Diwali Recipes

Thattai (Snack),  
Ribbon Pakodas
Thenkuzhal
South Indian Spicy Mixture( Chivda)
Diwali special Marundu (Ginger Lehiyum)
Maladu
Kaju Burfi(cashew nut Burfi)

Jangri

 

Microwavable Badam/ Almond/Walnut/Cashew Nuts Burfi

 Thattai (Snack)

Halwa

Ingredients 

All purpose flour (Maida)                 1cup
Sugar                                              11/2 cup
Ghee                                              1/2 cup
Kesari Powder                                1 pinch       
Cashew nuts                                   6
Cardamom Powder                        1/2 tsp           
Method

Add 1cup water with the maida, kesari powder to make a thin batter.
There should be no lumps.
Boil in a low flame till it becomes thick.
Add ghee slowly till it leaves from all the sides.
Add roasted cashew nuts and cardamom powder.
Mix it well and put it in the greased plate.
When it cools cut into squares.

Puli Inchi

Prepare Time          5min
Cook time              10 min
Serve                     15
Ingredients
Green Chilies                           100 gm

Tamarind( imli),                         big lemon size
Inchi(ginger, ginger root)          1 big piece
Hing(Asafetida)                        1 tsp
Turmeric Powder                     1tsp
Mustard seeds                        1 tsp
Urad dhal                                2 tsp
Oil                                               3 tsp           
Salt to Taste

Jalapneo Puli Inchi

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Method.
Soak the tamarind in 1 cup of warm water and remove the juice.

Cut the green chilies and ginger into small pieces.
Heat a pan with oil add mustard seeds, urad dhal and Chana dhal and fry. 
When the dhal become red , add the chilies and ginger. 
When the chilies fried little add the tamarind water, powdered jaggery Hing, salt, and turmeric.
When the mixture is thick, cool and pour it into bottle. 
This is a pickle. You can keep this pickle more than a month.
Eat with curd rice, chapati and poori.
Use jalapeno and make this pickle. Fry them well and add little more jaggery.
It tastes very good.

Aviyal

Aviyal is a favorite food of Kerala and Tamil Nadu. It is a dish with all vegetables with coconut and green chilies. It is one of the dish in all festive occasions.




Ingredients
Cut Beans                     1 packet
Capsicum                       1
Potato                             2
Cut Drumstick                  6
Carrot                               2
Grated Coconut                1cup
Green Chili                       5
Curd                             half cup or(you can use tamarind paste 1 tsp)
Coconut Oil                   2 tsp
Turmeric                      1/2 tsp
Few Curry Leaves
Salt to Taste
Method.

Cut capsicum, potato and carrot in julienne (long) pieces to about 2". 

Boil all the vegetables(capsicum, potato, carrot, cut beans, drumstick)with little water.

Add turmeric, tamarind (use two tbsp. yogurt instead of tamarind) and salt. Do not add more water

Grind the coconut and green chilies coarsely.

When the vegetables are cooked, add the ground coconut and curd. 

Mix it well . It should be thick. 

Add curry leaves and coconut oil. (If available, you can add raw banana, yam or snake gourd)

Tomato Rasam

Prepare Time          5min
Cook Time             10 min
Serve                      5

Ingredients

Tomato Rasam

Cooked Dhal              1cup
Ripe Tomatoes              3
Rasam Powder              2tsp
Tamarind Paste             1/2 tsp
Asafoetida                     small piece
Curry Leaves                   few
Coriander Leaves            few
Ginger                           small piece
Jeera                            1/2tsp
Green Chili                   2
Salt to taste.
Method
Boil the tomatoes, grind coarsely tomato, curry leaves and ginger.
Heat a pan with water add tamarind paste, rasam powder, asafetida turmeric and salt.
Boil till the raw tamarind smell goes.
Add the tomato water to the rasam.
Sprinkle coriander leaves and heat rasam forms frothy layer at the top
Heat a pan with oil add mustard seeds, jeera and silted green chili.
Remove from the heat and serve with rice, pappadam and curry.

Vazhakai Podimas

Vazhakai Podimas

• Prepare Time........................5 min
• Cook Time............................10 min
• Serve.......................................4

Ingredients

• Raw Banana........................6
• Grated Coconut...................half cup
• Green Chilies,......................5
• Chopped Ginger..................2 tsp
• Curry Leaves.......................few
• Salt .....................................to taste
• Mustard Seeds....................1 tsp
• White Dhal (Urad Dhal).......2 tsp


See Kid-Friendly Halloween Desserts

Method

• Boil the bananas . When the colour of the banana skin becomes black remove the skin and grate it in grater.
• Mix the coconut and chillies in a blender (only one round).
• Heat a pan with oil add mustard seeds, urad dhal and curry leaves.
• When the mustard splutters add the grated banana and coconut. Mix it well.
• This is a side dish for sambar rice or rasam rice.

Ada Pradhaman

Prepare Time                     15 min
Cook Time                         20 min
Serve                                  6

Ingredients For ada
Fresh Rice Powder                    200gms
Sugar                                        1/2 cup              
Ghee                                       1tsp
Small Plantain Leaves             6   
Method
Place the  plantain leaves directly on the gas and make them tender.
Add rice flour, sugar and ghee make a dough not too thick not too thin.
Sprinkle the dough with your hand on the leaves.
Roll the leaves and tie them both sides with thread.
Drop them in boiling water for 20 minutes.
Remove them and put them in cold water and keep them in strainer.
Cut the Adas into small.pieces
(You can buy in Indian stores)
Ada Pradhaman

Ingredients

Ada              1cup 
Jaggery                        1/2 kilo
Coconut                          2
Cardamom Powder            1tsp
Coconut Pieces            2tbsp
Cashew Nuts                 2tbsp.
Method

Grate the coconut and extract the milk Melt the jaggery
Fry the adas by adding ghee for few minutes.
Add the jaggery to the adas and boil for ten minutes.
Add the coconut milk and mix it well.
When the  mixture is about to boil, remove from the flame.
Add cardamom powder and roasted cashew nuts and coconut pieces.

Chakka koottu (Jack Fruit Curry)

Prepare time          10 min
Cook Time              20 min
Serve                      5

Ingredients

Chakka Koottu

Chakka pieces                  2 cups
Grated Coconut                1cup
Red Chili                          2
Turmeric Powder            1/2 tsp
Cumin seeds                    1tsp
Rice                                1tsp
Mustard Seeds               1tsp
Urad Dhal                       2 tsp
Curry Leaves                   few
Salt to taste.
Method
Cut the chakka pieces into small.
Heat a pan with water add the chakka pieces.
Add turmeric and salt, cook till it becomes tender.
Grind the coconut,chili cumin seed and rice into a paste.
Heat a pan with oil, add mustard, 2 tsp coconut, urad dhal and curry leaves.
When mustard  crackles add to the koottu and mix well.

Navaratri Naivedyam Bonda

Ulundu Bonda

Bonda

Ingredients

Urad dhal                            1 cup
Green Chili                         1
Coconut Flakes                 2  tbsp.
Black Pepper corns            1 tsp
Rice Flour                            1 tbsp.
Curry leaves                       few
Salt to Taste
Method

Grind the urad dhal, chili and salt into a fine paste with little water.
Add pepper and coconut and mix well.
Heat a pan with oil.
Take little batter make a ball and drop in the hot oil
Fry them golden brown.
I make this for Navaratri as prasadam.

Chakka Eriseri(Traditional Jack Fruit Curry)

Chakka Eriseri(Traditional Jack Fruit Curry)

Chakka Koottu

Prepare Time                  10min         
Cook time                         10 min
Serve                                5
 Ingredients
Chakka                            1/2 kg
Grated Coco                   1 cup
Red Chilies                      2
Jeera(Cumin Seeds         1/2 tsp

For Seasoning

Grated Coconut.              2tbsp

Mustard Seeds                1tsp
Jeera(Cumin Seeds.)      1/2 tsp
Curry Leaves few
Method

(Raw) jack fruit seed is removed from the thin outer part of chakka.  

Cut these into small pieces. Boil 3cups of water adding chakka pieces and turmeric and salt.

Grind the grated coconut. chili and jeera,  

When the chakka is cooked add the ground paste and stir it well.

Heat a pan with little oil, add grated coconut, mustard seeds jeera and curry leaves. 

When the coconut become red add to the chakka eriseri. This curry is very tasty.

Serve with rice.

I tried with the frozen raw jack fruit and the chakka eriseri came out very well..

Olan

Olan

Olan is a Kerala recipe. It is very simple recipe. This is one of the curries for festival days in Kerala.

• Prepare Time.......................10 min
• Cook time..............................10 min
• Serve.....................................4
• Ingredients

Olan

• White Pumpkin.(Elavan)Chopped into pieces)...........1cup
• Yellow pumpkin.(Mathan)Chopped into pieces).........1cup
• Black Eyed Peas (van Payaru)...................................1/2 cup
• Green Chilies(Slit).....................................................4
• Grated Coconut........................................................1/2cup
• Coconut Oil..............................................................1tbsp
• Curry Leaves............................................................few
• Salt to taste

Method

• Soak the black eyed peas into water for 5 hours.
• Extract coconut milk by grinding the grated coconut. (half cup thick milk and half cup thin milk)
• Boil the vegetables and black eyed peas with thin milk. 
• When the vegetables are cooked add salt and thick coconut milk,coconut oil and curry leaves.
• Mix well. 

Elevan Pachadi ( White Pumpkin Raita)

Pachadi is an important element of the Sadya and festive occasions (Vishu, Onam, wedding)

 Ingredients

• Chopped White Pumpkin....................1 cup
• Yogurt................................................1 cup
• Mustard seeds....................................1 tsp
• Red Chili............................................1
• Grated Coconut...................................1/2 cup
• Green Chili.............................................2

Method

• Boil little water and add the eleven pieces and salt. Remove the water.
• Grind the  grated coconut with one chili and half tsp mustard seeds.
• Add this with yogurt and cooked eleven pieces.
• Heat a pan with ad mustard seeds and broken chili.
• When it splutters add to the yogurt with cooked eleven pieces.
• 
  

Potato Bajjias

• Prepare Time...10 min
• Cook Time.......10
• Serve.................5

Potato Bhajjias

Ingredients

• Begal Gram flour.(Besan)......................... 1cup
• Rice Flour.................................................1tsp
• Red Chili Powder......................................1tsp
• Asafetida...................................................a pinch
• Salt to Taste

Method

• Mix the flours chili, asafetida, salt with little water make a thick batter
• Slice the potao thin
• Heat a pan with oil, dip the potato slice in the batter and drop in the oil.
• Deep fry them till golden
• Serve with chutney

Pinapple Pachadi

Pinapple Pachadi

Pinappale Pachadi

• Prepare Time.....................5 min
• Cook Time.........................5 min
• Serve...............................3

Ingredients

• Ripe Pineapple Pieces.......................2cups
• Grated Coconut................................1cup
• Red Chili..........................................4
• Turmeric Powder..............................1/4tsp
• Mustard ...........................................1tsp
• Curry Leaves......................................few
• Salt to Taste
  

Method

• Boil pineapple, with turmeric and salt in 1/2cup water.
• Grind coconut with dried 2 chilies to a fine paste.
• Heat a pan with oil with mustard seeds red chilies (broken and curry leaves.
• When it splutters add pineapple pieces and coconut paste.
• The gravy should be thick and cover for 3 minutes in a low flame.
• This is a sweet side dish.
• Usually this dish would be one of the items in Sadya
  

Elai Vadam ( Vathal)

Elai vadam is one of favorite things of my grandchild. So I make this vadam very often,

 Ingredients

Elai Vadam

• Raw rice..........1 cup
• Boiled rice......1/cup
• Salt to taste.

Method

• Soak the rice for an hour and grind it into a smooth paste
• Take the vadam sheets , apply oil and spread one tsp batter.
• Steam them peel and dry them in shade.

Elavan Koottu (White Pumpkin Koottu)

Elavan Koottu

• Prepare Time.........................5min
• Cook Time................................10 min
• Serve........................................5

Ingredients

• Elavan ( white Pumpkin)............1/2 KG
• Grated Coconut.....................1 and half cup
• Chana Dhal...........................1/2 cup
• Cumin Seed..........................1tsp
• Red Chili................................2
• Mustard Seed........................1tsp
• Urad Dhal..............................2tsp
• Curry Leaves.........................few
• Turmeric Powder...................1/2tsp
• Salt to Taste

Method

• Wash, peel the skin and cut the elavan into small pieces.
• Boil water, add the pieces, chana dhal and turmeric powder.
• Grind the coconut, cumin seeds and red chili into a paste.
• When the vegetable is cooked add the coconut paste and salt.
• Mix them well.Kootu should be thick. 
• If there is excess water, remove the water before adding the coconut paste.
• Heat a pan with oil add mustard seeds, urad dhal, 3tsp of coconut and curry leaves.
• When the coconut turns into red , add this to the kootu. 
• It is very tasty and eat with sambar rice, rasam rice, chapathi or poori

Potato Podimas

Potato Podimas



 







Prepare Time..............5 min
Cook Time...................10 min
Serve...........................5

Ingredients

• Potato ..............................1 kg
• Coconut ...........................half cup
• Green Chilies................... 4
• Curry Leaves......... ...........few
• Ginger(Chopped)..... ........1tsp
• Mustard Seeds................ 1 tsp
• Chana Dhal........................2 tsp
• Oil .................................3 tsp
• Salt to Taste

Method

• Boil the potato and remove the skin. Mash them nicely. 
• Grind coconut and chilies coarsely. 
• Heat a pan with of oil. Add mustard and chana dhal. 
• When the dhal becomes red, add the mashed potato, coconut, ginger and salt.
• Mix well and lastly add the curry leaves

Tomato Rice

Tomato rice is the easiest recipe to prepare.I prepare this recipe most of the time.

• Prepared Time.......15 minutes
• Cook Time..............20 min
• Serve ......................5

Ingredients

• Cooked Rice....................4cups
• Turmeric Powder,..............1/2 tsp
• Tomato.............................2
• Green Chili.......................5
• Red Chili Powder............. 1tsp
• Asafoetida..........................1tsp 
• Corinader Leaves...............little
• Sambar Powder................1/2 tsp
• Mustard Seeds...................1tsp
• Chana Dhal........................2tsp

Salt to taste

Tomato Rice

Method

• Heat a pan with oil add mustard seeds and chana dhal.
• When it crackles add chopped tomatoes, green chili,
• Add turmeric, red chili powder  and sambar powder.
• When the tomatoes cooked add the rice, salt and mix.
• Sprinkle coriander leaves.
• serve with vadam/ pappadams.

Black Eyed Peas Patties

Black Eyed Peas Patties

Ingredients

• Cooked Black Eyed Peas ............1cup
• Chopped Onion.......................... 1/4 cup
• Green Chili(Chopped)................. 1.tsp
• Scallion. (Chopped).................... 2tbsp.
• Red chili Powder....................... .1/2tsp
• Coriander Powder .......................1/4 tsp
• Maida ..........................................4tbsp
• Salt to Taste 

Method

• Mix above all ingredients and mash nicely with spoon or fork.
• Mix all together make patties. Add little water to the maida and make a batter.
• Dip the patties on the batter and put them on the hot oiled pan and cook both sides till they become brown.(Use these as burgers for sandwich)

Thiruvathirai Festival

Lord nataraja

Thiruvathirai or Arudra darishanam is a festival dedicated to Lord Shiva9Nataraja)All the shiva temple have special event on this occasion.It comes in the month of Margazhi at thiruvathira star/ poorami
There are rudrabhishekam for Lord Shiva in early morning.Onthis day unmarried women and girls take bath early in the mroning, wear  new clothes  sit near the vilakku. We prepare Kali and thalakam with all vegetables, banana, beetle leaves coconut do the naivedyam and seek lord Shivas blessing.

In Kerala they dance thiruvthira kaikottu kali.

Thiruvathira Kali

Thalakam for Thiruvathira Kali

Koottu Curry (Kerala Recipe)

Koottu Curry

Koottu Curry

Prepare Time...........10 min
Cook Time...............20 min
Serve........................4

This dish is very important in Sadyas in Kerala. The aromatic smell tells about the place where the Sadya dishes are prepared.

Ingredients

• Chenai (Yam) cut in small cubes.................1 cup
• Elavan(cut in small cubes)........................1/2 cup
• Chana Dhal ( split chick peas)...................1/2 cup
• Grated Coconut......................................1 1/2cup
• Turmeric Powder....................................1/4 tsp
• Mustard Seeds......................................1 tsp
• Red Chili Powder.....................................2tap
• Powdered Jaggery..................................3tbsp
• Jeera(Cumin Seeds)................................1tsp
• Urad Dhal..............................................2tsp
• Curry leaves...........................................few
• Salt to taste

Method

• Heat a pan with 2 cups of water.
• Wash the chana dhal, and add to the water wiht turmeric.
• When the chana dha is half cooked , add the vegetables.
• Add chili powder,salt and jaggery
• Grind one cup of  coconut and jeera into fine paste.
• When the vegetables are cooked, add the ground paste and mix.
• Heat a pan with oil, add mustard, urad dhal,half cup  coconut and curry leaves.
• When the coconut becomes golden add to the curry.

Ganesh Chaturthi

Ganesh Chaturthi is on 19th September 2012.

Ganesh Chaturthi

We celebrate Ganesh festival on August/September month. Ganesh's birthday is celebrated all over India .This festival is celebrated for 10 days from Ganesh Chaturthi to Anantchaturdashi

People clean and decorate the houses with mandap and garlands.They bring the Ganesh idol on that day with beating drums and music. They install Lord Ganapthi and do puja. Make prasad like Modak and do arathi for ten days

.

There are many public mandals celebrating this festival. People visit many pandals where different Ganapathis are installed during this festival.

Invite relatives and friends to their houses to participate in the function.Ganesh is worshiped for 3 days/5 days or 10 days .On the 11th day, the Idol is taken through the streets in a procession accompanied with dancing, singing, to be immersed in a river or the sea chanting ""Ganapathi Bappa Morya, Puduchya Varshi Laukariya" (O father Ganesha, come fast early next year).

http://en.wikipedia.org/wiki/Ganesh_Chaturthi

Naivedyams

• Kozhakattai (Ganesh Chaturthi

• Ellu Kozhakattai and Ulundu KozhakattaiParippu Vada

• Nai Appam ( Sweet Appam) 

• Pasi Parippu Payasam