VISHU SADHYA 2013

Our Vishu Sadhya this year was simple but very enjoyable,  especially because we are with our elder son and more so because, being Sunday, we could have our lunch at the right time.

We had mambazha pulissery, chakka curry, mixed vegetable thoran,badam payasam,pappadam and karuvadam.

We also had elai adai in the evening.

Happy Vishu once again!

Advertisements

Recipe : Ribbon Pakoda

Ribbon Pakoda has been an all time favorite and a must for Diwali in most Tamil households for a long time.  It is called ribbon Pakoda as the snack looks like a ribbon.

There are different recipes for this and they all come out equally tasty. My dear sister has this mouth watering combination of ingredients:

Raw rice  : 5 cups
Fried dal  : 1 cup

Wash and dry the rice. Dry roast the dal until a nice aroma arises. Get the rice and dal milled together. This is the basic flour.

The other combinations are:

1)  Besan        : 2 cups
     Rice flour  : 2 cups

2)  Besan        : 1 cup
      Rice flour : 2 cups

3)  Besan              : 1.5 cups
     Fried dal flour : 0.5 cup
     Rice flour        : 2 cups

I have tried all the above combinations with good results.

On to the recipe:

Flour as per any one of the combinations above
Red chilli powder    : 1 or 2 tsp as per taste
Hing                         : 1 tsp
Salt                           :  to taste
Butter                       : 2 tbsp
Black sesame seeds  : 2 tsp
Oil                            : for frying

Method:

Beat the butter and salt together until fluffy. Soak the hing powder in a little water. Mix the flour and red chilli powder in a wide mouthed pan or plate. Add the butter-salt mixture, soaked hing, and sesame seeds. Add water as required and knead to a soft and stiff dough.

Heat the oil. When the oil starts smoking, press the dough into it using the 2 slits plate. Remove from oil when done.
 
Enjoy!        

Recipe: Boondi Laddu

Happy Diwali to all!

I am writing a full post after a very long time; I just couldn’t keep away from publishing a new post during Diwali season. Though I am still not able to prepare any fancy sweets this Diwali, I am posting the recipes of the goodies I prepared in the previous years and have not posted.

Boondi Laddu is a melt-in-the-mouth delicacy, prepared all over India in different ways (Unity in Diversity), the main difference being the size of the boondi or globules. The very first time I sent these laddus to my younger son in the US, he said it was a big hit with his American colleagues. They came again and again for these “sugary globules pressed into a ball” and went ga ga over it.

 In the northern part of the country it is popularly known as motichoor laddu as the boondis they prepare are the size of small pearls, hence the name motichoor, moti meaning pearl in hindi.

In the South the boondis are slightly bigger. Laddus are a must in South Indian weddings and all other major functions like Upanayanam, Choulam, and the first birthday of the baby.

Laddus would not be prepared at home until a few years back; we had them only during marriages or upanayanams when we had cooks to come and prepare them. I started preparing them only when we were on our own and did not get the homemade laddus. I remember the first time we prepared these at home was in 1977. My brother was visiting us and I wanted to surprise my parents by sending homemade laddus to them. I do not know their reaction as we did not have instant communication those days like we have today.

Preparing the boondis is the most difficult part of making laddus. Once this has been mastered, the rest is not very difficult. I wish I could post a video of boondi making, later perhaps. One has to use a special ladle, a boondi jarni (a flat spoon with holes), which has an upturned rim so that the batter will not spill from the outer rim.

To the recipe now,

Ingredients:

Bengal gram flour       : 1 cup
(Besan/Kadalamavu/
Kadalehittu)
Sugar                           : 3 cups
Oil                               : for deep frying
Food color (orange)     : a few drops

To garnish

Ghee                            : 4 tbsp
Cloves                          : a few
Pachakarpooram         : one pinch
Saffron (optional)         : a few strands
Cardamom  powder     : 2 tsps
Raisins                          : 2 tbsp
Cashew nuts (broken)  : 2tbsp
Nutmeg powder           : 1/2 tsp
Diamond shaped sugar candy: 2 tbsp
(kalkandu)

Method:

Boil the sugar with 2 cups of water. Remove the impurities by adding a little milk. Make a one string consistency sugar syrup and remove from stove. Add the saffron soaked in a little milk and a few drops of orange food color. Add the cardamom powder, nutmeg powder, pachakarpooram, kalkandu and crushed cloves.

Make a batter of pouring consistency by adding water to the besan.Whisk well so that there are no lumps. Heat oil in a wide mouthed pan (Some people use ghee to fry the boondis, but I prefer oil as the ghee solidifies to a sticky texture when it cools). When the oil is heated, hold the ladle (jarni) above the heated oil and pour one big spoonful of batter into the ladle. The batter will drop into the oil as little globules. Fry till they are cooked. They should not become crisp or they will not absorb the sugar. Remove and put in the sugar syrup. Repeat till all the batter is used up.

Heat the ghee in a small pan and fry the raisins and broken cashew nuts to a golden color. Pour over the boondis soaking in sugar syrup. Mix well. Make into balls of desired size.

Enjoy your Diwali with laddus!

THIRUVONAM

Hope everyone had a sumptuous Onam.

We celebrated Onam by making a traditional pookalam (with hand collected flowers) and of course, the traditional Onasadhya (Onam feast). We had sambar, aviyal, olan, puliinji, naranga achar, pappadam, pazham, salted chips and sweet chips and Palada Pradhaman (recipe later).  Onam was all the more enjoyable because our elder son is with us to celebrate Onam and also because I could send some Onam goodies over to our younger son and family through a friend.
I am still unable to type long posts, so I will end this here. More later.

Manjal Chatham

We had a quiet Pongal this time, with only the two of us at home. Yet, we like to celebrate all the festivals in the traditional manner. We may not have an elaborate spread of goodies, which is what Indian festivals are all about, but we still observe the festivals. We offered sarkkarai pongal, vella neyvedyam and Manjal Chatham to Lord Suryanarayana and prayed for peace and prosperity for all.

Our usual practice is to prepare venpongal and sarkkarai Pongal on the morning of Pongal and have these for breakfast. This year, we had a little deviation from that practice and decided to have brunch.

When we were growing up, there was no practice of breakfast in most of the  houses in our village. The children had their brunch at around 9a.m., before going to school and the elders would eat around 10.30 or 11 am. Actually our house was an exception as we had idlies every morning. Our grandfather used to have idlies for breakfast before he went to visit our farm about 4 kms away. We children also had a mini breakfast along with him and our brunch before going to school.

Coming back to pongal celebrations, for Pongal brunch at Puthucode we had Manjal Chatham, Avarakkai sambar and pumpkin poduthuval, with karuvadam, vadam and payasam. As I had said earlier we did not prepare sarkkarai pongal or venpongal in those days. We used to relish the Manjal chatham also known as Pongal chatham. I particularly remember the color sequence of that brunch. For Makara Sankranthi, we children usually adorned our hands and feet with mehendi. The mehendi colored hands in bright yellow Manjal Chatham in which hot home made ghee and brown sambar was poured, produced a beautiful color combination, which I can recollect even today. I have not been preparing Manjal Chatham for very long now so I decided to prepare it this year. It is a very simple colored rice with nothing to spice it up yet we used to relish it as our taste buds were still very sensitive and not spoilt by harsh spices.

Over to the recipe

Ingredients

Cooking rice 1 cup
Toor dal 1 tbsp.
Turmeric powder 1 tsp
Salt to taste

Method

Wash and cook the rice with Toor dal, turmeric powder and enough salt. Your Pongal Chatham is ready.

This Pongal chatham is prepared during karkitaka Sankranthi and also during the bridal shower. In our community, the bridal shower is given by the paternal aunt (Athai) or maternal uncle’s wife (mami). A couple of days before the wedding the bride is invited to either of the aunts’ house with friends and other girls in the family and given a lunch in which Manjal Chatham is served. Mehendi is done to the bride and others after this function. Similar function is held in the groom’s aunt’s place for the groom.