PARUPPU KEERAI - FROM KONGU NADU

Kongu Nadu A very beautiful part of Tamilnadu, Kongu means honey or Nectar in ancient Sangam tamil, Kongu nadu means honey like landscape.not even land people of kongu nadu also so sweet and very friendly people. This is the Western part of tamilnadu bordering Kerala and Karnataka states. Almost the area of this Kongu is forest and agricultural area. Some of the main industrial cities like combatore are also in Kongu nadu. The cuisine of Kongunadu is having some delicious dishes in every day menu like Kathirikkayi pulikuzhambu, Keerai masiyal or keerai Kadaijathu, arisim paruppu sadam, Palcurry Kuzhambu, Paruppu Keerai, Thattapayir Karakuzhambu and many more like this and to day I am here with a simple Pruppu keerai recipe which is very common in Kongu houses in every day meal. This I learn when I was in ooty my land lady uses to make this paruppu keerai almost 2 times in a week. And in ooty we use to get a different Paruppu keerai those leaves are little thick then spinach and looks like amaranth leaves. I never saw that green leafy vegetable yaa once I have seen them in channai too. Any way we can use any other leafy vegetable like spinach, amaranthus leaves or fenugreek leaves also in this recipe. Here I go with the recipe.
                                                                   

INGREDIENTS:---
Pruppu Kerai – 2 bundles or 1bowl chopped (if you are using 1 cup lentils with that same cup 2&1/2 cup chopped green leafy vegetables you have to add in this recipe. Not only paruppu keerai you can use Spinach, amaranthus leaves, fenugreek leaves also.)
Lentils – 1 cup (you can use split pigeon peas or yellow lentils)
Turmeric powder – 1/4 tea sp
Oil – 1/4 tea sp
Onion – 1 medium chopped or 1 tab sp chopped
Garlic --- 6 cloves chopped
Green chilies – 3 slit
Pepper powder – 1 tea sp
Salt to taste
For seasoning –
Oil – 1 tab sp
Mustard seeds – 1/2 tea sp
Cumin seeds – 1/4 tea sp
Asafetida – 1/4 tea sp
Curry leaves – 10 leaves
METHOD:---
1. Roast lentils in a pan till they turn in to light pink color and then add 2 cups of water, 1/4 tea sp turmeric powder and 1/4 tea sp oil and cook till lentils become soft. Remove from heat and leave a side.
2. Now heat oil in a pan add mustard seeds and let them popup then add cumin seeds, asafetida and fry for a second.
3. Then add chopped onion and fry till onion become translucent, now add chopped garlic, green chilies and fry for 1 min.
4. Now add chopped greens to this and cook for 5 min. then add pepper powder mix well.
5. Add cooked lentils, salt to taste mix well to combine every thing and cook for 5 more min. and remove from heat.
6. Serve with hot steamed rice or chapathis.
This paruppu keerai is for priya s RCI - KONGU NADU event strted by Lakshmi
Check my 2 more Kongu recipes Murungakkai Kara Kuzhambu and Arisim paruppu sadam

HAPPY VIJAYADASEMI - SRI RAJARAJESHWARI DEVI

The final and last day of navaratri Sri Kanakadurga Devi appears as Sri Rajarajeswari. After her victory in the battle with Mahishasura we celebrate Dasemi the 10th day as vijayadasemi vijaya means victory dasemi means 10th day. She is the mother of the world. she is the form of Lalitha tripura sundari devi.she appears on the 10th day sitting on the throne and holding sugarcane in one hand, and giving blessings to her devotees with a peaceful smiling beautiful face.

In Kanaka durga temple (vijayawada) she appears like this in the day time and in the evening there will be a boat festival in Krishna river, they bring the Goddess Kanaka durga utsava vigraham(a small idol of Kanaka durga devi) down they decorate a beautiful swan shape boat with lights and place the Devi idol on it and make few rounds in the Krishna river and bring back the idol to the main temple this is called Teppotsavam. Dasara is a very important and famous festival in Vijayawada which is celebrated every year. Kanakadurga temple is the synonymous with Vijayawada. Special poojas are performed during dasara and also called durga navaratrulu.

The most important poojas are Saraswati pooja and Teppotsavam. In my child hood we use to visit every day to the temple almost, this much croud is not there at that time, but now a days a large number of pilgrims attend the colourfull celebrations and take holy dip in the Krishna river. In this 10 days of navaratri Kanaka durga devi appears in 10 forms and these forms of the day is chosen as per the astrological star of each day in accordance with the lunar calendar so that the dates will change every year. So these are the 10 days and forms for this year ,Maa Kanaka durga will bless you all with healthy and happy, peaceful life

NINTH DAY OF NAVARATRI -- MAHISHASURA MARDHINI

Maha navami the ninth day of navratri on this auspicious day Maa durga appears as Mahishasura mardhani. This is the most fiercely form of Maa Durga which is the warrior aspect of divine mother. Mahishasura mardhani is the form of Durga Devi after she killed mahishasura. Mahishasura mardhani means the slayer of Mahishasur. So people celebrate this day as divine mother s victory on bad evil. 
She appears riding on a Lion with ten arms carrying weapons was given by Gods and maintaining a meditative smile on her beautiful face. To day devotees read Mahishasura Mardhini Stotram and offer Pulihora (tamarind rice) Garelu (lentil dumplings) panakam (jaggery juice) vadapappu (moong dal salad).
                                                                     

ASTAMI THE EIGHTH DAY OF NAVARATRI SRI MAHA DURGA DEVI - KADAMBAM ANNAM

Astami the eight day of navratri on this auspicious day Kanaka Durga Devi is appears in the form of Durga. The most powerful goddess she is the mother of the universe, she is the power and she is behind the work of creation, preservation and destruction of the world. Durga Devi is mentioned by Veda s as a supreme power. picture source vijayawada kanaka durga temple.

The meaning of the Durga in Sanskrit is a fort, or is a place which is very difficult to reach. And one more meaning of durga is Durgatinashini meaning is the one who removes your sufferings. Hindus believe that Durga Devi protects her devotees fro the evils of the world and removes there sorrows. She is Simha vaahini means Loin is her vehicle, she is Trinayani means she is a three eyed Goddess. So durga Devi appears on Astami day to kill Mahishasura (an inhumane force/ a demon with buffalo face) with three eyes and eight arms with holding many weapons and red color saree and beautiful jewellery is made by gold and ocean pearls and precious stones. On this Durgastami day people believe praying Durga Devi with red color flowers, cloths and read Durga saptashati or Devi mahatyam and offers Pulagam or Kadambam Annam as prasadam

Here is my recipe for Kadambam Annam 

INGREDIENTS:----
Rice -- 1 cup
Tour dal (split pigeon peas) – 1/2 cup
Moong dal – 1 tab sp
Channa dal – 1 tab sp
Mixed vegetables – this should be 9 types of vegetables like – okra, pumpkin, bottle gourd, sweet potato, eggplant, Indian broad beans, drumstick
Tamarind paste – 1 tab sp
Sambar powder – 1 tab sp
Salt to taste
Turmeric powder – 1/4 tea sp
A few curry leaves
Oil or ghee – 1 tab sp
Mustard seeds – 1/2 tea sp
Asafetida – 1/2 tea sp 

METHOD:---
1. Mix rice and dal s wash and cook till they become soft (if you are using a pressure cooker the cook for 3 whistles) and leave a side.
2. Now boil the vegetables in enough water with salt and turmeric powder till half done then add tamarind paste and cook till raw smell of the tamarind disappears. 3. Now add curry leaves and sambar powder mix well and cook for 2 min.mix well and add rice and dal mixture and mix gently (don't mash the rice).
4. Now heat ghee or oil in a pan add mustard seeds and let them popup then add asafetida and add this seasoning to Kadambam rice mix gently and offer to Goddess Durga.

SEVENTH DAY OF NAVARATRI MAHA SARASWATI

Saptami the seventh day of navaratri Kanaka Durga Devi appears as Sri Maha Saraswathi. Seventh day is Moola Nakshatram which is the maa Saraswathi s nakshatram (astrological star). She is the goddess of knowledge and music and arts, and also she regarded as Vagdevi Goddess of sound, speech, consciousness and wisdom. Maa Saraswathi appears with white dress, seated on white lotus and with four hands in one hand holding a book, in one hand playing veena (a musical instrument) in one hand japa mala(rosary) this representing the power of meditation and spirituality and in the other hand Kamandalam(A pot with sacred water)representing creative and purificatory powers. Saraswath Devi is also referred as Sharda Devi. A white swan is her vahanam (vehicle) so that she is known as Hamsa vahini. On this navaratri seventh day especially Saraswathi devi is worshipped and all students are traditionally required to study on this day and also start study of something new on the same day. Small children under 5 year's starts to write there first alphabet which is called Vidyarambham is take part today. Gurus (teachers) are worshipped to day as embodiments of Saraswathi. Offering honey is very important in Saraswathi pooja, as honey represents perfect knowledge. You can offer any sweet like Payasam,
                                                                         

And here is the SARASWATHI VANDANA MANTRA
YAA KUNDENDHU TUSHAARA HAARADHAVALAA, YAA SHUBHRAVASTRAAVRITHA
YAA VEENAVARA DANDAMANDITAKARA, YAA SHWETHA PADMAASANA
YAA BRAHMAACHYUTHA SHANKARA PRABHUTIBHIR DEVAIUSADAA VANDITHA
SAA MAAM PAATU SARASWATEE BHAGAVATEE NIHSHESHA JAADYAAOAHAA
MEANING:---
May goddess saraswati, who is fair like the jasmine-colored moon, and whose pure white garland is like frosty dew drops; who is adorned in radiant white attire, on whose beautiful arms rests the veena, and whose throne is a white lotus; who is surrounded and respected by Gods, protect me. May you fully remove my lethargy, sluggishness, and ignorance.
Check the recipe for Payasam here. and Godhuma payasam here

NAVARATRI 5TH DAY LALITHA TRIPURA SUNDARI DEVI- 6TH DAY- MAHALAKSHMI DEVI- PRASADAM'S

Panchami the fifth day of navaratri festival on this auspicious day Kanaka Durga Devi is decorated as Lalitha Tripura Sundari Devi. She is the Echa, Chaitanya Gnyana shakthi swaroopini. Lalita means ''she who plays", all creation, manifestation and dissolution, Tripura means The three worlds Svarloka ( heaven) Bhuloka ( Physical world) patala (Hell), Sundari means most beautiful so in full Lalitha Thripura Sundari means'' The Most Beautiful Girl in the three Worlds". She is the Goddess of bliss.
                                        picture source Vijayawada KanakaDurga temple

The lalitha Sahasranama is one of the famous prayers of Sri Lalitha Tripura Sundari Devi, details her charms from head to foot, and describes her as a mother to all beings in the World. Lalitha sahasranamam is a very powerful prayer of Sri Lalitha Tripura Sundari Devi especially auspicious to chant this on Fri days.
On the fifth day of Navaratri s devotees worship Lalitha Tripura Sundari and chant Lalitha Sahasranama and offer Daddojanam (curd rice) or Gudannam (bellapu Annam, jaggery rice) as prasadam. She appears enthroned with her left foot upon the sri chakra, holding her traditional symbols like sugarcane, flower, noose (pasam), goad (amkusam), and right side with Goddess Lakshmi Devi and left side with goddess Saraswathi Devi.
And check my recipe for Daddojanam here.

SISTH DAY OF NAVARATRI - SRI MAHA LAKSHMI DEVI
Sasthi the sixth day of navaratri Kanaka Durga devi is worshiped as Sri Maha Lakshmi Devi. She is the Goddess of welth, prosperity, wisdom and fortune. Goddess Maha lakshmi is believed to protect her devotees from all kinds of money related sorrows. She is the daughter of the king of milky ocean, and later married to Lord Vishnu. She is a form of Shakti, goddess Lakshmi is described as a fair lady with four arms, standing upon lotus, dressed in fine garments and precious jewels and holding lotus flowers in her 2 hands. And also she appears in 8 forms is well known as Asta Lakshmi. Maha lakshmi devi is especially worshiped on Fridays and Diwali festival day and 6th day of navaratri with red color flowers and Sri Lakshmi Ashtakam by Indra and offers prasadams like Ksheeraannm, poornalu

Here is the recipe for Ksheeraannm(Kheer)
                                                                              

NAVARATRI SPECIALS 3RD AND 4TH DAY PRASADAMS

Trithiya is the 3rd day after no moon day and this is the third day of Navratri. On this day Goddess Gayatri one of the form of maa durga is worshiped by her devotees. Goddess Gayatri is considered the Veda mata, The mother of Vedas. Vedas are large body of texts, composed in Vedic Sanskrit and the form the oldest layer of Sanskrit Literature, and the oldest sacred text s of Hinduisim, Goddess Gayatri is the mother of this Vedas.

 

The goddess often sits on a red lotus flower and appears with five heads and fivepairs of hands and representing the incarnations of the Goddess as parvati, saraswati and she is especially identified with saraswati. Third day of navaratri is dedicated to Gayatri Devi. To people worship Gayatri Devi and offer Nimmakaya pulihora as a prasadam to Goddess and check the recipe for Nimmakaya pulihora here

Chaviti is the fourth day of Navratri which is dedicated to Goddess Annapoorna Devi, Goddess of food. Anna means food poorna means full, complete. She is the symbol for the one who grants nourishment on every level. She is the supreme Goddess of Kasi ( well known as Varanasi).

Before taking any food Hindus chant the prayer of Annapoorna.

During navratri on the fourth day we worship Annapoorna Devi and distribute food in a large scale. Goddess Annapoorna is described as holding a golden spoon in her right hand and a vessel full of Paramannam(rice pudding) in her left hand. Today s prasadam is Pongali and minapa garelu check Pongali recipe here.

NAVARATRI SPECIALS - 1ST & 2ND DAY PRASADAMS

Dasara – Sharan Navaratrulu is one of the most famous festivals in India. In Vijayawada (Andhra predesh) Kanaka Durga Temple is very famous for this festival, especially for Kanakadurga Devi alankarams they do for Kanaka durga Devi main idol in the temple. The very first day they decorate Goddess as SWARNA KAVACHALANKRUTA KANAKA DURGA DEVI

and every day we offer different prasadam s to Goddess. This is a 9 days festival each day we worship Goddess in a different form. The first day I made Halwa and poori to offer Swarna kavachalankruta Kanakadurga Devi; here I go with the recipe for Halwa

                                                                     

INGREDIENTS:---
Rava – 1 cup (semolina)
Sugar – 1 cup
Ghee – 2 tab sp
Cardamom powder – 1/2 tea sp
Water – 1 & 1/2 cup
Cashew nuts – 10 broken
Raisins – 10 no.
METHOD:---
1. Heat ghee in a pan add cashew nut s and fry till light golden color
2. Then add raisins and fry for a while then add rava and fry till nice aroma comes out.
3. In the same time boil water in a pan, bring to a full boil.
4. Now add sugar to fried semolina and cashew nuts mixture mix well and add boiling water to this rava mixture and keep stirring and cook, make sure there is no lumps in this mixture.
5. Cover and cook in a very low flame till semolina become soft and when you touch the halwa with your fingers that should not stick to your fingers.
6. If you feel like it is sticky then add 1 tea sp ghee on top cover and leave for 2 min. and then switch off the flame.
7. Mix well and serve with poori. 
                                                                    

Poori – Halwa and aloo curry is a most famous combination in Kanya bhojanam. 
On the second day Kanaka Durga is decorated as BALATRIPURA SUNDARI
On this day Durga Devi is decorate as bala. Bala means small child. On this day small kids under 2 -10 years will be given new cloths and also some gifts . Payasam is offered today as prasadam. 

                                                                          

I made Saggu biyyam payasam and alachanda guggilu check the recipe here and Saggu biyyam payasam recipe here 

And here I am giving a list for these 10 days prasadams
1. Swarna kavachalankruta Kanaka Durga Devi – Halwa- Puri
2. Bala TripuraSundari Devi – Payasam- giggilu
3. Gayatri Devi – Nimmakaya pulihora
4. Annapoorna Devi – Pongali - minapa garelu
5. Lalitha Tripura Sundari Devi – Daddojanam or Bellam Annam
6. Maha Lakshmi Devi – Ksheerannam (kheer), pesara punugulu
7. Maha saraswathi Devi – godhuma payasam
8. Durga Devi – Kadambam Annam
9. Mahishasura Mardhini Devi – Pulihira, garelu, vadapappu, panakam
10. Rajarajeswari Devi --- Ladoo

JALLAB A RE FRESHING DRINK FROM MIDDLE EAST

Jallab is a very popular drink in Middle East wich is specially served during Ramadan month in Iftar time. Jallab is made by dates, grape molasses and rose water and served with lots of ice and toped with pine nuts and raisins. Traditionally in Ramadan month every day people break there fast in the evening( Iftar time) with eating dates. Ramadan is the ninth month of the Islamic calendar which is the month of fasting. People starts fasting from the first day of the Ramadan month and The day fasting start after Sehri or sahari… is a morning meal which they have before sun rise and after that do the morning prayer and read Quran from that they starts the day fasting for full day till sunset. At the sunset time after prayer is Iftar time this time people gather to gather and break that day fast. Traditionally A date is the first thing to be eaten during Iftar time. But way Date is the thing to be consumed first in Iftar….After a full day fasting human body needs an instant energy that you can get from dates very easly. Dates are rich in carbohydrates, sugars, dietary fiber and vitamin C too. So if it is Ramadan or navrathri after fasting eating dates is a good choice. Coming to the recipe Jallab, is a drink made by date syrup which is served in Iftar meal and here I go with the recipe …………..


INGREDIENTS:----
This makes 1 glass of jallab drink.
Chilled water --- 3/4 glass
Jallab syrup --- 3 tab sp (you can use only date syrup too)
Rose water --- 1 tea sp ( I don't like a strong aroma of rose water so I added 1 tea sp if you like you can add more)
Ice cubes – 6-8
Pine nuts – 1 tab sp
METHOD:----
Take syrup in a toll glass and add ice cubes, rose water, chilled water mix well and top with pine nuts and serve chilled.
You can get the jallab syrup in grocery store s especially Lebanese stores. .

A WELL BALANCED MEAL WITH ULAVA CHARU(HORSE GRAM SOUP)

A nutritionally balanced meal is one that contains all the macronutrients like protein, carbhohydrates, vitamins, minerals, water and a little bit fat too. A well balanced Indian meal contains six tastes like sweet, sour, spicy, bitter, and astringent. Traditional Indian food is also a healthy choice with a balanced diet of starch( rice and roti) with lots of vegetables, lentils, dal, yogurt and yaa there are some rich and high calorie food that means every Indian recipe is not a high calorie one, there are many recipes in Indian cuisine which are low in calorie and very healthy too. That's depend on you what are you choosing in Indian cuisine . Yes there are many recipes contains ghee (clarified butter) or butter, in that recipe if you don't like you can change that in to 1 tab sp of low fat sunflower oil or rice bran oil that depend on you what you are eating and how you are eating. Eat healthy food and eat on time and eat properly.Today here I am with a typical Indian meal for well balanced 3 course meal 

In this plater we have here
1. Ulava charu -- Horse gram soup as a starter which is totely low fat and very good for health.
2. steamed rice -- which contains starch and carbohydrates,protein.
3. Sora kaya palu posi kura -- bottle gourd curry with milk this contains lots of water and vitamins
4. spiced butter milk -- masala majjiga -- this is rich in calcuim and vitamin B 12
5. If you like you can add a piece of MIXED NUT AND COCONUT BRITTLE as a dessert

Ulavacharu – Horse gram soup is a traditional recipe from Andhra Pradesh. Ulava charu is a best choice to have when you are having cold and cough or flue and also it prevents the formation of kidney stones. It helps to reduce swelling of body by water and it is a best choice for obese persons to reduce there body weight. Horse gram is a legumes most people don’t like them means it is not a popular legume, but in South India we use a lot in many ways in our cuisine like in Andhra Pradesh we make Ulava charu- horse gram soup, Ulava guggilu – stir fried Horse gram and also kurma – Hoese gram gravy. Horse gram is rich in
Iron, it is a good choice for people suffering with iron deficiencies. And to day here I am with this healthy recipe of ULAVA CHARU – HORSE GRAM SOUP…… INGREDIENTS FOR ULAVA CHARU - HORSE GRAM SOUP:---
Horse gram – 1 cup
Oil – 1 tea sp
Onion – 1 small
Green chilies – 4
Curry leaves – 10 no.
Salt to taste
Mustard seeds – 1/2 tea sp
Cumin seeds – 1/4 tea sp
Dry red chilies – 2 broken
1. Soak horse gram in water for over night, next day morning add 4 cups of water and cook in a pressure cooker for 5 whistles.
2. Remove from fire and let it cool and remove the cooker lid and strain water in to a bowl, with this water we are going to make charu. So reserve this water and with remaining horse gram we can make salad or curry.
FOR PASTE:---
Onion – chopped 1 tab sp
Garlic – 4 cloves
Coriander seeds – 1/2 tea sp
Cumin seeds – 1 tea sp
Tamarind paste – 1 tab sp (if you are using tamarind pieces then take 1 inch pieces 2 and soak them in warm water for 10 min. and then add to grind)
Soaked and cooked horse gram – 1 tab sp
METHOD:--
1. Grind all above ingredients with little water in to a fine paste and leave a side.
2. Now cut onion and green chilies in to long slices.
3. Heat oil in a pan and add mustard seeds let them pop up then add cumin seeds, broken dry red chilies, curry leaves and let them fry for a while.
4. Now add sliced onion and green chilies and let them fry till onion become light brown then add ground paste and fry for 5 min. in a low flame.
5. Now add the past to strained horse gram water mix well and add salt to taste and cook in a very low flame for at least 15 min.
6. Serve hot as a soup or with hot steamed rice and butter
7. Traditionally in Andhra we serve this Ulava charu with steamed rice and butter with a side dish like sorakaya palu posi kura(bottle gourd curry with milk) or beerakaya palu posi kura(ridge gourd curry with milk)

AAVADALU- PERUGU GARELU- DAHI VADA IN ANDHRA STYLE

Aavadalu or perugu garelu are deep fried urad dal dumplings in spicy curd mixture is one of the famous dish in Andhra predesh.
Yogurt or curd both are dairy products made by fermenting the milk with live culture (bacterial fermentation of milk). From 4,500 years people are making and using curd as a ingredient in there every day diet. Many people have a doubt is the curd and yogurt both are same? In my view both are same only the name is differet. In India it is well known as curd which is the name given by English people. I think only difference in between curd and yogurt is the way water is removed from the curd and blended in to smooth texture is yogurt and some times they add some fruits and flavors also to yogurt. Curd is a as it is product which is fermented the warm milk by adding previous curd or live culture, it is nutritionally rich in protein, calcium, riboflavin, vitamin B6, vitamin B12.In India it is well known in Indian names asDadhi in sanskrit
Dahi in Hindi
Perugu in Telugu
Thair in Tamil
Mosaru in Kannada
doi in Assamese and bengali
dohi in oriya
thyair in malayalammaking curd is a every day work at my place.after my dinner i warm up 1/2 liter milk and add a tab sp of previous curd mix well and close the bowl with a lid and i just leave that bowl in a warm place for over night to set fresh curd for tomarrow.like in many parts of india in andhra also meals often conclud with perugu.it has been belived to aid in digestion and to help relive acid reflux.curd is widely used to treat diarrhea and dysentery.curd mixed with sugar acts as an excellent body coolant and instant energizer it also quenches thirst.in my childhood my mom use to make us to swallow 1 taps of fenugreek seeds with tab sp curd for our stomach upset and it works realy very fast.we use a lot curd in our cooking for marinating meat and making majjiga pulusu(kadhi), perugu pachadi(vegetables mixed with spicy curd), daddhojanam(curd rice), majjiga mirapakayalu(sundried curd chilies, and a very special and my all time favorite dish aavadalu(perugu vadalu or perugu garelu) well known as dahi vada in andhra style and here I go with the recipe……
FOR CURD MIXTURE:---
sour curd – 4 cups(nearly 1 lit.)
ginger and green chili paste – 1 tab sp
oil -- 1 tab sp
mustard seeds – 1 tea sp
urad dal – 1 tea sp
broken red chilies – 2 no.
cumin seeds – 1/2 tea sp
asafoetida – 1/4 tea sp
curry leaves – 12 leaves
turmeric powder – 1/4 tea sp
salt to taste
METHOD:---
1. Make sure that curd should be little sour.
2. Beat curd well and smooth
3. Now add ginger and green chili paste (take 2inches pieces ginger and 4 green chilies and gring in to a coarse paste), salt to taste, turmeric and mix well
4. Heat oil in a pan add mustard seeds let them popup then add urad dal, broken red chilies, cumin seeds, curry leaves,asafoetida and add this seasoning to curd mixture mix well and leave a side.
FOR GARELU:----
urad dal- 1 cup
salt to taste
oil for deep frying
METHOD:---
1. Soak 1 cup urad dal for enough water for 4 hours and drain all the water and grind in to a smooth paste,don't add water, if you feel diffecult in grinding then add very little water (1 tab sp),add salt to taste and mix well
2. Heat oil in adeep frying pan
3. Now wet your hand lightly, take small portion from the urad dal paste,
place it on a plastic sheet and make small circle and make a hole in the middle with your finger
4. Now care fully drop vada in to hot oil keep the flame in low and fry till nice golden coler(do this process till you finish the urad dal paste)
5. Now remove from oil and drop the garelu in to curd mixture
6. Let them soak for 15 min to 1/2 hour then serve.

BAKLAVA

Baklava is one of the most famous desserts of Turkey, which is a sweet pastry stuffed with lots of crushed nuts. There is no evidence where this Baklava born but some source shows it is from Central Asian Turkic origin but developed in the kitchens of Topkapi Palace of Ottoman Empire in Turkey. Turkish people like to eat this Baklava especially in occasions like in the holy month of Ramadan and a best choice for Iftar. I first tasted this delicious sweet pastry in Turkey last year when I went to a tour to Istanbul and I just loved that flakey texture with sweet and nutty flavored delicious dessert. In Turkey they serve baklava with whipped cream and pistachios. Baklava is made by thin sheets of phyllo dough, you can make this dough at home but it is easily available in grocery stores and you can get ready to use frozen phyllo dough and sheets too. It's a little lengthy job but worth it and I made it with frozen phyllo sheets and her is the recipe……..

Check the Baklava recipe here....
INGREDIENTS:---
Phyllo pastry sheets – 1 pack (we need 20 to 25 sheets)
Unsalted melted butter --- 1 cup + 3 tab sp
Pistachios --- 2 cups coarsely ground
1/2 cup --- cream
Casserole dish – 13/9 inches preferably square
FOR BAKLAVA:----
1. Thaw the phyllo sheets and place then on a flat surface like on a kitchen counter and cut them in to half now you have 2 blocks of phyllo sheets, (keep them separate because we are going make a layer of coarsely ground pistachios in between these 2 blocks) and then cut in to 8/12 inches make sure that all sheets are in same size.
2. Apply butter in side the casserole dish then lay down 2 sheets of phyllo sheets and then spread melted butter on top of these 2 sheets and then lay down 2 more sheets on top of the buttered sheets and continue the process till you finish 1 block of phyllo sheets don't forget to spread the melted butter in between every 2 layers of phyllo sheets.
3. After you finish the first block of phyllo sheets spread the cream on top of it and spread the ground pistachios evenly on top of the cream.
4. Now start with the second block of phyllo sheets same as we done with the first block on top of pistachios like lay down 2 layers and spread butter in each 2 layers and do this till you finish the 2nd block.
5. Now spread with butter nicely on very top layer, don't forget this step.
6. Now dip a sharp knife in hot water to cut Baklava into square shape.
Pre heat the oven at 375 degree F. for 10 min and place the casserole in the oven and bake in the middle rack for 15 min and reduce the heat and bake for 25 min. or till it become nice golden color on top.
7. Remove from the oven and leave it at room temperature for 10 minFOR BAKLAVA SYRUP:---
Sugar – 1 cup
Water – 1 cup
Honey – 1 cup
Lemon juice – 1 tab sp
1. Mix water and sugar in a pan and bring to a full boil and keep boiling for 15 min. and remove from heat add lemon juice and honey and let it cool for a while.
2. Now pour this warm syrup on top of the Baklava evenly along with the cut lines.
3. Make sure pour the syrup only between the lines.
4. Leave it covered with a foil at least for 4-5 hours the syrup should be completely absorbed.
5. No need to keep it in the fridge, cover loosely with foil.
Enjoy Iftar with this delicious BAKLAVA.

ERRA KOBBARI PACHADI (COCONUT CHUTNEY WITH DRY RED CHILLIES)

In Andhra Pradesh (South India) break fast means idli, dosa, oothappam, pesarattu for all these breakfast varieties normally we make coconut chutney as a side dish. At my place every day grating coconut is the first work, Amma use to make 1 full coconut chutney for every day and also she makes each day a different coconut chutney. This erra kobbari pachadi is my mom's specialty I must say. When ever I make this pachadi I don’t get the taste like what Amma use to make. This erra kobbari pachadi is a perfect combination for dosa and hot steamed rice with a drop of ghee. I am missing my mom s cooking a lot.............
INGREDIENTS:-----
Fresh grated coconut --- 1
Dry red chilies – 5 (spicy red chilies like Guntur dry red chilies or Thai red chilies which is little high in spice)
Kashmiri red chilies or badegi dry red challis --- 3 ( this red chilies are less spicy and gives a very good color to the chutney)
Coriander seeds – 1 tab sp
Cumin seeds – 1&1/2 tea sp
Channadal – 1 tab sp (split chick peas)
Urad dal --- 1/2 tab sp
Mustard seeds – 1 tea sp
Fenugreek seeds – 1/4 tea sp
Tamarind – 1 inch pieces 2 or 1/2 tea sp paste
Grated jaggery – 1 tab sp
Salt to taste
Oil – 1 tea sp
METHOD:----
1. Heat oil in a pan and add channa dal, urad dal, and fry till nice golden color remove and leave a side.
2. Now add coriander seeds to the same oil and fry for a while then add cumin seeds, fenugreek seeds and fry for a sec. remove and add this to channa dal and urad dal and leave a side.
3. Now add both red chilies to the same pan and fry for a while remove and add to fried dale s and coriander seeds.
4. Soak tamarind in warm water for 10 min, if you are using pieces.
5. Now grind all this fried ingredients with tamarind, grated jaggery and grated coconut with salt and 1 tab sp water in to a fine paste
6. Check the seasoning and adjust the taste and remove in to a bowl and serve with dosa or with hot steamed rice.
THIS IS MY ENTRY FOR THINK SPICE - THINK RED CHILLIS AT KITCHEN CHRONICLES and event started by SUNITA

VEGETABLE CROISSANT SANDWICH

Croissant is buttery flaky bread, made by yeast dough with butter and rolling and folding a few times and then roll in to a like a flat bread and cut in triangles and then shape them in to croissant shape. For making this bread we need lot of skills and patience .Normally in France and Spain people like to have them plain with butter as a breakfast with coffee. I first tasted this croissant in Australia (Sydney),one fine morning my brother brought a bag full of freshly baked warm buttery croissants and some of them were filled with chocolate mmmm, believe me still I can remember that yummm y buttery flavor. I like croissants fresh and warm not 1 or 2 days old ones hummm but if I have 1 day old croissants with me then I make sandwich like this check it out…
INGREDIENTS:----
Croissant – 2
Carrot - chopped – 1/2 cup
Cucumber -- chopped – 1/2 cup
Sweet corn – 1/2cup
Olives chopped -- 1 tab sp
Dry Italian herbs – 1/2 tea sp
Pepper powder – 1/2 tea sp
Mayonnaise – 1/4 cup
Tomato – 1 big cut in to round slices
Lettuce leaves – a fewMETHOD:----
1. Split croissants, spread lightly with mayonnaise
2. Mix all the chopped vegetables in a mixing bowl and add Italian herbs, pepper powder, mayonnaise (reserve 1 tad sp for spreading on the base of croissant)
3. Now start making layers first with lettuce then spread the vegetable salad mixture
4. Now place the tomato slices (if you like you can add some more extra mayonnaise now)
5. Now close with the other part of the croissant
6. Enjoy your breakfast with a cup of coffee.
Since mine is a vegetarian version if you want to make this croissant sandwich then you can add chicken pieces or boiled egg slices as one layer, you want it more cheese the you can add a layer with cheese slice.
Hope you all like this.

MAMIDIKAYA PAPPU (RAW MANGO WITH YELLOW LENTLES(SPLIT PIGEON PEAS)

Mamidikaya pappu – raw mango cooked with tour dal[split pigeon peas, yellow lentle, kandi pappu]. This delicious mamidikaya pappu is one of the favorites at my place normally we Indian s like to have simple and comfort food like dal – chawal (lentle curry s and rice) especially in Andhra, people like to eat there lentle s cooked with any vegetables like cucumber, green leafy vegetables and mango. Summer is the season for nice sour raw mangoes so in summer every alternate day my mom use to make this mamidi kaya pappu some times she use to mix green leafy vegetable like spinach, fenugreek leaves, amaranth leaves to this mamidikaya pappu and it's a all time favorite for me with hot steamed rice and potato or bitter gourd stir fry. And to day I am here with mamidi kaya pappu recipe.

Some people would like to make this mamidikaya pappu with split moong dal but I prefer mamidi kaya pesara pappu(moong dal) with amaranth leaves or fenugreek leaves not plain mango dal. I like plain mango dal with toor dal so that is your choice which dal you would like to use for this dal.
And one more thing is check the mango before you cook, the mango should be very sour not sweet and sour taste and also it should be fresh raw mango, not a ripe mango.
INGREDIENTS:-
1-- medium-raw mango
1cup--toor dal[split pigeon peas,yellow lentle,kandi pappu]
1 -- small-onion
6 -- green chillis
1/2teasp- chilli powder
1/4teasp- turmeric powder
salt to taste

FOR SEASONING:-
1/4teasp-mustard seeds
1/2teasp-uard dall
1/2teasp-cumin seeds
4cloves-garlics crushed
afew curry leaves
2teasps--oil
METHOD:-
1.Cut mango in to big cubes,chopp onion, slit green chillis
2.If you are going to cook in a pressure cooker wash dal add 1/2(you would like to have your dal little watery then add 1 cup water) cup water add onion,mango,chillis,turmeric chillipowders cover the cooker with lid and let it cook for 2 whistles remove from heat and cool it,(do it in a low flame).
3. If you are going to cook in a pan add 1cup water to dal and let it cook till half done[dal should split]
4.Now add chopped onion,green chillis,mango peaces let them cook till soft,remove from fire and mash dall with a spoon a little and leave a side.
5. Now heat oil in a pan add mustard seeds,cumin seeds.uard dal,crushed garlic,curry leaves fry till golden colour and add this to mango dal mixture ,and mix well
6. Serve with hot steamed rice and potato stir fry or okra stir fry or bitter gourd stir fry and sundried curd chilies (ooramirapakaya)

RAVA PONGALI

Rava pongal or Rava pongali is one of the south Indian breakfast delicasy and a healthy version of pongali. Normally we make pongali with rice and moong dal, but in this version we use cream of wheat which is well known as rava(upma rava or bombai rava) and that makes a lot of difference between rice pongali and rava pongali. As every body knows rice is rich in carbohydrates then wheat so using rava is healthy option in pongali. For my choice rava pongali is a best option for breakfast or as for dinner.

INGREDIENTS:----
Rava --- 1 cup
split moong dal ---- 1/2 cup
Ghee ---- 1 tab sp
Oil ---- 1 tab sp
Black pepper corns --- 1 tea sp lightly crushed
cumin seeds --- 1 tea sp
ginger --- 1/2 inch piece chopped
curry leaves --- a few
Cashew nuts ---- 1/4 cup broken
Asafoetida --- 1/4 tea sp
METHOD:----
Wash moong dal and add 1 and half cup water and cook till it become very soft.
Roast rava with 1 tea sp ghee, now add rava to the moong dal and add 1 and half cup boiling water mix well keep it in a low flame and add salt to taste and chopped ginger mix well cover and cook till rava is fully cooked.
Now heat oil and remaining ghee in a pan add cumin seeds, cashew nuts, crushed black pepper,curry leaves and asafoetida and pour this on the top of rava pongali and mix well.
Serve hot with avial or any coconut chutney or mango tokku
enjoy your break fast.
Vankaya pulusu is the best combination for this rava pongali and that's my first choice hope you also like this combination and check my recipe for VANKAYA PULUSU here.

JAMMY DOUGHNUT MUFFINS FOR SWEET& SIMPLE BAKES

When I saw this recipe in SWEET AND SIMPLE BAKES for this month s recipe for baking, and I was very exited to try one more interesting muffin recipe. And I wanted to give a trail before I post my entry for the challenge. and that was a big disaster. I fallowed the recipe but I think what I use to measure the flour that cup was wrong. I used my rice cooker cup , I thought that 1 cup is 100 g and I have taken 2 & 1/2 cups with that cup and that was wrong that cup is only 70 g. then last week I brought a kitchen scale and to day I measure the flour in that and that came 4 cups with that rice cup haaaaa. Now you can imagine how big mistake I have done. Any way mistakes only big lessons in our life naa. So with out perfect measure we can not bake, that is the lesson for me with this experiment. So here is the muffins with perfect measurement and thanks a lot to Maria and rosie for one more lovely recipe, here I go............................................


INGREDIENTS:----
All – purpose flour --- 275 g
Baking powder – 3 tea sp
Salt a pinch
Caster sugar – 100 g
Eggs – 2
Milk – 200 ml
Unsalted butter – 75 g melted and cooled
Vanilla extract – 1 tea sp
Straw berry or raspberry jam – 12 tea sp (I used mixed fruit jam)
FOR TOPPING:--
Unsalted butter – 100 g
Granulated sugar – 150 g

METHOD:--
1. Pre heat the oven to 375 degree F.
2. Sift the flour, baking powder and salt in to a large mixing bowl, and stir through the sugar.
3. In a large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together.
4. Pour the wet ingredients to the dry ingredients and stir gently until just combined (do not over mix it fine to have a few lumps in the mixture)
5. Now spoon half the muffin mixture in to the base of each paper case.
6. Top each muffin with a tea sp of jam.
7. Now equally between each paper case, top with the remaining muffin mixture.
Bake in the pre heated oven for 15 to 20 minutes until well risen, golden and firm to the touch.
FOR TOPPING:--
1. Melt the butter in a sauce pan over a low heat.
2. Spread the granulated sugar in a wide shallow bowl with the cinnamon if using.
3. When the muffins are baked, leave in the tin for 5 minutes.
4. Dip the tops of the muffins in the melted butter and then rill in the sugar.
You can serve these muffins warm or cold.

MODAK AND CHURMA LADOO FOR INDIAN COOKING CHALLENGE

Since August is a festival month Srivalli of cooking4all seasons have chosen some festive special dishes for this month Indian cooking challenge. In that list she selected recipes for Ganesh chaturthi. In ganesh chaturthi recipe list Modak (Kudumulu) is one of the most important recipe for this festival so I have selected Modak from Maharastra and churma ladoo from Lata and in both recipes I didn't use poppy seeds because poppy seeds are not allowed in UAE and we won't get that ingredient here so that is the only thing I have changed in this months challenge recipe's and here I go with the recipes………..

STUFFING FOR MODAK:---
Freshly grater coconut --- 2 cups
Jaggery --- 1 cup
Cardamom powder – 1 tea sp
Nutmeg – 1 pinch (optional)
Water – 2 tab sp (I used milk)
COVER: ---
Rice flour --- 1 cup
Water – 1&1/4 cup
A pinch of salt
Oil – 1 tab sp
PREPARATION FOR STUFFING:---
1. If you are use ing poppy seeds than roast the poppy seeds in a pan and cool and grind them in to a coarse powder and leave a side.
2. In a heavy bottom pan take all the stuffing ingredients and leave it for 15 min.
Now start heating the mixture over medium heat.
3. In about 10 to 12min. the mixture starts boiling and stuffing will turn yellowish brown and will be sticky.
4. Remove the pan from heat and poppy seeds powder and mix well, set a side to cool down.

PREPARATION FOR COVER:---
1. Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil.
2. When water starts boiling, lower the heat and slowly add rice flour, dump every thing at once.
3. Start mixing vigorously with a heavy spoon.
4. Now close the lid and remove from heat.
5.Let it cool for 15 min. or so, then mix with wet hands properly.
6. It will warm so be careful and use cold water to wet your hands burning but don’t use much water.
7. If your dough is little sticky then add 1-2 tab sp maida or all-purpose flour to it and make a soft dough.
MAKING MODAK:---
1. Start boiling water in a large vessel that can fit a steamer. I used rice cooker steamer what we use to steam vegetables. Grease the steamer with little oil.
2. Make 20 balls out of the dough and 20 parts of the stuffing.
3. Make small puri s out of the dough balls and keep the stuffing in the middle and close from all sides and give a shape like modak.
4. Fallow the step to make remaining modaks .
Now dip each modak in cold water and place it in the steamer and place the
steamer in boiling water and cover with lid and cook for 20 min. in a medium heat.
5. After 20 min. remove from heat and take the steamer out and let it sit for 5 min. before removing modak s from steamer.
6. Serve with ghee or milk.
MY SECOND RECIPE FOR ICC IS CHURMA LADOO FROM LATA :---
INGREDIENTS FOR CHURMA LADOO:---
Whole wheat flour: --- 1 &1/2 cup s
Grated coconut – 1/4 cup
Sesame seeds – 2 tab sp
Jaggery – 3/4 cup grated
Ghee – 2 tab sp
Ghee for deep frying
Poppy seeds for coating the ladoo s

METHOD:---
1. Make stiff dough of the whole wheat flour using 1/2 cup of water and knead very well.
2. Divide the dough in to 8 portions.
3. Shape the portions in to the shape of your fist and press with your fingers in the center of each portion to make an indentation.
3. Heat ghee in a deep frying pan and deep fry this dough portions on a very low flame of 25 to 30 min. or till they turn in to golden brown color.
4. Remove from ghee and drain on an absorbent paper and allow them to cool.
5. Now pound in a mortar and pestle to coarse pieces and then grind the pieces in a food processor in to a fine powder.
6. Heat 1 tab sp ghee in a pan and add grated coconut and sesame seeds and sauté for 2 min. remove and leave a side
7. Heat the grated jaggery in the remaining ghee and a tab sp of water on a medium heat till the jaggery dissolves cool slightly.
8. Now mix the ground churma, coconut, and sesame seeds to the melts jaggery and allow this to cool.
9. Now divide in to 10 portions and shape in to rounds and roll each ladoo in poppy seed
10. Store the ladoo s in an air-tight container.