NAVRATRI--- SAGO SEMIYA &RICE PAYASAM--& BLACY EYED BEENS SUNDAL

MAA DURGA -- SHAILAPUTRI

Navratri, the festival of nights, lasts for 9 days with three days each devoted to worship of Ma Durga, the Goddess of Valor, Ma Lakshmi, the Goddess of Wealth and Ma Saraswati, the Goddess of Knowledge. During the nine days of Navratri, feasting and fasting take precedence over all normal daily activities amongst the Hindus. Evenings give rise to the religious dances in order to worhip Goddess Durga Maa.1st - 3rd day of Navratri On the first day of the Navaratras, These initial days are dedicated to Durga Maa, the Goddess of power and energy. Her various manifestations, Kumari, Parvati and Kali are all worshipped during these days.

And the very first day we worship as Shailaputri , Durga , Shailputri (Daughter of Mountain) She is a daughter of Himalaya and first among nine Durgas. In previous birth she was the daughter of Daksha. Her name was Sati - Bhavani. i.e. the wife of Lord Shiva. Once Daksha had organized a big Yagna and did not invite Shiva. But Sati being obstinate, reached there. Thereupon Daksha insulted Shiva. Sati could not tolerate the insult of husband and burnt herself in the fire of Yagna. In other birth she became the daughter of Himalaya in the name of Parvati - Hemvati and got married with Shiva.

To day' s naivedyam:---
SAGO – SEMIYA & RICE PAYASAM:-
1/2 cup –sago(saggubiyam, sabudana, javvuarisi)
1 tab sp – rice
1 tab sp -- semiya(vermicelli)
Sugar--- 1/2 cup
Cardamom powder--- 1 tea sp
Cashew nuts – 10-15 broken
Raisins—10-15
Ghee – 1 tea sp
Milk – 1 cup
Cook sago and rice to gather and keep a side
Now heat ghee in a pan and fry cashew and raisins remove and keep a side
Fry semiya in the same pan till light golden color and add water and cook till it become soft then add this to rice and sago mixture add milk and sugar also mix well and add cashews and risins ,cardamom powder mix well and remove from fire
And offer this to maa durga

BLACK EYED BEENS SUNDAL(ALASANDA GUGGILU)
Soak beens for 1 hour and cook them in pressur cooker for 2 whistles remove from fire and let it cool
Heat 1 teasp oil in a pan add mustard seeds , cumin seeds ,curry leaves ,asafoitida let them popup then add beens to this add salt to taste stir once and remove from fire
(if you want you can add lime juice and grated coconut to this)

CHINTACHIGURU PAPPU (TENDER TAMARIND LEAVES DAL)

Chintachiguru pappu:--Tour dal – 1 cup
Chintachiguru --- 11/2 cup (tender tamarind leaves, we use them when they are very young)
Small onion – 1 chopped
Green chills – 4-5
Turmeric powder – 1/2 tea sp
Red chili powder – 1/2 tea sp(according to your taste )
Salt to taste
Oil – 1 tab sp
Mustard seeds – 1/2 tea sp
urad dal -- 1 tea sp
cumin seeds – 1/2 tea sp
garlic cloves – 4 crushed
curry leaves a few
soak tour dal for 10 min. then cook till soft and add chopped onion, green chilies, tamarind leaves and let it cook till tamarind leaves are cooked properly(it will take 15 -20 min) then add salt to taste, turmeric powder, red chili powder mix well and cook 5 more min. remove from heat and mash well
now heat oil in a pan add mustard seeds let it popup then add urad dale, cuminseeds, garlic and curry leaves and add this to dal
mix well and serve hot with rice and aavakai

KARIVEPAKU PODI --- CURRY LEAVES POWDER

In this powder I used 2 cup's of curry leaves . curry leaves :--we Indian people use such a wonderfull, nutrition-packed,aromatic herb in our daily cooking. It is a good appetizer,and good for digetion and hair. and also very rich in iron and folic acid
And cumin and coriander seeds are very effective to help in digetion and liver.
And garlic is claimed to help prevent heart desease including high blood pressure and cholesterol.
So I can say this powder is very help full for your body.Enjoy it




Karivepaku podi:--Curry leaves ---- 2 cups
Red chilies – 20 big
Coriander seeds – 1/2 cup
Cumin seeds – 1 cup
Garlic --- 1 small
Tamarind – small lemon size
Salt according to taste
Heat a pan add coriander and fry till light golden color remove and keep a side. Then add red chilies and fry for few min. remove and add to coriander. Now fry cumin seeds in the same pan till golden color and add to coriander and red chilies. fry 3/4 of curry leaves and grind all above ingredients with salt and tamarind in to a powder at last add garlic cloves and run the mixee for 2sec. remove and store in a bottle or a air tight container. This will stay for 15 days to1 month. if it is not finished!
Yes it will finish with in 1 week in my home
You can serve this one with hot rice and a dash of ghee or with dosa, idli
Apply some ghee on top of the idli and serve this curry leaves powder with a little ghee on top of the powder also this the typical way to serve this powder.

RAGI SEMIYA --- FINGER MILLET VERMICELLI

RAGI --- FINGER MILLET

How to make ragi semiya:---

Ragi flour -- 11/2 cup

rice flour --- 1/2 cup

salt a pinch

water opprox. -- 2 cups

oil or ghee --- 1/2 tea sp

Mix ragi and rice flour in abowl

Heat water in a sauce pan add salt and ghee and bring to a boil then add flour mix cover and leave for 5min. then mix with a wooden spoon and let it cool

Now kend with hands nicely and make a doughlike a chapati dough

Then make medium size balls and fill this balls in to muruku maker or savai maker or you can use pasta maker also

Then sqeese in to a plate or idli plate and steem cook for 5-6min. let it cool for some time.

Now remove and saparate semiya with hands(uply little oil to your hands)

Now you can use this for sweet or savory

For Sweet :-

Ragi semiya --- 1 cup

grated coconut -- 1 tab sp

grated jaggery -- 1 tab sp

cardomom powder --- 1/2 tea sp

cashew nuts - -- 5-6 broken

raisins a few

a little bit ghee for frying dry fruits

Mix all above ingredients in a big bowl mix well and serve

For savory:--

chopped onion -- 1 no.

chopped green chillies -- 2 no.

grated coconut -- 1 tab sp

curry leaves -- a few

lemon juice -- 1 tab sp or according to your taste

oil 1 tab sp

Ragi semiya --- 1 cup

mustard seeds -- 1/2 tea sp

cumin seeds -- 1 tea sp

peanuts crushed -- 1tab sp

Heat oil in a pan add mustard seeds let it popup then add cumin seeds, curry leaves, green chillies and onion and fry till onion become soft then add Ragi semiya stir once and remove from heat add grated coconut and lemon juice mix well to comdain and serve hot

This will be very tastey and a great breakfast item

This is my entry for Suganya 's JFI - Whole Grains at http://tastypalettes.blogspot.com/

GREEN TOMATO CHUTNEY

Green tomatoes -- 4 no.

Green chillies --- 10 - 15

Cumin seeds --- 1 1/2 tea sp

Uard dal --- 1 tea sp

tamarind ---- 1 small lemon sized

oil ----- 1 teasp

Salt to taste

Garlic cloves ---- 4 cloves

Cut tomatoes in to small pieces,heat oil in pan add uard dal,cumin seeds, green chillies one by one then add tomato pieces salt to taste stir once and cover and cook till tomato become soft

Remove from heat and cool it , then grind it in to a paste at last add chopped garlic and run for 1 sec.

Remove and serve with dosa,idli,or rice

KESAR RASMALAI

This one is my mom's most favorite sweet so this recipe is for my mom This is for you amma

1/2 let. -- milk

1tab sp -- curd

2 cup's -- sugar

water

milk --2 cups

3 tab sp's -- condenced milk

saffron few strands

In a heavy bottomed pan heat milk and bring to a boil.

when it starts boiling add curd and stir continuosly untill milk curdles completely

Let it cool and set completely,drain using a muslin cloth

Place a heavy weight on this to drain away all the excess water for about 7 min. (Make sure that there is no water leftin paneer else the paneer balls will break when we put in to the sugar water)

Mash paneer well (you can just run it in ablender or cam mash with hands nut mash well ans smoothly.)

make small ball's of the paneer mixture.

Meanwhile in the pressure cooker add 1 cup of water along with 1 cup of sugar. When the sugar melts in the water add just 10 paneer balls keeping a good distance between each of them and pressure cook for 2 -4whistles. Repeat the process untill all is done adding little sugar and water as required for each batch.

In another pan heat the milk with saffron and bring it to boil then add condenced milk and stir well(if you need more sweet you can add some sugar to the milk)

Remove from heat and Now add the above paneer balls draining them from sugar water slightly.

Chill for few hours and serve chilled

FRENCH TOAST

4 pieces --bread (i used normal bread you can use your favorite type of bread)

2 eggs

1/2 cup --milk

1/2 tea sp -- cinamon powder

1 tab sp -- sugar (or you can use salt as per taste and pepper)

Butter for frying

Remove the crust of the bread(If you want,Idid'nt remove that).

Crack eggs in to a bowl and add 1/2 cup milk, 1tab sp sugar(or salt and pepper),1/2 tea sp cinamon powder beat well

Heat a flat pan add a little butter to it, dip the bread slices in egg mixture bouth sides completely covered with egg mixture now if you like sprinkle some more cinamon powder on it

and fry it till golden colour

Remove and serve with any fruit you like, like banana or apple with a cup of hot coffee or hot chocolate ENJOY IT

సొరకాయ పులుసు &కాబేజీ పప్పు కూర BOTTLE GOURD IN TAMARIND SAUCE WITH CABBAGE STIR FRY

సొరకాయ పులుసు &కాబేజీ పప్పు కూర & అన్నం

This one is my fav combo.Ilove these two curries with hot plain rice wow that will be a heavenly feeling for me hope you all also enjoy my fav. comboFor Cabbage stir fry:- కాబేజీ పప్పు కూర

Cabbage chopped --11/2 Cup

tour dal cooked - 1/2 cup

greated coconut - 1/2 cup

Greenchillies - 3-5 slited

A few curry leaves

Oil -- 1 tab sp

mustard seeds -1/2 tea sp

cumin seeds - 1/2 tea sp

onion chopped - 1no

Heat oil in a pan add mustard seeds let them popup then add cumin seeds curry leaves, chopped onion , green chillies and fry for 2 min.

Then add chopped cabbage, salt to taste, turmeric powder cover and cook for 5-8 min,

then open and fry for 5 more min and add cooked dal and coconut and stir fry for 3 min. and remove from heat and serve with rice and any tangy curry

సొరకాయ పులుసు (Bottle gourd in tamarind sauce)

Bottle gourd - 1 no

onion -1 finelly chopped

Tomato -1 finely chopped

green chillies -3

Red chili powder - 1 tea sp

turmeric powder - 1/2 tea sp

Salt to taste

Jaggery(grated) --1 tab sp

Coriander &cumin seeds powder - 1tea sp (freshly ground)

Oil --1 tab sp

Mustard seeds - 1/2 tea sp

cumin seeds --1/2 tea sp

fenugreek (menthi )seeds --1/4 tea sp

Asafoetida -1/2 tea sp

uard dal -1 tea sp

a few curry leaves

Tamarind --a lemon sized(aprx.10-15 gms) soak in hot water and extract juice with 1/2 cup of water

Remove the skin of bottle gourd wash and cut in to the equal pieces(1inch)

cook with little water for 5-7 min.

now add tamarind juice, salt, turmeric powder and let it cook for 5 more min.

Then add red chilli powder, coriander&cumin powder,jaggery let it cook

In the same time heat oil in other pan add mustard seeds let them popup then add cumin seeds, uarddal,asafoetida,curry leaves then add chopped onion and fry till onion become soft then add chopped tomato let tomato cook till soft then add this to bottle gourd and let it cook for 15 min. more or till gravy becomes thick like a stew (If you want a thin gravy you can add 1/2 cup more water with tamarind juice)

Remove from heat and serve hot with plain rice and plain dal

This will taste better on the next day

And very well go with curd rice

PALPAYASAM

Long back I went to Guruvayur krishna temple there I had this payasam as prasadam from that time Ihad that taste in my mind and as soon i came home tryed that one and it came very well but not like guruvarappan prasadam i think that special taste is because of prasadam wow that was awesome, and after long time I tryed it now this time this was prity ok.So I want to share this with all of you and here's the recipe

Nellukuthari(or any other kerala rice normaly what they use for white rice)-- 1/4 cup (don't use basmathi rice)

milk -- 10 cups

sugar -- 2 cups

cardamom powder --1tea sp

Ghee --2 tab sp

cashew nuts --10 no.

raisins ---10 no.

Ghee for frying

condenced milk --1/2 tin

METHOD:----

Mix togather milk, rice,sugar, and 2 tabsp ghee take all these in a pressure cooker

cook on ahigh flame till the first whistle

soon after the first whistle lower the flame and cook for half an hour (don't worry about whistles just cook it in a very low flame for 30 minutes)

remove and cool

heat ghee in a pan fry cashews and raisins add to payasam

add condenced milk and cardamom powder and mix well

serve hot or chilled

This payasam goes to Festive food event started by Priti and Purva,theme for this month being Onam Celebration hosted by Priyanka at asankhana

KARAM BOBBATTU(SPICEY PARATHA, KARA HOLIGE)

Wheat flour – 2 cups
Salt to taste
Sugar – 1 tea sp
Water for mixing the dough
Coconut and sesame seed powder – 1/4 cup(kobbari nuv vula podi)
Oil or ghee for frying
METHOD:--
Mix wheat flour, salt, sugar in a bowl add water and make a soft dough like chapatti dough and leave it for 30 minutes
After 30 minutes divide the dough in to small balls
Take dough balls in to your hands and make small cup shape and keep 1 tea sp kobbari nuv vula podi and cover from all sides then dust with dry atta or rice powder and roll in to round parathas
Heat a flat pan and place the paratha on it when one side is little cooked turn the other side and apply oil or ghee and turn the other side apply ghee or oil and fry till golden colour remove from heat and serve hot with plain dal

I served this with plain dal I made like this cook 1 cup toordal with water and a pinch of turmeric powder and salt to taste and gave a tadka with 1tea sp oil and mustardseeds,cumin seeds, curry leaves this dal will go with like this parathas or even with plain rice and pakodi wow what a great combo these are some my fav. combos that i will share with you all from my next post

thanks all of you for sharing with me

KOBBARI--NUV VULA PODI

grated coconut (dry) – 1 cup
red chili powder – 1 tab sp
cumin seeds – 1tab sp
coriander powder – 1/2 tab sp
sesame seeds – 1/2 cup
6-7 cloves -- garlic
salt to taste
Heat a fry pan and dry roast till it leaves nice aroma cumin seeds and grated coconut and mix all other ingredients and grind in to a powder
You can serve this powder with Idli & dosa
This powder will be a very good combo with hot rice
You can use this powder to sprinkle on top of some currys like potato,beans(any type), ridge gourd(turai,beerakaya,peerukangai)
Even for sabudana kichidi

MIRCHI KA SALAN

A Hyderabadi delicacy

4-5 green chilies --- bajji chilies or bhavnagri chilies or can use capsicum cut in to strips
Onion - 1 finely chopped
Tomato – 1 finely chopped
2 tab sp – oil
Cinnamon – 1 inch piece
Cloves – 2
Cardamom – 2
A few curry leaves
5-6 fenugreek seeds
Red chillier powder – 1/2 tea sp
Coriander powder – 1/2 tea sp
Turmeric powder – 14 tea sp
Salt to taste
For paste:--
1 tab sp-grated dry coconut
1tea sp – poppy seeds(kush kush, gasagasalu, gasalu,gasagase)
1 tea sp sesame seeds
4 cloves garlic
1 tea sp cumin seeds
1 tab sp – ground nuts(peanuts, pallilu, verukadalai)
Dry roast peanuts and cumin, sesame seeds,
Soak kush kush in hot water for 10 min then grind in to a smooth paste with coconut and sesame seeds, garlic, cumin seeds, coriander powder ground nuts, grind in to a very smooth paste and keep a side
Heat oil in a pan slit the green chilies remove the seeds and fry in a hot oil till they turn whitish colour remove and keep a side
In the same oil add cinnamon, clove, cardamom fenugreek seeds when the seeds curry leaves crackle add onion and fry till it turns in to pink then add chopped tomato stir once now add chillier powder, turmeric powder, salt to taste, and ground paste and stir till the oil separates
Add 1 cup water and bring to a boil
Now add fried green chilies and simmer till the gravy thickens this takes 20- 25 min.
Serve with hot rice or biriyani or roti or even with poori

CABBAGE AND CHANA DAL CURRY

This simple and easy curry from my mom s kitchen it is very easy to make and very testy also

Cabbage – 2 cups chopped
Chana dal – 1 cup
Onion – 1 chopped
Green chilies -- 2 chopped
Tomato – 1 chopped
Salt to taste
Red chili powder – 1 tea sp
Turmeric powder – 1/2 tea sp
Garam masala – 1/2 tea sp
Pani puri or chat masala – 1/2 tea sp
Oil – 2 tea sp s
Mustard seeds --- 1/2 tea sp
Cumin seeds --- 1 tea sp
Curry leaves a few
Soak chana dal for 10 min then cook till half cooked then add chopped cabbage and let it cook till dal and cabbage cooked properly remove from heat and keep a side
Now heat oil in a pan add mustard seeds let them pop up and add cumin seeds and curry leaves then add chopped onion and green chilies fry till onion become soft then add chopped tomato, salt to taste, turmeric powder, chili powder, garam masala powder fry till tomato become soft then add this to cabbage and dal mixture mix well add pani puri or chat masala powder mix well and serve hot with roti or rice

POORNALU

Poornam boorelu is one of the most popular and traditional sweet from Andhra. Some parts in Andhra they call this sweet as poornalu or boorelu we make this sweet for varalakshmi vratam and ganesh chaturth In some parts of tamilnadu also people make this sweet they call this as sooyan or sugiyan or suiyam
Here 's the process of making the traditional Andhra sweet
For filling:-
Channa dal (split chick pea)—1 cup
Grated jaggery—1/2 cup
Sugar -- 1/2 cup
Grated fresh coconut—1/4 cup (optional)
Cardamom powder – 1/2 tea sp
For dipping:-
1 cup – urad dal (black gram)
11/2 cup – rice
1/2 cup – sabudana (sago) saggubiyam
2 tab sp – maida
1 tea sp – rava (semolina)
Salt – a pinch
Oil for frying
Soak dal rice and sabudana together for 3-4 hours and grind in to a smooth batter like thick dosa batter remove and keep a side
Soak channa dal for 10 minutes and cook it very soft with enough water then add sugar and grated jaggery and mix together well and cook till it becomes thick then mash well together keep stirring continuously as dal tends to stick to the vessel and mixture become like a ball now add grated coconut and cardamom powder mix well and turn off the heat and let it cool
This will take 30 min to cook
Make small bite size balls from channa dal mixture
Take 2cups of dosa batter add 2 tab sp maida, 1tea sp semolina, a pinch of salt mix well this should be like a thick bajji batter
Heat oil in a deep frying pan take channa dal mixture ball dip it in the dosa mixture(rice and black gram dal mixture ) drop it in to the hot oil and fry till golden brown color remove and serve hot with ghee
Insted of making fresh dosa batter my mom gets milled one cup of urad dal and 2 cups of rice and 1/2 cup sabudana and she use this powder with enough water and mida and semolina ,a pinch of salt,a pinch of baking powder, mix well and leave for 10 -15 minutes
You can use the rest of the powder for extending left over dosa or Idli batter and make nice oothappams
And also can make nice crisp murukus with this powder