Friday, August 29, 2014

Snowball Laddoos aka Rawa Laddoos


Today being Ganesh Chaturthi many of you all are busy just as I was. We here do not keee any idol but just do a small pooja and say prayers and bhajan. I just thought I will post something within the day ends.

I had made these laddoos following Nestle milkmaid recipe. My daughter loved it so much that she has asked me to do it again J.
It is actually a  rawa laddoo nothing much fancy but the name can be fancy isn’t it? So I named them Rawa Laddoo. 



Here is recipe for Rawa Ladoo

Ingredients:

Semolina- 1 and ½  cups
Desiccated Coconut – ½  cup +2 tbsp to roll in the laddoos
Sweetened Condensed Milk- 1 ¼ th cup
Milk- around 3 tbsp
Cardamom Powder- ½  tsp
Cashews and Rasins a handfull
Ghee- 1 tbsp

Method:

Heat ghee in a heavy bottomed pan and fry the cashews until light brown color.
Take them out of the ghee and set aside. 
In the same pan, add the semolina and fry continuously on a medium flame till they change color to light golden. 
Now add the desiccated coconut to it and fry for a few seconds may be10 seconds(not more than that) on a medium flame. 
Then add roasted nuts,raisins and cardamom powder and mix.
Add the condensed milk and milk to it and mix well until the whole mixture combines to a ball. 
Switch off the flame.
When the mixture is warm enough to handle take a little portion and roll into small lemon balls.
Now in a clean pate add in the 2 tbsp desiccated coconut and roll in all the laddoos in it.
Store them in a air tight container. 



Note:
The rolling of the laddoos in desiccated coconut is totally optional.
While roasting cashew nuts you can add in the raisins too. I skip this as I don’t like to plump them up.
This laddoo must be consumed within a week.

Wishing all readers of Aps Kitchen A Blessed and Happy Ganesh Chaturthi.

 Happy Cooking,

 

Sunday, August 24, 2014

Sago Idli/Sabudana Idli

I am experimenting with Idlis now…. I normally make the regular idli (which is not in my blog yet but soon it will be), Udid Rulava idli, Rawa idli(another to be here ) and Varai/samo rice idli and some sweet idlis. Apart from these I have never ventured on making something interesting. As M’s school will re open from next month I thought I must innovate some new tiffin box recipes and idlis are the  one thing which she likes. So I thought why not make sabudana idli and googled if there was any to surprise me there were many but all used whole sago but I did not want to do that thinking using whole sago may turn into sticky idlis(may not be true) I must try it someday with a little quantity.



So this time I ground the batter and made my version of Sago Idli.

Ingredients
·         For the Batter
·         1 cup Idli Rice
·         ½  cup Sabudana (Sago pearls/Sabakki)
·         ¾ th cups fat free Yogurt
·         ¼ th cup grated coconut (frozen works too)
·          salt to taste
Tempering/Seasoning
·         1/2 tsp Mustard seeds
·         1-2 green chillies, thinly sliced
·         Few curry leaves, torn
·         Few coriander  leaves, finely chopped
·         1/4 tsp Baking Soda
·         1 tsp oil
Method :
Soak sago and rice separately for atleast 2 hours and later drain both.
Now grind sago with a little water into a coarse paste and add in the drained rice and again grind it until the rice turns into rawa consistency. Make sure you don’t make a fine paste.
Now remove this batter in a vessel add the yogurt/curd and salt and mix well.
Keep it for fermenting overnight or for 8 hours.
After fermenting we need to make the tempering.
For Tempering :
In a pan, heat some oil- 1 tsp. Add mustard seeds and when it starts to splutter add in curry leaves,green chillies and remove from flame, add it to the batter along with , baking soda,and coriander leaves.
Once we have added the tempering add in coconut gratings and give the batter a good mix.
Check the consistency of the batter it must be like our regular idli or rawa idli batter (if you find the batter is thick then add water little by little and adjust the consistency.
Heat the steamer or pressure cooker adding enough water.
Grease the idli moulds.
Drop ladleful of the batter to your Idli moulds.
Steam them for around 20 minutes, or until the knife/toothpick inserted in the middle comes out clean.
Cool it for few minutes and remove from the mould.

Serve along with your favorite chutney


Notes:
This idli tastes good only with chutney or side dish.
The actual recipe does not tell you the grind either sago pearls or rice, it’s my own version.
The above mentioned batter yields 24 idlis of medium sized.

Till My Next post,
Happy Cooking,
 

Wednesday, August 20, 2014

Guest Blogging # 5 - Tomato Rasam by Chethana

Hello to all Aps Kitchen readers,
A year back I had wonderful guests sharing their wonderful recipes, just like that I thought this year I will welcome more guests and showcase their wonderful recipes here in Aps Kitchen.
Its more than 5 years I have never blogged about tomato rasam here in my blog. The reason is I always have not got the right shot for it. I have n number of pictures but all not upto the mark. Now that doesn’t mean all my photos are awesome ;) . getting a rasam snap is not a easy task for me ;).
Let us move on to today’s guest, she is a lovely lady, a darling and my good friend Chethana.
I’ve known her since school times, she was not my school mate or classmate but we were commuting friends and our friendship grew as years passed by. This lady is multi talented I must say. She turns a piece of cloth into a crayon pouch or waste papers into a basket and what not. Not only this she is a crochet designer she just loves doing it. You are a super girl Chetu J.

Coming to her recipe, when I asked her what she makes the best she said rasam is one of the best one she makes. I know Rasam is such a simple thing but simple can be awesome isn’t it?


Now over to Chethana.
Aps Kitchen. It has been a huge savior for me ever since it came into being. when i got married,5 years back, all i knew to make was whole moong usli and panpolo. don't even ask me about different types of curries and ghashis...i used to be overwhelmed. As time passed, Aparna's blog recipes have become a regular visit for me and have become as dependable as Jaya v Shenoy 
's book that my mum gave me. (i am sure most of us konkanis have a copy of her book. my mum did and so do i.) However if i have any doubts, its Aparna i turn to,apart from my mum. She is the best person with who i clear doubts no matter how silly they are and even learn new recipes everyday from. And i must say she has done a commendable job despite have a boisterous three and a half year old along with another cutie baby. (it is a commendable job, as i,with justone three and a half year old feel like screaming all the time.) How do u do it Aparna? And i must say i was so honouredwhen she asked me to do a guest post that i almost leapt at the opportunity (lest she change her mind, i mean,  I ask HERabout basic recipes even now!) cause honestly ,not all can be as good as she is. Right?

Well after lot of consideration (read: asking and literally harrassing a lot of people, what i make best!) i decided to make my version of tomato rasam. i remember aparna once mentioning that, for her, it was her comfort food. upkari, rasam and rice. I so agree with her, cause it seems to be my comfort food as well and something that i tend to make often in my home as well. i love tomatoes but unfortunately, my hub, having had too much of it while growing up, loathes it. Imagine the trying times in my home. Sigh! so i come up with different ways to make it. this one is my favorite way of doing it. I mixed rasam powder along with tomato saaru and voila! my version of tomato rasam was concocted. common, who doesn't mix up methods to try and see what is the result! right? Experiments is what keeps us home makers sane i feel... and keeps us from screaming when asked cant u make anything else??? But mind you, i have variations even for this (i can experiment endlessly). But do not worry, this is a tried, tested and a hit recipe with which no one cant go wrong. even if u tried to. Do try and let us both know!

My version of the tomato rasam

Ingredients:
To boil together
Tomatoes 2 nos
Garlic cloves 3-4 cloves
Green chillies 2 nos
Salt as per taste

To Dry Roast and Powder
Peppercorns 4-5 corns
Cumin seeds/jeera 1 tsp

To add to the rasam:
Rasam powder 2tsp (increase or decrease depending upon how spicy you want it to be)
Tamarind (optional/as per taste)
Asafoetida/hing
Dry roasted n powdered jeera and pepper, prepared above
Jaggery (optional)

To Temper:
Oil 
Mustard seeds
Red chillies
Asafoetida/hing
Rasam Powder 1tsp

Method:

1. Boil tomatoes garlic n green chillies along with salt till tomatoes are well done. Once cool, remove the garlic pods, discard the skin and retain the pulp of the garlic, remove green chillies and blend the rest well.

2. Keep the above for boiling. Add salt if required, little jaggery, the green chillies, along with hing/asafoetida and the rasam powder and bring it to a good boil. Check for seasoning. u can add tamarind if u feel the tangy taste of tomatoes is not enough.

3. In a tempering pan dry roast jeera/cumin seeds along with peppercorn till the cumin/jeera stop spluttering... powder it. it can be as coarse or fine as per ones taste. Add this to the boiling rasam.

4. For tempering: in a small pan heat oil add mustard seeds.. Once they have stopped spluttering add red chillies a little bit of hing/asafoetida and rasam powder... n immediately temper the rasam. check if all the spices and salt are balanced. Enjoy it hot.


Other notes:
On special occasion when garlic can’t be eaten u can avoid it, u get a slightly different taste however it is equally enjoyable.
Tamarind is not necessary however i like tangy rasam. use as per personal preference.
Using hing n rasam powder while tempering gives a slight different taste... does try it once if it doesn't suit you you can avoid it. DO NOT BURN RASAM POWDER AND HING as that causes the tomato rasam to taste burnt. 
For garnish u can add coriander leaves. I usually don't cause its not available all the time with me.
If u do not like sweet u can avoid jaggery all together... however jaggery gives it a balanced feel
U can even add curry leaves in tempering. I personally don't like it ,hence avoided it.
Other variations: u can add two or three spoons dal and make a thicker rasam, avoid rasam powder n make saar with the dry ingredients, if u cooking beetroot u can add beetroot water (this one i tasted in kamath hotel once made it at home n turns out just as great).
Hope u enjoy my version of tomato rasam. And once again Aparna thanks for this opportunity and for everything and most importantly for being You.
Thank You Chethana for the awesome recipe and haven’t you said a little more about me ;). I have tried this before writing here and as you said its great.
Happy Cooking,

 

Sunday, August 17, 2014

Happy Shri Krishna Janmashtami - Charmuri Undo to celebtrate

Happy Krishna Janmashtami to all the readers of Aps Kitchen.
Today I am posting a healthy Laddoo recipe it is easy to make and requires only a few ingredients.
For Charmuri(charmburi) Undo/Puffed Rice Laddoowe need:
Charmuri /puffed rice/mandakki– 1 ¼ th cup
Chikki Jaggery(you c an use normal jaggery but see note)  grated or powdered– 2 cups
Cardamom – 2 crushed into fine powder
1 tsp ghee


Method:
Heat a deep bottom kadai/wok and add in the Chikki Jaggery and ½ cup of water and allow it to boil. Keep stirring in between and make it into a thick liquid/syrup. (Check notes).
Once the syrup is done remove the Wok/kadai from flame and add in the cardamom powder abd cleaned Charmuri/puffed rice and mix well.
Apply generous amount of ghee to your hands and make lemon sized ball out of this mixture and your Charmuri Laddoos are ready.
Notes:
if you are not using chikki jaggery, but using the normal jaggery then add only 2 tbsp of water to the mixture and make a thick syrup as mentioned above.

To check if syrup is ready for making laddoos do a test. For this once the jaggery syrup gets thickened then add a spoon of this syrup in water(normal temperature). And try gathering it with your finger. If it forms into a hard ball then the syrup is ready.



Enjoy making this for the little Krishna or your kids, yourself or for your loved ones.
Happy Cooking,
I wish you all a blessed life,

Tuesday, August 12, 2014

Ashtami Undo - Kare Laddoo


Hello everyone. How are you all? The festive mood is on all over the world. It starts from Krishna Janmashtami and continues with various other festivals.
Festivals not only bring joy but also gets all the old memories live. Krishna janmashtami is one such festival which was celebrated in a grand way in my Mamama’s place. Mamama used to prepare so many varieties of savory and sweets. And I used to wait for the pooja to end only to relish the delicious food mamama made.


Over the years in mom’s house I never got a chance to wait for it. Not because amma never made such delicious snacks, but because she never made a custom of making  savories or snacks specially for janmashtami. She had a thought that if any day we couldn’t make it (whatever the reasons would be) we will end up feeling bad , instead just keep a prasadam like sheera  or godu phovu or a plateful of fruits and offer it to god and get blessed.

Amma would make these delicacies anytime we wanted. There was no need of any special occasion, just like her I too make it on any day my daughter M wants to eat it.  I have explained about Krishna janmashtami here in this post. We perform a small pooja on this day just like we do every year.

Today’s recipe is something which is related to this festival Ashtami Undo or Kare undo. This laddoo is specially made during this festival in Mangalore. 



Here is what we need for this Laddoo:
1 cup gram flour/ kadalehittu/chane peet
1 cup of Layi pitto / Aralu pudi/( puffed paddy rice powder)
¼ th cup black sesame seeds
¼ th cup cashenuts cut into bits
¼ th tsp cardamom powder/elaichi powder
1 ¼ th cup chikki jaggery/antu bella
1 cup pure ghee +  ¼ th cup for sev
Method:
Sieve gram flour and mix ghee little by little to make a thick paste. This mixture is to make unsalted Sev for the laddoo.
Now take a sev mould and add in the above prepared mixture in the mould.
Heat 1 cup of ghee and press in the sev from the mould in the ghee in a circular motion fry it till crisp.
Now remove the sev from ghee and drain on a tissue towel.
Allow it to cool completely.
Once cooled roughly crush them with your hands and make it into fine pieces and keep aside.
Now remove any dirt if any from puffed paddy rice powder and add crushed sev,cashewnuts,sesame seeds,elaichi powder mix well and keep it for later use.
In a big deep bottom vessel add in the chikki jaggery and water just about less than ¼ th cup and keep it on the stove and keep stirring for a while. Simmer over medium heat till it starts caramelizing and forms a ball when you add a drop of syrup in cold water. This should take 4-5 minutes. Reduce the heat to low. When it comes to srting consistency or laddoo making consistency remove it from flame and add in the paddy rice mixture little by little and mix well with a clean spoon. (check notes)

Now grease your hands and make small lemon sized laddoos / balls out of it and store it in a air tight container.




Notes:
1. Try using black sesame seeds for extra aroma and flavour.
2. One can add plain sev, plain boondi or thick bhu for the laddoos, do not add thin sev.
3. Preferably use chikki jaggery for a better taste not only that the laddoos will get extra crunchy when this jaggery is used.
4. If pure fresh ghee is used then laddoos can be stored for more than a month in air tight containers.
Last but not the least wishing all Happy Krishna Janmashtami Stay Blessed.
Happy Cooking,
 


Friday, August 8, 2014

Chilli Chutey

This is a simple chutney which requires no coconut, Yes you heard me right no coconut. I’ve got it from one of our friend Padma.
Here is the recipe for Red Chilli Chutney


Ingredients:
15 red chillies – The Long variety ones
1 and ½  tbsp  of Tamarind paste/Imli paste
Salt to taste


For tempering:
A tsp of oil
½ tsp mustard seeds
Hing a pinch





Method:
Wash the red chillies and dry them on a kitchen towel.
Chop the heads and cut them roughly and keep aside for later use.
Take a mixer grinder jar/blender jar and add the chopped red chilly pieces, the tamarind paste and salt to taste. Make it into a fine paste. Empty the chuntey into a clean jar.
Now heat a small tadka pan add in a tsp of oil and once hot add in ½ tsp of mustard seeds once the seeds splutter add in hing and temper it over the chutney.
Mix the chutney well.
 
Serve it with Dosa, or spread it on bread or just have it as sides with steamed rice and Enjoy J.




Note:
You can adjust the tamarind paste according to your taste buds.
You can even replace tamarind paste with lemon juice.
It stays good when kept in the fridge for about a week to ten days.

Happy Cooking

Tuesday, August 5, 2014

Pineapple Menskai

Menskai is a sweet and and sour dish which is speciality of South Kanara especially among Brahmins.
It is common in weddings in SK. I have been making this from past 3 years, yes you heard me right only 3 years and the reason behind it is that I neaver knew the recipe neither did I search anywhere nor did I taste it. Being in South kanara I did not taste it as it was not famous among us Amchis, but now that I have tasted it and have gotten the recipe I try it whenever I have a little sour pineapple.It can be made with raw mangoes or even hog plums. 

Recipe for Pineapple Menskai:
Haf pineapple
1 tbsp coconut fresh or frozen
1 lime sized jaggery or 2 tbsp jaggery
Salt to taste
To Roast :
1 tbsp coriander seeds
1 tbsp urad dal/ black gram dal
1 tsp methi seeds/fenugreek seeds
2 tsp white sesame seeds
15 kashmiri red chillies
For Tempering:
2 tsp oil
½ tsp mustard seeds
Curry leaf 1 spring 


Method:
Heat a pan and roast the items listed in To Roast one by one and keep aside to cool.
Meanwhile remove the pineapple skin and cut into small cubes.
Now in a mixer grinder/food processor add in the roasted items and coconut and grind it into a nice paste (not too fine nor too coarse).
Take the pineapple cubes in a deep kadai add little water and cook it along with jaggery and salt.
Once the pineapple is cooked add in the ground masala and mix well.
Cook it for next 5 minutes and Switch off the flame and keep the kadai aside.
Heat a small pan add in 2 tsp oil and when oil is heated add in mustard seeds allow it to splutter and then drop in the curry leaves.
Temper it over the Menskai.


Yummy menskai Is ready to serve with hot dal and white rice.
Happy Cooking,
 

Thursday, July 31, 2014

Tarne Mirsang ani Ambuli Nonche / Green chilli pickle with raw mangoes

This pickle is amma’s tried recipe without even knowing the actual recipe. Amma had tasted this  in a wedding function and liked it so much that she told anu to get some fresh chillies and raw mangoes. When I was there in India this time she had made this Hot Pickle. She always (sometimes me too) have eyeball measurements but somehow try writing it brief.


Here is the recipe for Green Chilli Pickle:
¼ th Kg Green Chillies
½ kg Raw Mango (make sure they are sour)
8 tbsp mustard seeds
1 tsp methi seeds
1 tsp turmeric powder or ½ “ pc of turmeric
¼ th tsp hing powder or a peanut sized compound hing

Salt to taste


Method:
Wash green chillies and raw mango and pat them dry with a clean kitchen towel.
Make sure there are no traces of water as this can spoil the pickle.
Cut the raw mango into fine pieces discarding the inner seed, keep this aside.
In a clean vessel add half a cup of water and add 5 tbsp of salt and bring it to bubble boil and allow it to cool down.
Meanwhile in a mixer jar/food processor add hing, methi seeds, mustard seeds, and grind it into a fine powder, remove it in a clean bowl.
In the same mixer jar add in the green chillies and grind it coarsely.
Mix the spice powder and ground green chilli and raw mango well.
Add the salt water into this (make sure its completely cooled) and mix it with a clean and dry spoon.
Transfer it into a pickle jar and allow it to rest it on the kitchen countertop for 2 days.
Do a taste check for salt. If at all you feel there is a requirement of salt then add salt and mix(do not add extra water).

Now your pickle is ready to serve.



Note:
Pick sour raw mangoes as they will provide tangy flavor to the pickle and reduce the heat orelse you will need to add lemon juice if they are not at all sour then for the above mentioned measurement you need to add juice of 3 raw mangoes.
This pickle needs to be refrigerated and can be used upto a month.
Do not add too much water (add only if too thick)as the raw mango tends to leave its water when it combines with salt.
Tastes super with rice and dal as a combo.

Hoping to write another post soon,
 

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.
Photobucket
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.