Diwali Marundu(Lahium)

Marundu is made on Diwali day. Early morning after taking oil bath we eat 1tsp Layhium. I learnt this Layhium from my mother-in-law.It is very simple and helps in indigestion.

Ginger Lehiyam

Diwali Marunthu (Lahium)

• Tender Ginger..................... 1 big piece
• Dhania(Coriander Seeds)......1 cup
• Jeera.....................................1/2 cup.
• Ghee.....................................3 tbsp
• Jaggery..................................1 cup
• Methi Seeds...........................2 tsp

Method

• Roast the jeera, coriander seeds and methi for 5 minutes. 
• First powder the ingredients and then add  half cup of water and grind.
• Cut the ginger into small pieces, add to the mixture and make smooth paste.
• Add jaggery into this paste and boil it. 
• Add ghee while stirring. 
• All the water dries up and get thick paste. 
• It should not be sticky.
• This marundu is good for digestion.
• You can add other spices, but I like this way to make this recipe (My mother-in-law prepared this way).

Muringakai Elai Dhal(Drumstick Leaves Dhal)

Muringakai Elai Dhal

English name…..Drumstick Leaves.
Botanical Name….Moringa oleifera.
Sanskrit Name…..Shigru Patram.
Tamil Name……Muringakai.
Muringakai elai has many nutritional and mineral values. Here are some recipes.

Dhal

 
Ingredients

• Muringakai Elai………....1cup
• Moong Dhal…………….1cup
• Chili Powder……………1tsp
• Green Chili……………  3
• Turmeric Powder……….a pinch
• Asafoetida…………….. a pinch
• Salt to Taste….

Method

• Wash the leaves and chop them. 
• Cook the dhal in pressure cooker. 
• Heat a pan with oil add mustard seeds and cumin seeds.
• When it splutters add the leaves for three minutes add the dhal, salt , chili powder, green chili and asafoetida.Let it boil for three minutes. 
• It is very tasty dhal. Serve with rice or chapathi.

Rajastani Dish

Ingredients 

• Besan..........................1cup
• Chili Powder................1tsp 
• Turmeric Powder......... a pinch 
• Yogurt..........................1cup 
• Mustard Seeds.............1tsp 
• Cumin Seeds................1tsp
• Garam Masala.............1/2 tsp 
• Curry Leaves................few
• Coriander Leaves.........few
• Salt to Taste

Method

• Mix besan, salt ,chili powder and oil.
• Add warm water and make a dough.
• It should not stick on your hand.
• Make a long bar . Boil the water and drop the bar into the water..
• When it is cooked remove from water.
• Cut it into pieces. Heat a pan with oil add mustard seeds,cumin seeds,asafoetida,curry leaves and chili powder,
• When it crackles add turmeric powder, yogurt. garam masala, dhania powder and salt . When the pieces float in the gravy, remove to a serving bowl and add coriander leaves.

Palak Rolls

Ingredients

• Palak............................1 bunch
• Besan(Chickpea Flour)......3tbsp
• Chili Powder...................1tsp s
• Hing..............................a pinch
• Dhania Powder.............1/2 tsp
• Salt to Taste

Method
 

• Wash and cut the palak. Mix the besan, chili powder, hing and dhania powder.
• Add little water make thick dough.
• Make big balls with the dough and steam them.
• When they are cooled cut into pieces.
• Heat a pan with little oil add these piece and fry them.

Lemon Yogurt Shake

• Yogurt……………….2 cups
• Chopped Ginger……..1tsp
• Lemon Juice………….4tbsp
• Lemon Zest…………..1tsp
• Honey……………….2tsp
• Raspberries…………..¼  cup
• Green Grapes................1/4 cup

Method

• Blend all the ingredients together except berries and grapes
• Add ice, raspberries and grapes.

Thiruvathira Kali

Thiruvathira kali

This thiruvathira kali and Thalakam are the naivedyams for Lord Shiva on Thiruvathira Day. (Arudra day in Danur masam) Cooked vegetables with savory taste and sweet dish offered to Lord Shiva.
Kaikotti kali or Thiruvathira kali is popular folk dance performed by ladies on this day. Some keep fast and awake through out night playing, singing.

Ingredients

• Rice.........................1cup
• Jaggery.....................1cup
• Grated Coconut.........1/4 cup
• Cardamom Powder...1/4 tsp



Lord Shiva



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Method

• Wash the rice and spread in a towel to dry. Dry roast the rice till it becomes golden brown. 
• Grind this rice coarsely. Heat a pan with 2cups of  water and jaggery.  
• When it boils add the  rice powder and mix  well .(you can keep in cooker too)
• When the rice is cooked add the coconut and cardamom powder.

Tips

Add soda with besan while making mysore pagu. The mysore pagu comes out crispy.

Add drops of lime juice making sugar syrup.The sugar pagu will not become hard (Mukkathu)

se 2 parts moongdal and 1 part kadalamavu for mysore pagu.

Add coconut milk with murukku/cheedai dough. they taste good.

If the burfi becomes hard,pwder it with roasted rava.Make ladus with this.

Mix kadala mavu with warm ghee/ dalda and add sugar syrup.There won't be any lumps in this while making mysore pagu...

Sabudana Vada(Sago vada)

Ingredients

• Sabudana....................1cup
• Green Chilies...............4
• Peanut Powder............1/2 cup
• Coriander Leaves........few
• Cumin Seeds..............1tsp
• Mashed Potato...........2salt to taste

Method

• Soak the sabudana for one hour and drain the water.
• Powder the peanuts into coarsely.
• Cook the potato and mash it.
• Chop the chili and coriander leaves.Mix all with salt, cumin seeds and make vadas. 
• Heat the oil and deep fry the vadas. Serve with mint chutney.

Last week winter

Winter 2010

This year we got good winter.The whole place looks white and our eyes enjoy this scenery.