Sunday, July 27, 2014

Chudi Pooja and Nagar Panchami Significance with a recipe of Patholi

This is a old post I have made no changes in this and have posted this as it is.
I am getting my recipes back here some food pics just as it is some with a new look.
Thank You for the support you have shown to Aps Kitchen.


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I hope you can spare with me and try to read the significance of both the festivals. I have collected it from Many sources like my Mom, Granny and last but not the least Google Aunty.
Now for the significane:Tulsi:
Tulsi came out of the ocean during Amrita manthan as a younger sister of Lakshmi. She too was devoted to Lord Vishnu and wanted to marry him. But Lakshmi who was already married to him did not like the idea and cursed her to become a plant. Thus the tulsi plant was born. But the all merciful Lord Vishnu took pity and fulfilling her wish declared that when he will be in the form of a saligram she will remain close to him in the form of a tulsi leaf. Therefore even today a saligram will have a tulsi leaf along with it. In front of every GSB home there will be a tulsi katta in which a plant grows round the year.
Although the prayers are offered to the Lord in Tulsi everyday by watering the plant in the morning and lighting an oil lamp before it in the evening, on Kartik Shukla Dwadashi there will be an annual Tulsi Pooja in the evening (in some quarters morning also) when the tulsi katte will be beautifully decorated and there will be clay tray lamps glowing besides firework by the children with the support of the elders in the home. It will be a joyous occasion. In the northern India in some communities it is called the Tulsi vivah or the wedding day of Tulsi with the Lord.
Chudi Puja: 
A tulsi plant has medicinal properties capable of purifying the surroundings. In the month of shravan our ladies will adore tulsi on every Friday and Sunday with ‘chudis’ of flowers.
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The door step (Humboru/Hosthilu) are decorated with chalk designs (Rangoli or Humbraa Chalk). This is how i decorated.
First, pooja is offered to Tulsi plant with a lamp, water drops are fed to the Tulsi plant and also consumed by the one offering the pooja (Aachamana). Haldil and Kumkum are applied to Tulsi as a symbol of womanhood, sweet is offered( any sweet which is prepared at home) (but ne thing made of rice is not offered), followed by Soorya Namaskaara(Sun Worship).
Then Chudi is offered to Tulsi and aarati (Flame)( I got a new plate for Aarti) is shown to Tulsi.
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I got tulsi and planted it here and performed the Pooja.
There are no mantras and no shlokas but the married ladies alone can perform this pooja after a fast in the morning. Among the married ladies, those who are close in relation(elders) but far away by location are remembered and a mini-chudi will be sent by mail/post with a little kumkum (which I am going to send to my amma and mayi(mil)). And they will send a similar chudi with their blessings. Thus in the month of Shravan our chudis will cross the seven seas and travel to far off lands
Later, they offer pooja and Choodis to the Door step (Humboru). Finally, all the gods within home are offered similar pooja and Chudis.
The remaining Chudis are offered to elderly women by the younger ones. They all wear the Chudi in their hair locks. In return, the elders also present a choodi to the younger ones. For the next four weeks or eight days, GSB women will be busy, going from house to house, offering chudis and receiving choodis!.
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There is also a custom, that the wife offers the first Chudi to her husband along with a worshipped coconut Veedo (beetle leaves with Arecanut), believed to bring happiness and goodwill for married women and husnabds long life.
Superstition apart, Chudi Pooja is symbolic where a woman feels complete within her married life. This pooja also gives scope for women to keep social contact with their families at least once a year!
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A standard Chudi requires many flowers and herbs to be collected, as mentioned here -
1. Ratnagandhi

2. Ratha Pushpa
3. Gauri Pushpa
4. Kaaylya Dolo (Crow's Eye)
5. Anwaali
6. Aarati Pushpa
7. Kangani Pushpa
8. Shanka Pushpa
9. Mithaai Pushpa
10. Cat’s Nails
11. Wild Grass (Dibrankoru)
12. Plantain yarn (Vaayu) for tying
13 Patkali
14. Small button roses( optional as it is being used these days).
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This was during my first chudi in Mangalo after marriage.
I couldn't translate some name in English.... if some one knows do let me know. And about adding all these flowers I am sure we cannot add all the flowers as these days its very difficult to find. I just added ratnagandi,dibrankoru,patkali(orange and pink). 

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We even got Dodd Mogare for god.

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This is Chikkoli which Anu(my dad) had got for God at our house back in mangalore.

Nagar Panchami :

It is on the fifth day of the bright half of the Shravan that Naga Panchami, or the festival of snakes, is celebrated in India. Snake worship, no doubt, owes its origin to man's natural fear of these reptiles. However, in Hindu culture, they own a prominent place. Hindu mythologies are filled with stories and fables about snakes, the most important being the Sheshnaga of Lord Vishnu (it is on this snake that Lord Vishnu reclines while sleeping in the sea). Thus, it is quite understandable that a festival called Naga Panchami is observed in India, in the honor of snakes, every year.Naga Panchami is one of the most ancient fasts in India and also finds mention in the Puranas. It is believed to be one of the most auspicious days of the entire year. According to the Bhavishya Purana, when men bathe the snakes Vasuki, Takshaka, Kaliya, Manibhadra, Airavata, Dhritarashtra, Karkotaka and Dhananjaya with milk, on the fifth day of the bright fortnight of Shriven, they ensure freedom from danger for their families. As per a legend, on the day of Naga Panchami, ploughing a field is forbidden.There are a number of legends associated with Naga pancahmi. One has it that on this day, while tilling his land, a farmer accidentally killed some young serpents. The mother of these serpents took revenge by biting and killing the farmer and his family, except one daughter, who happened to be praying to the Nagas. This act of devotion resulted in the revival of the farmer and the rest of his family. Since then, Nag Panchami has been celebrated in India. It is believed that in reward for worship, snakes will never bite any member of the family. There is yet another legend related to the festival. It goes that young Lord Krishna was playing with the other cowboys near river Yamuna, when the ball got entangled in the high branch of a tree. Krishna volunteered to climb the tree and fetch the ball. Below the tree, a terrible snake Kaliya used to live in the river. Suddenly Krishna fell from the tree into the water. The terrible snake came up with anger, but Krishna started jumping on its head. Finally, Kaliya said sorry to Lord Krishna and He forgave the snake and let it go free. Since then, on Nag Panchami day, the victory of Krishna over the Kaliya snake is commemorated. In India, snakes are so revered that temples have also been erected in their honor. There is a particularly famous one in Mysore, at a place called Subramania (Sheshnaga). The Naga culture was fairly widespread in India before the Aryan invasion, and continues to be an important segment of worship in certain areas. After the invasion, the Indo-Aryans incorporated the worship of snakes into Hinduism. The thousand-headed Ananta is Vishnu's couch and also holds up the earth, while snakes play an ornamental role in the case of Shiva. Naga panchami is another form of honoring the snakes.
I Remember Anu (dad) used to perform the pooja in our family temple. Amma used to start early in the morning yelling at both the kids…. My bro and Me. Utta Utta velu jatta magiri niddaychi all these things ( get up get up we r getting late you have a nap later). And we lazy bugs used to get up and then get ready slowly. By the time everything is ready…….and we perform the pooja and come back home have have our breakfast (which would be kotto(Just like idli but baked in jack fruit leaves) most of the time).. Nd for Lunch she prepared patrado, rice, daali toy and cheppi kheeri (rice in coconut milk). She never prepared Patholi more because Anu never ate it we( bro and me) ate one or 2. but Amma liked it…………so mamama( amma’s amma) used to get some at home.
Here my hubby loves it so he just asked me if I could prepare it for him….and I never said no……….. I never knew the recipe too so I called Amma to ask for the recipe but probably she was sleeping… then I remembered about 
Aayis Recipeand thought of following the same…and when I was going through that I found my SIL online and asked her the recipe once more she suggested the same….she even said that instead of rice I could use wheat flour…. But I never had a pinch of it at home….Evening I spoke to amma and she too suggested the same.
I think u guys r tired of reading my scrap ain’t it? continuing to today's recipe………………… Patholi is the most important sweet dish for Gowri festival and even Nagar Panchami. During these festivals, we can find ‘Turmeric leaves’ at native (those who are in , can find these leaves in Mangalore stores). leaves are used for this dish. Since I could not find any of these leaves here, I used Banana Leaves for preparing this. Though you would feel the absence of turmeric leaf fragrance( you can find the Banana leaf fragrance at least), this is a very good idea for those who crave for patholi.
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Ingredients:Coconut 1 cup
Rice 1 cup
Poha(avalakki/ beaten rice) 1/4 cup (one handful)
Jagegry – 3 tbsp(Amma suggested it you can use more if you wish to)
Salt a pinch or 2
Turmeric leaves 8-10 or Banana leaves cut into 5”* 5”squares

For filling:
Coconut 3/4 cup
Jaggery 1/2 cup
Cardamom powder 1/2 tea spn

Method:
Soak the rice in water for around 1hr.Grind it along with coconut (without adding much water). Now add washed poha and grind to get a smooth paste. Add salt.
Heat coconut and jaggery mixing continuously till the jaggery melts and forms a uniform mixture. Add the cardamom powder.
Spread a thin layer of the rice paste on the leaf
Spread around 1-2 tea spns of stuffing on it.
Fold the leaf(or parchment paper) as shown.
Pile in the steamer or in a cooker vessel.
Steam it for around 12-15mins.
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Preparation time : 40min

Makes around 8-10 patholis.
Tastes delicious with Ghee.Photobucket



With this post let me meet you soon,



 

Thursday, July 17, 2014

Sambar Potatoes/ Potato Roast

I love baby potatoes to normal potatoes and a simple roast with rasam and rice is a super combo. So here is a simple recipe of Sambar potatoes.
Ingredients:
  • 20  baby potatoes or 6-7 small potatoes or 3 large potatoes
  • ½ tsp mustard seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chilly powder
  • ½ tsp sambar powder
  • a pinch of asafoetida /hing
  • 10-12 curry leaves
  • 2 tbsp  coconut oil or any cooking oil
  • 1 tbsp freshly chopped coriander leaves 

Method:
  1. Boil or steam the potatoes till they are just cooked. Peel the potatoes.
  2. Heat oil in a pan. Crackle the mustard seeds first. Then add the curry leaves and sauté for 10-12 seconds.
  3. Add the cooked and peeled potatoes and stir. Add in all the spice powders, asafoetida and salt.
  4. Stir well, so that the masala coats the potatoes well. saute for 5-6 mins on a low flame.
  5. Keep on turning at intervals to ensure even crisping and roasting of the potatoes.
  6. Garnish the roasted potatoes with coriander leaves .
  7. Serve potato roast as a side dish with sambar rice, rasam rice or dal rice.


Note:
If using large potatoes then cook them and cut them into cubes.
Do not overcook the potatoes as they can get mushy.
You can increase spice according to your choice.



 

Wednesday, July 9, 2014

Broccoli Paratha

Ever since my daughter has started schooling I look out for various tiffin varieties.  She doenst like sandwiches much but loves bread and jam roll ups or simple bread and jam. Idli, dosa and chapathi is what she asks for when I ask her what to pack for in her box. Whenever I give her such food she finishes it off happily, she is not a kind of girl who likes biscuits, cakes so I got to go by her choice.
Me(only me here because my brother went to a school near by our house and he used to come home for lunch and me used to travel by bus to school) as a kid had no much option I used to shut our mouth  and take our tiffin box without much tantrums , because my mom had one policy take it or leave it and don’t make all the fuss. Not that she never cooked any of my favorites, she did but I was fussy kid.
Little M loves chapathis, parathas so I look for various stuffing these days. Broccoli being a healthy vegetable I thought why not make them and send it in her tiffin box?
So here is Broccoli Paratha recipe :
Ingredients:
For the Dough:
3 cups Atta/Wheat Flour + 2-3 tbsp for rolling the paratha
½ tsp Salt or to taste
Luke warm water for kneading

For the Stuffing:
1 medium Broccoli, grated (approx 2 and ½ -3 cups)
1-2 Green Chillies finely minced (doing this will avoid green chiilies coming in the mouth while enjoying the parathas)
½ tsp Jeera powder /Cumin Powder
1 tsp Dhania powder /Coriander Powder
¾ tsp Amchur powder /Dry Mango Powder
1 small onion finely chopped (adding onion is totally optional)
1 tsp Oil
Salt to taste

Other Ingredients:
 Ghee or oil for applying while cooking the Paratha
Wheat Flour for rolling  and dusting the Paratha




For the Dough:

  1. In a bowl add wheat flour and add salt.
  2. Add warm water little by little as and when required and make soft and pliable dough.
  3. Cover the dough with wet towel and keep it aside for at least half an hour.

For the Stuffing/Filling:

  1. Heat oil in a pan and add finely chopped green chillies for half a minute on medium flame.
  2. Next add  onion and stir when raw smell is gone and onion turn golden brown add grated broccoli and stir fry them for couple of minutes till little moisture is released.
  3. Add cumin powder, coriander powder and dry mango powder and give it a mix.
  4. Turn off the flame and mix in salt to taste. Let the stuffing come to a room temperature. It is important to make sure that the filling is completely cooled before stuffing as it might ooze out from parathas while rolling due to moisture.
Now to make the Paratha:
  1. Knead the dough again for a minute and divide it into 12-14 lemon sized balls.
  2. Dust this dough ball with flour and roll them using a rolling pin into thick rounds around 4 inch.
  3. Place about 1 tbsp of filling in the centre. Cover and seal the ends and roll again, dusting little flour if necessary, roll into thick parathas.
  4. Mean while, heat a griddle on high flame and once heated, lower it to low-medium flame.
  5. Heat a heavy bottom pan on medium heat. Place the rolled out parathas on the pan. Cook till light brown spots appear on one side. Flip the parathas and let brown spots appear on the other side. Then increase heat to medium-high, drizzle about ¼ teaspoon ghee over the parathas and cook till golden, about 30-40 seconds.
  6. Enjoy nutritious paratha with dahi or  your favourite raitha.


Note:
Cut the broccoli along with the stem( not the very bottom portion).
Adding onion is totally optional I have made it both the ways it tastes great.
I cut bite size pieces of these parathas so that my little girl can enjoy it without any mess.

C ya,

Enjoy Cooking,

 

Thursday, July 3, 2014

Bisibelebath - A wholesome meal

BisiBeleBhath is a a wholesome meal on itself. Remember the BBB powder I posted a while back? Make your own BBB powder and then make bisibelebath and enjoy with generous amount of ghee topped on it.

Ingridients:
§  ½ cup toor dal/pigeon peas
§  ¾ cup white rice
§  ¼ tsp turmeric powder
§  3 tbsp Bisibelebath Powder
§  Small marble size jaggery
§  Small lemon size tamarind soaked in water(1½ tbsp extract)
§  1 tbsp ghee
§  10 to 15 curry leaves
§  ½ cup shredded fresh coconut
§  Salt to taste

For seasoning:
§  2 tbsp ghee or oil (you can reduce the amount but ghee gives you awesome flavor)
§  ½ tbsp mustard seeds
§  Pinch of hing/asafoetida

Vegetables needed:
§  ¼ cup dried green peas(soak it overnight, yield ½ cup peas)
§  Green beans/French Beans cut into 2 inch pc – 1 cup
§  1 big carrot cut into small cubes
§  1 medium size onion chopped
§  2 small potatoes peeled and cut into cubes


Method :
1.     First wash the dal and rice.
2.     Add 2 cups of water to the washed rice in a pressure cooker and cook until rice is done or 2 whistles.
3.     To the washed dal, add all cut vegetables along with the peas. Add around 3 cups of water and also the turmeric powder.
4.     Pressure cook dal along with the vegetables. (let it get 3 whistles keeping it on a medium heat )
5.     Let the pressure ease on its own, then open the pressure cooker

For masala:
1.     Grind the coconut, the BBB powder and soaked tamarind to a fine paste.(add water if needed)
2.     Transfer this paste to pressure cooker and add water, salt, jaggery and curry leaves.
3.     Let it boil for few minutes.
4.     Now add cooked dal and the vegetables.
5.     Mix well and let it boil for few more minutes. Keep stirring in between.
6.     Finally, add rice and mix well. Now add a tablespoon of ghee.

Seasoning:
1.     Heat the remaining 2 tbsp ghee in a ladle.
2.     Add hing and mustard seeds. Let it pop.
3.     Put this on the bisi bele bath and mix well.


Enjoy the Bisibele Bath with Boondi, potato chips or with raitha.
I could only get one click as tigers were roaring in my stomach I had no patience for more :P. And i did not want to delay this post.

Enjoy Cooking,
 

Sunday, June 29, 2014

Coconut Rice


This is a fragrant rice and can be made in a jiffy if you have coconut milk ready.  if you have time you can make fresh coconut milk. 

Ingredients:

Rice 1 cup (I used sona masoori/you can use basmati)
Coconut milk 2 cups fresh or canned  ( I used ready available one)
Vegetables (carrots, beans, peas,)
Green chillies 2 slit
Ginger 1" grated
Mint leaves 1 fistful
Jeera/cumin seeds 1 tsp
Fennel seeds 2 tsp
Bay leaves 1
Cloves 3
Cinnamon 1" stick
Cardamom 1 crushed
Ghee/ Clarified butter 3 tbsp

Method:
In a pressure cooker, heat ghee. Add all the spices plus chilies.
Fry till they are fragrant.

Add ginger, mint and the vegetables, rice and salt. Give a quick stir.

Then add 2 cups of coconut milk, cover and cook till 1 whistle (i use induction hot plate so I only took 1 whistle on gas flame it varies) or till done.


Enjoy Cooking!


 


Thursday, June 26, 2014

Pickle Mania#2 Kotla Nonche/Mixed Vegetable pickle

This Post was Deleted so i am posting it back as many could not view it.
Thanks for letting me know guys
Hey folks,
How r all doing?? 
This Is One more variety of Pickle using Mixed Vegetable.... Its called Kotla Nonche In Konkani now I don't know what the word kotla means.... but nonche means pickle.

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So here is the recipe for the delicious pickle:
Raw mango – 2,big-chopped
Cauliflower – 1,small-cut into small florets(if it’s a big one use half of it)
Tindora/Tendli/Ivy Gourd – 10-15chopped
Carrots – 1,chopped
Lime – 5-6

For the masala

Red chilly – 200 gms
(Mamama used both Kashmiri chillies and the round red chillies)
Mustard seeds – 1 tbsp
Hing/Asafoetida – 2 tbsp
Salt to taste (use crystal salt) we almost used 1/2 cup.

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Method
Boil 2cups of water and add salt in it. Give 2-3 bubble boils. And allow it to cool down.
And Wash the vegetables and wipe them with a kitchen towel and chop them into small pieces and add these vegetables to the cooled salt water. (allow to rest for almost 2 hrs).
Later In a mixer, add the red chillies and grind till they become powdery.
Add the mustard, salt and hing and add enough water to grind(Use the salt water which is in the vegetables).
Pulse till it becomes a very smooth paste.
In a big mixing bowl, add the chopped vegetables. Add the ground paste to the vegetables and mix well.
Mix in the lime juice and water if required.
Keep it covered overnight or at least for 5-6 hours for the flavors to get in. (check the taste if reqd add salt and lime juice to adjust spice)
Pour into sterilized jars and keep 

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Tastes Yumm Yumm when u add lotzza love in it.

With a Tangy and spicy note,
Its time to say Bubye,



Taikile Chutney

I am Posting a Few recipes which are deleted from my blog - Reason I have no Idea at all.
I am not changing any content here I am just reposting it for all my lovely readers, thanks for taking your precious time and reading this blog.

A good Memory to go with this Chutney…. During those kiddo days I  remember my mamama(mom’s mom) making awesome chutneys of variety of leaves and they used to to taste Heavenly and we(aunt and me) used to relish it so much tht now We(pachi n me) miss it like crazy. She used to grind it on the grinding stone and not the mixer grinder(it wasn there then :P) and tht smoothness wud never come if ground in mixer. But now as mamama is old nd doesn use the stone I don’t get to eat such chutneys… but without forgetting Amma makes it for me now grinding on the stone(on spl request J ) and I relish it.
It so happened that when I was in Mangalore Suma had come down to my place with her sweet lil daughter Smera and I remember her relishing this chutney and telling Amma tht its very tasty J J J. She literally enjoyed it and my mom was very happy.

Not to forget Suma had got me some sweet goodies…. Which was Yummm and she even got mango pickle which was lip smacking 
J J J.
I cud not get a click when i was in mangalore... and when I came bac here i was lucky enough to find it in the marketJJJ Soon I made this chutney and m posting it now 
Now Facebook has various food site in vch Konkani Amchi Food is one. There we find Yummy dishes and get various information about food and ancient cooking. 
I heard the Taikilo is also known as Negro Coffee…  and the information was Given by Pravin D Kamath maam  from KAF and was found inAshwini’s Blog.
The first picture is mine it is after removing the stems of the leaves. 
And the second picture(the bunch in hand is Taikilo) is contributed by Pravin maam. Thank U so Maam.


Now ok after so much of this and that here is the recipe for chutney
1 bowl of washed  and drained taikilo
½ cup of scraped coconut
2 tsp of jeera/cumin seeds
Red Chillies – 3
Tamarind a small piece (may be a slice)
Ghee to fry – 1 tbsp
Method:
Heat a pan add ghee and add jeera, red chillies and  coconut and fry till the coconut is semi roasted. Now add  the taikilo leaves and fry until leaves have  changed their color.
Allow it to cool down and then grind it with tamarind into a fine paste.
Transfer it into a bowl add salt and mix well.
Taikile Chutney is ready to Serve.
This chutmey can be made into kadi too… I will post the recipe soon.

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Serve this chutney with dosa or have it as a side for Rice.
Its simpley superb.
If any one of u (non Amchi’s) recognize the leaf then do tell me the name I wud be obliged to know.
Enjoy cooking Enjoy Eating.
Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.
Recently added info...... one of a person has commented on this tht it is also known as Cassia Tora and yeh it is check it out here

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Time to say Buybye
C ya Soon,

Saturday, June 21, 2014

Pulioggare Upma - A twist to the regular Upma

Upma was not a favorite dish in our house, but from past 2 years its become a standard breakfast atleast once a month. Reason may be because that is one dish which does not ask you to spend too much time in the kitchen unlike other breakfast dishes.
 I had posted vegetable upma around 5 years back and the photos then were not so appealing or say I was just taking baby steps in matter f photography or presentation then. Nevertheless the upma was yummy now I feel must have made it look super.
Ok leaving that matter aside lets come to my new innovation item Pulioggare Upma. Yes you heard it right, we normally make pulioggare at home don’t we? And carry a pack of that powder in the fridge so go ahead and make this.
This gives a lovely twist to your regular upma.



Here is what we need :
Ø  1 cup roasted semolina (sooji, rava)
Ø  1 medium sized onion, chopped finely
Ø  1 green chilly, chopped
Ø  ½ tbsp urad dal/spilt and skinned
Ø  ½ inch ginger grated or chopped finely
Ø  Water as required (I used 2 and ½ cup)
Ø  1 tsp mustard seeds
Ø  1 spring  curry leaves
Ø  7-8 cashewnuts
Ø  A handful of peanuts
Ø  2 tsp sugar (optional)
Ø  1 tbsp Pulioggare powder ( I used MTR Pulioggare powder)
Ø  2 tbsp oil or ghee
Ø  salt as required
Instructions
  1. In a pan dry roast semolina (this process needs to be done only if you are not using roasted semolina)until it changes t light brown n colour.
  2. In a pan, heat oil or ghee.
  3. Add urad dal, cashew nuts and peanuts and once they are golden in color add mustard seeds when they splutter add curry leaves.
  4. Now add onions and fry till they become transparent.
  5. Now add the green chill. Fry for a minute and add 1 tbsp pulioggare powder and fry for few seconds.
  6. Now add water to this mixture and let it come to a boil.
  7. Add salt and sugar. When the water comes to a bubble boil, lower the flame and add the roasted semolina to it.
  8. Keep on stirring while you add the semolina as it can form lumps and make sure you add the semolina slowly as f you would add it at once it can form lumps.
  9. Keep on stirring.
  10. The semolina will absorb water and double in volume and begins to cook.
  11. If the mixture looks to be dry, then you can add some more water.
  12. Reduce the flame and simmer the upma for 3 minutes.
  13. Keep stirring so that the upma does not stick to the pan.
  14. Garnish upma with coriander/cilantro leaves.
  15. You can serve it with Mixture of your choice. It tastes great.

Enjoy Cooking,