Blogroll

Peanut sundal is something which i tried only since recent past but it turned out to be very good. You can also give a try. This is something different from our conventional sundal.

Ingredients:
Raw Peanut - 1 Cup
Red chilli - 1
Salt - To Taste
Curry leaves- Few

For Seasoning:
Oil- 1 teaspoon
Mustard seeds - 1 teaspoon

Method:


  • Soak the peanut/verkadalai in water for atleast 3 hours
  • Rinse the peanut and pressure cook it along with salt. Allow for 3 whistles
  • In a pan, heat the oil and when the oil is hot add mustard seeds and curry leaves
  • When the mustard seeds begins to sputter add the broken chilli and fry for a sec
  • Now add the cooked peanut/verkadalai and mix it well
  • The delicious Peanut sundal/Verkadalai Sundal is ready for neivedhyam on Navrathri festival as well as for a healthy evening snack

You can click here for other Sundal Varities

Vijayadasami Recipes


The tenth day and final day of Navrathri, Vijayadasami, is considered to be the most auspicious day to begin new ventures. The books and tools offered to the goddess are taken back with a ceremony named 'Poojayeduppu'. Another hallmark of this day is the Vidyarambham ceremony which is celebrated in kerala and southern part of tamilnadu, in which small children are initiated into the world of letters by elders. This ceremony is held in temples as well as in various cultural institutions. Also in this particualr day the small children start their school.The following couplet is repeated on the occasion:

Shamee shamayate paapam shamee shatruvinaashinee
Arjunasya dhanurdhaaree Raamasya priyadarshinee

(Shami, the remover of all sins, the destroyer of all enemies bore witness to Arjuna taking his bow and Shree Raama coming back to his near and dear ones.)

Vijayadasami Recipes














Paruppu Vadai

Ulundhu Vadai


Semiya (Vermicilli) Payasam Sakkari Pongal (Sweet Pongal)


Paruppu Payasam with coconut milk


















You may also want to see
Navrathri special RecipesSaraswathi Poojai special recipes























Saraswathi Pooja Recipes / Ayudha Pooja Recipes

Saraswathi pooja is considered to be a very auspicious day which is celebrated on the 9th day of the Navrathri. On this auspicious day, students offer their books to the Goddess Saraswati who is known to bestow knowledge and wisdom to all of her worshippers.Not only do the students offer their books at the deity's feet but they also neatly cover them and make them look as good as new.It is popular belief that students are forbidden to read on that day; the next day which is Vijaya Dashami is when they should re-open their text books and read thereby invoking the blessings of the Goddess of learning.

"Saraswathi namasthubhiyam varadekamarubhini vidhyarambham karishyami siddhibhavatume sada"

For others the day has special meaning . To all the workers the worship of their tools is a must on this day.This day is celebrated as Ayudha Pooja .People worship Vishwakarma who was the architect of the world . All the tools ,machines etc are cleaned ,painted and well polished after which they are smeared with sandalwood paste and vermilion with great care.

Saraswathi Pooja Recipes: Usually we make one payasam, one type of vada and one type of sundal and offer the same as neivedhyam to Saraswathi on the Saraswathi pooja. The common saraswathi pooja recipes are given below
















Paruppu Vadai
Ulundhu Vadai

Semiya Payasam
Sarkari Pongal (Sweet Pongal)

Paruppu Payasam with coconut milk



















You may also want to see
Navrathri special RecipesVijayadhasami special recipes
































Navrathari Recipes - Sundal Recipes - Sundal! Sundal !!

Navratri also called as Dasara, meaning ‘ten days’, becomes dasara in popular parlance. The Navaratri festival or ‘nine day festival’ becomes ‘ten day festival’ with the addition of the last day, Vijayadashami which is its culmination. On all these ten days, the various forms of Mother Mahisasura-mardini (Durga) are worshipped with fervour and devotion



In Southern states of Tamil Nadu and to a lesser extent in Andhra Pradesh and Karnataka, the festival of Navrathri is called Kolu or Navratri Golu, where women set up decorated planks in a corner of the house and decorating it with dolls which are collected over the years.As per belief the concept of arranging these Navrathri dolls on the plank is to depict that Goddess Mahishasuramardini is sitting in her Kolu, prior to the slaying of the demon Mahishasura. Arranging Navrathri Kolu is also an event in itself it means inviting neighbors, friends and other relatives to visit your home and view the Kolu decorated. Pleasantries and small gifts are exchanged amongst women generally women exchange coconuts, cloths and sweets amongst themselves. Sumangali (married) women also exchange bags containing a small mirror, turmeric, comb, beetle leaves with supari.

Sundals are very popular among Navratri recipes/Golu Recipes as various varities of sundals are made everyday for Neyveidhyam and the same are distriubuted to the friends, relatives and neighbours who are invited to see the Golu. This special post is dedicated to Navaratri Recipes especially sundals. The recipes for various sundals are given below.

Variety Rices

Bisibela bath

Bisibela bath is one of my favourite rice varities. Bisibela bath is originally a karnataka recipe and the tamil version of bisibela bath is more of a customized version of the original and often referred as sambar rice. My mom cook bisibela bath very well and the same is recipe is given below. Try it out and let me know.



Ingredients:
Rice - 1 cup
Thurdhal - 1/2 cup
Sambar onion - 10 nos
Drum stick - 1 no
Beans - 100 g
Carrot - 100 g
Potato - 2 nos (1 if big)
Turmeric - A pinch
Asafoetida - A pinch
Tamarind - 1 small lemon size
Coriander Leaves - few
Ghee - 1 teaspoon

For Grinding
Oil - 1 tea spoon
Channa dhal - 2 tea spoon
Dhaniya - 2 tea spoon
Red chilli - 4 nos
Fenugreek seeds - 1/4 teaspoon (Vendhayam)
Cumins seeds - 1/4 teaspoon (Jeera)
Grated coconut - 3 teaspoon

For Seasoning
Oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon (Kadugu)
Uradhal - 1 teaspoon

Method





  • Soack the tamarind in the water and extract the tamarind juice.
  • Cook one cup of rice with half cup of thur dhal and pinch of turmeric. Add little more water than the usual water that you add for cooking the normal rice and allow one more whistle in the cooker. This is to make sure that the rice/dhal mixture is cooked properly.
  • Cut the vegitables lengthwise (as we do for Aviyal) and cook them and keep it aside. For drum stick remove the outerskin and keep only the inner stuffs.
  • Cut the onion finely and keep it aside.
  • Heat the thawa and add one spoon of oil. Once the oil gets heated, then add red chilli, dhaniya, channa dhal, fenugreek (vendhayam) seeds, cumin seeds (Jeera), grated coconut and fry them till the color of the mixture changes to light brown. Switch off the flame and allow the mixture to cool
  • Grind the mixture in the mixer and keep it aside.
  • Extract the tamarind juce and add it to the cooked rice/dhal mixture. Also add Asefotodia, salt and heat the mixture in the low flame for about 5 minitus.
  • Heat the thawa and add a spoon of oil. Add the mustard and once the mustard started to sputter then add urid dhal and fry till the the color changes to light brown.
  • Add the onion and fry till its color changes to light brown. Then add all the cooked vegitables and fry them for some time.
  • Keep the flame as low and mix the fried vegitables/onion mix to the rice. Also add the grinded mixture of masala, a spoon of ghee to the rice and mix them well.
  • Add the coriander leaves and the ghama ghama bisbilabath ready to serve.

Capsicum Rice

Ingredients:

Green Capsicum - 1
Green Chilli - 1
Salt - to taste
Onion - 1
Cooked Rice - 1 Cup


For Seasoning:

Oil - 3 teaspoon
Channa Dhal - 1 teaspoon
Mustard Seeds - 1 teaspoon
Cumin Seeds - 1/2 teaspoon

Method:

  • Finely chop the capsicum and green chilli and keep it aside
  • Finely Chop the onion and keep it aside
  • Heat the oil in the pan and mustard seeds and cumin seeds
  • When the mustard seeds starts to sputter add the dhals and fry until the dhal becomes golden brown color
  • Add the onions and fry until it becomes transparent color
  • Now add the finely chopped capsicum and green chilli and deep fry it till the capsicum is cooked completely
  • Add the required salt and mix it wellAdd the cooked rice and mix it nicely
The mouth-watering Capsicum Rice is ready to Serve

Subscribe to: Posts (Atom)

sample

sample text