Devasa samayal

 

Devasa Samayal(Shradha Samayal)

Devasa Samayal(ShradhamSamayal)

• Devasa samayal is very easy to prepare. Only the bhakshanams take time to prepare.
• I hope You can get some idea about this samayal after reading this.
• Here I have given, how I prepare this samayal.
• Not to use vegetables like cabbage, cauliflower carrot ilavan ,mathan,chow chow tur dhal,
• Hing,,jeera chili powder,cardamom, green chilies. Only moong dhal can be used.

• First dry roast the moong dhal( 2cups) till it gets nice aroma.
• Dry roast the til(ellu). Soak 1 cup rice for appam and 2cups urad dhal for vadai.

• Same day morning take bath, wash  and cut the vegetables
• Roast pepper urad dhal and curry leaves and powder them.Use in poduthuval, rasam, and koottu.
• If you use coconut.Grind 1 coconut with little rice and pepper into smooth paste. (mor kozhambu,kichadi, and koottu)
• 2/3 poduthuvals/Thovarans, 2/3 koottu kichadi, pachadi payasam, milagu rasam, mor kozhambu, vadai, appam, ellu urundai, upperi ,pazham, sugiyan, thirattipal, poli,parippu, nai(ghee),inchi/manga,thair,(Yogurt)thogayal, Ethapazha norukku
• Chakka pazham,mambhazam 

Kichadi..

• Chop the ginger and mango into small pieces.Mix with yogurt.
• Add ground coconut and salt.

Pachadi 

• Boil raw mango with turmeric and salt.
• When it is cooked add jaggery and rice flour(add the water after grinding the appam mavu.
  Heat a pan with oil add mustard seeds. 
• When it splutters add to the kichadi and pachidi. with mustard seeds

Poduthuval

Vazhakai poduthuval 

• Cut the banana into small cubes after removing the skin.
• Boil with water with turmeric and salt .
• When it cooks remove the water.
• Heat a pan with oil add mustard seeds and urad dhal.
• When it crackles add the vazhakai and fry for 5 min.

Kothavarakka. 

• Cut. the kothavarakka (cheenivarikkai)into small pieces. 
• Cook them with turmeric and salt. 
• When it cooks remove the water.
• Heat a pan with ouil add mustard seeds and urad dhal
• When it crackles add kothavarakka and fry little.Add grated coconut

Vazhathandu

• Cut the vazhathandu into small pieces
  Heat a pan with oil add mustard seeds and urad dhal.
• When it splutters add to  vazhathandu .
• Add turmeric and salt
• When it is cooked add grated coconut.

Koottu
Chenai koottu ..

• Remove the skin and cut into small cubes. 
• Boil in water, .urmeric and salt till the chenai is cooked well.
• Add little cooked moong dhal and jaggery.
• Lastly add ground coconut.
• Heat pan with oil add urad dhal, mustard seeds and coconut and fry,
• Add to the koottu.

Pavakai Koottu

Pavakai Koottu ........

• Cut into small pieces add water and cook with turmeric and salt. 
• When it is cooked add moong dhal, jaggery. and ground coconut
• Heat pan with oil add urad dhal, mustard seeds and coconut and fry,
• Add to the koottu.

Mor kozhambu 

• Add the ground coconut and turmeric, curry leaves and salt. 
• Heat a  pan with oil add mustard seeds and urad dhal.
• When it splutters add to vazhakai/ kothavarakkai and vazhathandu and fry for 2 minutes separately

Pepper rasam,

• Heat a pan with water add salt, , turmeric, pepper salt and curry leaves.
• It should boil and smell of the pepper should go. 
• Add moong dhal water Heat a pan and add mustard and oil. 
• When it crackles add to the rasam..

Payasam

• If you take milk, then pal payasam otherwise make  vella payasam.
• Mix milk and cooked rice and make payasam.with adding vellam/gud.

Thogayal

Pirandai Thogayal/Inchi thogayal

Medhu vadai

Appam

• Serve all bhakshanams(appam,pazam,  vadai and ellu urunadai,in pairs (inchi manga,),( ghee for appam and poli)

  

  Ellu Orundai

My creation9Sweets and snacks

 

Bhaji with methi leaves

This dish is a Maharashtrian-style, flavorful, and nutrient-dense preparation featuring roasted peanuts and coconut, perfect for pairing with bhakri, roti, or rice. 

🌿 Methi Bhaji (Fenugreek Leaves Stir-Fry)

Serves: 2-3 | Prep Time: 15 mins | Cook Time: 15 mins 

Ingredients

• 1 big bunch Methi (Fenugreek leaves), cleaned, washed, and chopped
• 100 g Peas (fresh or frozen)
• 1 Onion, finely chopped
• 2 Tomatoes, chopped
• 3 Green chilies, finely chopped
• 1 tbsp. Ginger, finely chopped/grated
• 4 tbsp. Peanuts, raw
• 2 tbsp. Sesame seeds (til)
• 2 tbsp Coriander seeds (dhana)
• 3 tbsp. Chana dal (or roasted chana dal/dalia)
• 3 tbsp. Grated coconut (fresh or desiccated)
• 1 tsp Chili powder (adjust to taste)
• 2 tsp Cumin seeds (jeera)
• 3-4 tbsp Oil (peanut or mustard oil recommended)
• Salt to taste
• Optional: 1 tsp Jaggery/Sugar (to balance bitterness) 

Method

1. Prepare the Paste: Dry roast the peanuts, sesame seeds, coriander seeds, and Chana dal on a tawa until fragrant and lightly browned. Allow them to cool, then blend into a fine powder or paste with a little water.
2. Sauté Aromatics: Heat oil in a kadhai or tawa. Add the cumin seeds and let them splutter. Add the chopped onions and green chilies, sautéing until the onions turn translucent.
3. Cook Tomatoes & Peas: Add the chopped ginger, tomatoes, and peas. Cook until the tomatoes are soft and pulpy.
4. Cook Methi: Add the chopped methi leaves and sauté for 3-4 minutes until they shrink and release their water. Allow the water to evaporate.
5. Add Paste & Finish: Add the ground paste (from step 1), red chili powder, and salt. Mix well. If the mixture is too dry, add a few tablespoons of water. Cover and cook for 5-7 minutes on low heat until the oil separates.
6. Serve: Adjust salt and add jaggery if needed. Serve hot with roti, paratha, or bajri bhakri. 

Tips for Success

• Reduce Bitterness: After washing and chopping, sprinkle a little salt on the methi leaves and let them sit for 15 minutes, then squeeze out the water before cooking.
• Consistency: This is typically a dry-to-semi-dry sabzi. Ensure the ground peanut paste is added to provide a creamy texture. 

 

Hanuman (Mahwah temple)

Vadamala(108 Vadas)

 

Kulfi

 Kulfi is a traditional Indian frozen dessert that is denser and creamier than regular ice cream because, unlike ice cream, it is not churned. The rich texture comes from slowly boiling the milk until it reduces and thickens. Your recipe is a classic way to make a delicious Malai (cream) Kulfi.

Here is a summary of the ingredients and a step-by-step guide based on your method.

Malai Kulfi Recipe

Ingredients:

• Milk: 1 liter (full-fat milk is best for a rich texture
• Cashew nuts: 1 cup
• Sugar: 1 cup
• Cardamom powder: 1 tsp
• Coarsely powdered nuts: 2 tsp (for garnish)
• Small cups and ice cream sticks for filling
• 
  

Method:

1. Reduce the Milk: In a heavy-bottomed pot, bring the milk to a boil. Reduce the heat and let it simmer for about 20 minutes, stirring occasionally. The milk should become slightly thick
2. Prepare the Powdered Mixture: In a blender or food processor, combine the cashew nuts and sugar. Pulse until you get a coarse powder.
3. Combine and Thicken: Slowly add the cashew-sugar powder to the boiling milk, mixing well to ensure there are no lumps. Continue to cook until the mixture thickens further.
4. Cool the Mixture: Remove the pot from the heat and allow the mixture to cool down completely.
5. Add Flavor and Nuts: Stir in the cardamom powder and the coarsely powdered nuts.
6. Pour into Molds and Freeze: Carefully pour the Kulfi mixture into small cups or Kulfi molds. Sprinkle little powdered nuts.Place an ice cream stick in the center of each cup.
7. Freeze: Place the cups in the freezer for at least 6-8 hours, or until they are completely frozen and firm.
8. Serve: To remove the Kulfi from the cup, warm the mold with your hands for a few seconds. The Kulfi should easily slide out.

Enjoy your homemade Kulfi!

Mirchi bhajjia

 Mirchi Bhajji

A popular Indian street food snack, perfect for a rainy day!

Ingredients:

• Long Green Chillies: 6
• Besan (Gram Flour): 3 cups
• Rice Flour: 1/4 cup
• Red Chilli Powder: 2 tsp
• Turmeric Powder: 1/4 tsp
• Salt: to taste
• Oil: for deep frying

Method:

1. Prepare the Batter: In a large bowl, combine the besan, rice flour, red chilli powder, turmeric powder, and salt. Gradually add water while mixing continuously to form a smooth, thick batter with a consistency similar to dosa batter. Ensure there are no lumps.
2. Prepare the Chillies: Carefully slit the green chillies lengthwise. You can cut each chilli into two or three smaller pieces if you prefer.
3. Heat the Oil: Place a pan or kadai on medium-high heat and add enough oil for deep frying.
4. Fry the Bhajjis:
• Once the oil is hot, dip a prepared green chilli piece into the batter, ensuring it is evenly coated.
• Gently drop the coated chilli into the hot oil.
• Repeat with the remaining chilli pieces, frying a few at a time to avoid overcrowding the pan.
• Fry until the bhajjis are golden brown and crispy on all sides.
5. Serve: Remove the bhajjis from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

Serving Suggestion:

Enjoy these delicious and spicy Mirchi Bhajji with coconut chutney and a hot cup of tea, especially during the rainy season.

Different dishes. dhal,MeduvadaPaniyaram,Rasam ,usli, kozhakattai etc

 

Healthy Ladu.

 Healthy Ladu

This ladu is very health with nuts, brown sugar

Ingredients

Badam                           1cup

Cashew nut                      1cup

Pumpkin seeds                  1cup

Flax seeds                           1cup

Walnuts                              1cup

Black til                              1/2 cup 

Pistachio                             1cup

Brown sugar                        1cup

Cardamom powder                1tsp

Method

Dry roast all ingredients separately for 5 minutes.

Powder all into fine

Heat 1/2 cup water with brown sugar.

When it becomes I string consistency add to the powder with cardamom powder.

Mix well and if needed add 1 tsp ghee. ( optional).

Make small ladus and keep them in fridge to become little hard.

Very tasty. Eat one  or two everyday.

     

Idli and Chutney

 Idli is favorite morning breakfast in South India.

Idli

Boiled Rice                                    3cups

Urad Dhal                                     1cup

Method

Wash nicely and soak them for 5 hours.

Grind them separately in wet grinder.

#0 minutes for urad dhal and 20 minutes  for rice.

Remove the batter add  and keep for fermenting

Next day prepare idli in idli moulid. Steam them.

remove when they are cooled down.

Coconut Chutney

Grated coconut                    1cup

Green Chili                          6/7

Tamarind                         small piece

Ginger                             small piece

Curry leaves                   few

Salt to taste 

Mustard seeds                    1 tsp

Method 

Grind all together into a paste.

Heat a tawa with little oil add mustard seeds. when it splutters add to the chutney.

Arachuvitta Sambar

This recipe is from Kerala Brahmin's home. very tasty and serve with rice, chapati and dosa/idli.

Prepare time           15 minutes
Cook Time              30 minutes
Serve                       5

Arachuvitta sambar

Ingredients
Dhal (Cooked)                     2 cups
Okra                                    3
Drum Stick                          1             
Pumpkin                              100 gm
Green Pepper                      1
Tamarind paste                   1 tsp
Asafetida                          1/2 tsp
Mustard Seeds                  1 tsp           
Turmeric Powder              1/2 tsp
Curry Leaves                     few
Coriander leaves              few
Salt to Taste

To Fry

Red Chili                            6
Coriander leaves              3 tsp
Chana Dhal                       2 tsp
Methi seeds                      1/2 tsp
Grated Coconut                 1/2 cup

Method

First fry the above ingredients and grind them into a paste and keep.
Wash and cut the vegetable into cubes.
Cut the drumstick into 2 ' pieces.
Boil the vegetables in 3 cups of water.
Add turmeric, tamarind asafetida and salt.
When the vegetables are cooked add the cooked dhal and ground paste.
Mix well and boil and remove from the flame..
Heat a pan with oil add mustard seeds ad half tsp methi seeds.
When it splutters add to the sambar. 
Add chopped curry leaves and coriander leaves.

Netrankai Upperi

Upperi is a snack served in sadyas. It is banana chips.
Prepare Time                 15 min
Cook Time                     20 min
Serve                               5                

Ingredients

Varutha Upperi

Ethakai upperi is one of the items served in any Kerala sadyas .With out this upperi, Onam sadya is incomplete.

Ingredients
Plantain ( Nentran kai)         3
Coconut oil to fry
Salt to taste
Method

Wash and remove the skin, put them  in water.
Wipe with towel, 
Slice them  thin in round shape
Heat a pan with oil.
When the oil is hot , slide the slices into the oil and fry in medium flame
Add the salt in water and keep.
When the chips are done half, sprinkle the water solution and mix.
When the bubbling stops remove the chips from the oil keep in paper towel

Badam/ Cashew Nuts Cake

Prepare Time           10 min        
Cook Time                 30 min

Ingredients

Badam / Cashewnuts Burfi

Badam (Almonds)                     1 cup
Cashew Nuts                          1/2 cup
Sugar                                       3cups   
Ghee                                       1/2 cup 
Milk                                           1/2cup
Method
Soak the almonds for 2 hours in warm water.
remove the skin and soak with cashew in half cup of milk.
Grind them to a nice paste. If needed add more milk.
Add sugar and boil it.
Stir continuously , till it becomes thick.
Add ghee in between.
Cook in low to medium flame, till the mixture does not stick to the sides.(we call it poothu varuthu)
Pour it in a greased plate.
If it is loose, do not worry again keep in the pan and cook for some more time.

South Indian Mixture

Prepare Time           10 min
cook Time               20 min

Ingredients

South Indian Mixture

Gram flour(Besan)                 4 cups
Rice Flour                             1 cup
Chili Powder                           3 tsp.
Asafetida (Hing)                    1tsp 
Aval (Puffed Rice)                 2 cups 
Pori Kadalai(Chutney Gram)  one and half cups
Curry Leaves                              few
Butter                                     half stick
Groundnut                              half kg
Cashew Nuts                        quarter cup
Salt to Taste
Oil to fry

Method

Mix besan, salt, chili powder, Hing and melted butter. 
Make a thick smooth dough by adding water as necessary . 
Heat a pan with oil. Take a handful dough place in a sev mold and press carefully over the hot oil . 
Turn and fry the sev until golden and crisp. 
Drain on paper towel. 
Do this till the dough finishes.
Fry the puffed rice(take it out immediately when it becomes fried) porikadalai, groundnuts , cashew nuts and curry leaves in the oil and add to the sev. 
Mix well by adding 1 more spoon chili powder, little salt and Hing.