GANESH CHATHURTHI

Ganesh Chthurthi is celebrated in Tamil month Avani on Sukla pasha chathurthi thithi. (17 - Sep -2015)

The clay idol of Lord Ganesha is placed in the decorated mandapam. Flower garland , specially erukamboo garland is used for decorating the idol. An umbrella is placed above the idol

Procedures for making handmade Ganesh idol:

Neivedhyam Recipes

Coconut Vella Kozhukattai
Ulundhu Kozhukatti (savory)
Ellu kozhukatti
Ammini kozhukattai
Idli
Moong dhal payasam
Sakkarai pongal
Kadala parupu sundal
Ulundhu Vadai
Appam
Fried Kozhukattai

Fruits (especially wood apple & black berries)

Punar pooja is done the next day with betel leaves , nuts and payasam (or milk) as offerings.
Then the idol is moved to the north side of the mandapam until visarjan.

KRISHNA JAYANTHI | GOKULASHTAMI RECIPES

Krishna Jayanthi also called as Krishna Janmashtami/Gokulashtami is celebrated every year during the month of Avani on Krishna Baksha Ashtami. This year Gokulashtami falls on 5-Sep-2015.

Some families perform elaborate poojas during the sunset. We typically draw various kolams(not to miss the Kutti Krishna foot print) with rice flour and perform a simple pooja in the evening.

We also dress the little ones in the costumes of Radha and Krishna

Butter, Aval and seedai are a must for Neivedhyam

ATHIRASAM

Athirasam sounds like a simple sweet with very few ingredients but is it is challenging to get to right even for seasoned cooks. After several attempts I am finally posting the recipe. Athirasam is prepared for both Krishna Jayanthi and Diwali without fail.

KAVUNI ARISI SWEET | BLACK RICE PUDDING

Black rice is rich in anti oxidants and has lots of other health benefits. It was once known as forbidden rice in China and it was consumed only by the emperors.

This rice is called as Kavuni arisi in India and is very popularly served as a dessert in few South Indian marriages. This recipe is quite similar to black rice pudding served in China. This pudding has a very unique and nutty flavour to it. The dark purple color makes it appealing too. This can be had as an healthy breakfast too.

EGGLESS CHEWY BROWNIES

I had been trying to bake a decent eggless brownie for the past few years but most of my attempts failed. The brownies either turned very gooey in the middle, or very dry, cookie like or sometimes even cake like. Finally I found a recipe that worked in a cookbook from my local library. The brownies turned out to be little chewy which we liked.

MYSORE RASAM

Mysore rasam is a very flavourful rasam prepared with freshly ground rasam powder with coconut. I used to prepare this rasam for special occasions.My son used to drink this rasam like a soup!

Ingredients
Cooked toor dhal: 1/2 cup
Tomato: 1 small
Tamarind: one large gooseberry size
Curry leaves: a sprig
Turmeric powder: a pinch
Asafoetida: a generous pinch
Salt: 1.5 tsp (adjust to taste)
Coriander leaves: few

To fry and grind
Coconut oil/ ghee: 1 tsp

Dried red chillies: 4 or 5

Bengal gram dhal/Kadala paruppu: 1.5 tsp
Coriader seeds/Dhaniya: 1 tablespoon
Cumin seeds/Jeera: 1/2 tsp
Pepper: 1/4 tsp
Fengureek seeds: 1/8 tsp
Grated coconut: 3 tablespoons

To temper
Coconut oil/ ghee: 1 tsp
Dried red chillies: 1 or 2 (optional)
Mustard seeds: 1/2 tsp
Cumin seeds: 1/4 tsp

Procedure:

1) Soak tamarind in enough water
2) Heat 1 tsp of oil in a pan and fry the bengal gram dhal, coriander seeds, cumin, pepper, fenugreek & chillies

3) Once it turns reddish brown, add the grated coconut and fry for a minute. 

4) Allow it to cool and grind to a fine powder in a mixie

5) Extract the tamarind juice with 2 cups of water
6) Boil the tamarind juice along with chopped tomatoes.

7) Once it comes to a boil add curry leaves, turmeric powder,salt and asafoetida and simmer for 10 minutes until the tomatoes are cooked

8) Now add the cooked toor dhal and 1 more cup of water, increase the flame to high and allow it to come to a boil.
9) When the rasam is about to boil add the ground rasam powder and boil for not more than a minute
10) Temper with 1 tsp ghee, mustard seeds and cumin seeds and garnish with chopped coriander leaves

KARADAYAN NONBU UPPU ADAI

KARADAYAN NONBU VELLA ADAI

Ingredients
Raw Rice: 1 cups
Karamani (Black eyed bean):  1/4 cup
Finely sliced coconut: 1/2 cup
Water: 1.5 cups
Ghee:1/2 tsp

Jaggery grated: 1 cup

Cardomom powder: 1 tsp

Procedure:

Step1:

Wash the rice and dry it

Step2:

Dry roast the rice in medium flame until it becomes light brown and let it cool.

Step3:

Dry roast karamani for 2 - 3 minutes and add water and cook for 15 min.

Step4:

Slightly fry the sliced coconut in 1 tsp of ghee.

Step5:

Powder the rice in a mixie

Step6:

Dry roast the rice flour again for 2-3 minutes.

Step7:

Heat 1.5 cups of water in a pan and add grated jaggery to it.Once the jaggery starts melting add sliced cocunut,cooked karamani and cardomom powder.

Step8:

Now slowly add half of the quantity of powdered rice and stir continously until the flour is cooked and thick consistency is reached. Allow it to cool.

Step9:

Make round shapes with the dough with a hole in the center and steam cook in idli plate for 7-10 minutes