide choice. There are the regular rod-shaped candles available in small, medium and large sizes at all roadside kiosks and shops. For those looking for designer candles, there are the flower-shaped and heart-shaped floating candles in soft hues. These scented candles when placed in glass bowls filled with water will float and burn for about two-and-a-half hours. Besides, the stores also has a collection of glass gel candles that burn for days together and are drip-free.
The Tradition of Rangoli
Rangoli is an Indian traditional or folk art, which is generally created on the floor on some festive occasions. The Indian scriptures and puranas (hindu mythological literature works) can be attributed for the emergence of this creative rangoli art. This ancient Indian art is believed to be originated from the Indian state Maharashtra, from where it get gradually dispersed in the rest of the country.
Origin of Rangoli Festival
Rangoli is named differently in different Indian states like in South India it is called Kolam, Madana is Rajasthan, Chowkpurna is the name of rangoli in Northern India, Alpana in Bengal, in Bihar it is called Aripana, and so. According to the earliest disquisition or treatise on Indian painting, named Chitra Lakshana, a king and his kingdom were extremely grieved on the death of the high priest's son. Everybody along the king offered prayers to the creator of the universe, i.e, Lord Brahma for giving life to the boy. Brahmaji, being moved by the prayers of these people, came and asked the king to paint a likeness of the dead boy on the floor. He then put life into the portrait, thus relieved the entire kingdom from its sorrow and pain. This mythological tail is considered the scriptural evidence of the origin of this beautiful Hindu art, named Rangoli.
Rangoli as a Creative Expression
'Rangoli' is a Sanskrit word, signifying a creative expression of art by means of colors. In ancient times, beautiful rangoli patterns and designs were made on the entrances of Indian homes for beautifying them and welcoming the guests. Besides a creative expression of art, they were also considered a symbol of good-luck. Ours is the culture of, “Athiti Devo Bhava†means “Guest is Godâ€. So, what can be better than rangoli in expressing this cultural mannerism and hospitality that we possess by tradition. Although rangoli is made on many occasions in India, but the Diwali festival witnesses the greatest use of rangoli. People made rangoli on the entrance doors of their homes on the auspicious occasion of Diwali, not only to welcome guests, but goddess Laxmi (the goddess of wealth and fortune).
The formation of an ideal rangoli art demands the attentive use of vibrant rangoli colors on a properly broomed and cleaned floor. However, rangolis are simple two-dimensional designs, but even the modern three dimensional art becomes graceless before them. Freehand use of vivid colored powders is made while making a rangoli. The most common way of making a rangoli is to pinch the thumb and the forefinger and let the color to freely run out from the gap.
Rangoli was one of the major decorations or embellishments in the ancient times, but they have not lost their charm even in the modern context. These traditional embellishments are still used in India on various festivals and special occasions like marriages, birth ceremonies, and so. Although rangoli making is a popular art across India, but they are like a tradition in Maharashtra, where they are most prevalent. On the Diwali festival, people usually make various types of geometrical patterns and designs between which they place oil lamps (diyas).
Origin of Rangoli Festival
Rangoli is named differently in different Indian states like in South India it is called Kolam, Madana is Rajasthan, Chowkpurna is the name of rangoli in Northern India, Alpana in Bengal, in Bihar it is called Aripana, and so. According to the earliest disquisition or treatise on Indian painting, named Chitra Lakshana, a king and his kingdom were extremely grieved on the death of the high priest's son. Everybody along the king offered prayers to the creator of the universe, i.e, Lord Brahma for giving life to the boy. Brahmaji, being moved by the prayers of these people, came and asked the king to paint a likeness of the dead boy on the floor. He then put life into the portrait, thus relieved the entire kingdom from its sorrow and pain. This mythological tail is considered the scriptural evidence of the origin of this beautiful Hindu art, named Rangoli.
Rangoli as a Creative Expression
'Rangoli' is a Sanskrit word, signifying a creative expression of art by means of colors. In ancient times, beautiful rangoli patterns and designs were made on the entrances of Indian homes for beautifying them and welcoming the guests. Besides a creative expression of art, they were also considered a symbol of good-luck. Ours is the culture of, “Athiti Devo Bhava†means “Guest is Godâ€. So, what can be better than rangoli in expressing this cultural mannerism and hospitality that we possess by tradition. Although rangoli is made on many occasions in India, but the Diwali festival witnesses the greatest use of rangoli. People made rangoli on the entrance doors of their homes on the auspicious occasion of Diwali, not only to welcome guests, but goddess Laxmi (the goddess of wealth and fortune).
The formation of an ideal rangoli art demands the attentive use of vibrant rangoli colors on a properly broomed and cleaned floor. However, rangolis are simple two-dimensional designs, but even the modern three dimensional art becomes graceless before them. Freehand use of vivid colored powders is made while making a rangoli. The most common way of making a rangoli is to pinch the thumb and the forefinger and let the color to freely run out from the gap.
Rangoli was one of the major decorations or embellishments in the ancient times, but they have not lost their charm even in the modern context. These traditional embellishments are still used in India on various festivals and special occasions like marriages, birth ceremonies, and so. Although rangoli making is a popular art across India, but they are like a tradition in Maharashtra, where they are most prevalent. On the Diwali festival, people usually make various types of geometrical patterns and designs between which they place oil lamps (diyas).
The literal meaning of 'Diwali' in Sanskrit is 'a row of lamps'. The most popular tradition of Diwali is filling little clay lamps with oil and wick and lighting them in rows all over the house. Even today, the tradition projects the rich and glorious past of our country and teaches us to uphold the true values of life.
Diwali has many legends and religious accounts associated with it. Lights and diyas are lit to signifying the driving away of darkness and ignorance, as well as the awakening of the light within ourselves. It is the perfect time for family gatherings, foods, celebrations and pooja. Goddess Laxmi plays a major role in this festival, as do Ram and Sita. This autumn festival is a five-days celebration, of which each one has its own significance.
People renovate and decorate their houses and business places. Entrances are made colorful with lovely traditional motifs of Rangoli designs to welcome Laxmi, the Goddess of wealth and prosperity. To indicate her long awaited arrival, small footprints are drawn with rice flour and vermilion powder (kumkum) all over the houses. Lamps are kept burning all through the nights.
In order to welcome Goddess Laxmi, the house is kept clean and rangoli is drawn at the doorstep. A pandit is consulted for the best time of puja. The general things needed for a diwali puja are silver and gold coins, suparis, uncooked Rice, paan leaves, kumkum for applying tilak, mithaai (Indian sweets), camphor, agarbattis (incense sticks), dry fruit (almonds, cashews), flower petals and Lakshmi-Ganesh icon.
The pooja ritual is performed in the evening when tiny diyas of clay are lit to drive away the shadows of evil spirits. Bhajans are sung in praise of the goddess and sweets are offered to her. Diwali puja consists of a combined pooja of five deities: Ganesha is worshipped at the beginning of every auspicious act as Vighnaharta; Goddess Lakshmi is worshipped in her three forms Mahalakshmi,the goddess of wealth and money, Mahasaraswati, the goddess of books and learning and Mahakali. People also worship 'Kuber'- the treasurer of the gods.
Diwali has many legends and religious accounts associated with it. Lights and diyas are lit to signifying the driving away of darkness and ignorance, as well as the awakening of the light within ourselves. It is the perfect time for family gatherings, foods, celebrations and pooja. Goddess Laxmi plays a major role in this festival, as do Ram and Sita. This autumn festival is a five-days celebration, of which each one has its own significance.
People renovate and decorate their houses and business places. Entrances are made colorful with lovely traditional motifs of Rangoli designs to welcome Laxmi, the Goddess of wealth and prosperity. To indicate her long awaited arrival, small footprints are drawn with rice flour and vermilion powder (kumkum) all over the houses. Lamps are kept burning all through the nights.
In order to welcome Goddess Laxmi, the house is kept clean and rangoli is drawn at the doorstep. A pandit is consulted for the best time of puja. The general things needed for a diwali puja are silver and gold coins, suparis, uncooked Rice, paan leaves, kumkum for applying tilak, mithaai (Indian sweets), camphor, agarbattis (incense sticks), dry fruit (almonds, cashews), flower petals and Lakshmi-Ganesh icon.
The pooja ritual is performed in the evening when tiny diyas of clay are lit to drive away the shadows of evil spirits. Bhajans are sung in praise of the goddess and sweets are offered to her. Diwali puja consists of a combined pooja of five deities: Ganesha is worshipped at the beginning of every auspicious act as Vighnaharta; Goddess Lakshmi is worshipped in her three forms Mahalakshmi,the goddess of wealth and money, Mahasaraswati, the goddess of books and learning and Mahakali. People also worship 'Kuber'- the treasurer of the gods.
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