Navarathri/Dusshera

September 23rd - October 2nd 2006

Navarathri is a festival celebrated for 9 days.The story goes as follows To kill the demon Mahishasura Goddess Durga was created. She fought the war for 9 days and nights and attained victory by beheading Mahishasura. So the tenth day is celebrated as Vijayadasami.
In my house this was the most enjoyable festival for us. We keep golu at our house, dress up in silk sarees and pavadai, invite other ladies and girls to our home for Vethalai Pakku.
Those who knew to sing would sing. On the ninthday (Saraswathi Pooja) we keep all our books infront of goddess and the whole day we donot study anything. The next day morning after pooja my dad would take all the books and give to us and bless us to study very well. All the nine days different kind of chundal and payasam are prepared for Neivedhyam.

This year I kept Bomma golu for the first time. The idols are some of my small collections over the years. I hope to improve it each year. Since I have very small kids I had to keep at some place they cannot reach. So it was one of my friend's suggestion to keep it over the dinning table. Everyday morning I read Lalitha Sahasranama thrishathi and stotram, Mahishasuramardini stotram, Saraswathi and Mahalakshmi stotram. For neivedhyam I prepare Chundal or Sweet. We have a nice Indian community, so I could call some friends of mine for vethalai pakkau(Thamboolam) in the evening.
Happy Navarathri/Dussehra!

Bomma Golu

BadamCake, Kesari

Semiya Payasam, Sweet & Salt Pongal


Sweet Chundal, Ulundu Vadai


BlackChannaChundal, White Channa Chundal


BlackeyeBeans Chundal

White Channa /Black Channa Chundal

Soak 2 cups White Channa/Black Channa over night. Pressure cook it adding require water and salt. Drain the water.
In a hot pan add 2 tsp oil.Add mustard seeds,cumin seeds. When the mustard pops add finely cut ginger,green chillies,asafetida and curry leaves. Add grated coconut in the end.

Sweet Chundal

Soak 2 cups Green urad dal(Pesarattu paruppu) over night. Pressure cook it adding enough water. Drain the water and let it cool completely.
In ¼ cup water add 11/2 cup Jaggerry. When the jaggery dissolves completely add the cooled dal and mix it . Add cardamom pdr in the end.

Blackeye Beans Chundal

Soak blackeye beans for 1 hr.Pressure cook it adding enough salt and water.
In a pan add 2 tsp oil. Add musturd seeds. When it pops add 1 tsp bengalgramdal, uraddal, finely cut greenchillis and ginger, crushed roasted peanuts and curry leaves. Add the cooked beans to it and garnish it with grated coconut. You can also add lemon juice to it.

SweetPongal/Salt pongal

1 cup – rice
¾ cup – moong dal

Fry the moong dal till it starts to turn light brown.Mix it with rice .Add enough water and pressure cook it.
You can keep ½ of the cooked ricedal for sweet pongal and other half for salt pongal.

For Sweet Pongal: In little water add ½ cup jaggery.When it dissolves add the ricedal mixture. When the water evapourates, add ½ cup ghee to it and mix well. Add cardamom pdr. Fry some cashew and kismis and mix it in it.

For salt Pongal : Add 2 tsp of ghee in a pan.Add cashews and cumin seeds when they start to brown add 2 tsp pepper pdr and curry leaves.Then add the rice dal mixture to it.Add salt to taste.Mix it well.Add 3-4 tsp of ghee in the end and mix it.
You can eat it with coconut chutney.

Badam cake click

Kesari click

Ulundu vadai click

Semiya Payasam click

Carrot Poduthuval

Carrot is a root vegetable which is rich in minerals . It can be eaten raw or cooked. Studies say that its anti oxidants help heart diseases and vitamin A promotes good vision. In south india carrot is usually added in most gravies. The carrot poduthuval recipe goes with chappathi as well.

Ingredients

Carrot – 1/2lb
Coconut gratings – ½ cup
Greenchilli – 2

Seasoning

Oil – 1 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp

Method

Cut the carrot into small cubes. Put the in boiling water adding little salt and cook them till they are soft. Drain the water.

Pulse the coconut with green chillies in the mixie.

Add 1 tsp oil.put the mustard seed and urad dal.When it pops put the cooked carrots and add coconut.

Mysore Rasam

Rasam is a south Indian soup. It has spices which has medicinal values. Hot rasam is eaten with rice or can be drunk as it is especially when a person is suffering from cold symptoms. It sooths the throat. There are varieties of rasam with the base being tomato and tamarind. Mysore Rasam is different from all others since it has coconut in it. Rasam is made in different ways in each household. Potato roast/Carrot/Beans Poduthuval with Chutta Aplaam is the usual combination.

Mysore Rasam

Ingredients

Tamarind – a small ball size
Tomato – 1
Toordal – ¼ cup
Bengal gram dal – 1 tsp
Coriander seeds – 1 tsp
Coconut gratings – 3 tsp
Turmeric pdr – ½ tsp
Pepper pdr – 1 tsp
Rasam pdr – 1 tsp
Asafoetida – a pinch
Salt to taste

Seasoning

Ghee – 1tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Curry lraves and coriander leaves

Method

Make juice from the tamarind.
Pressure cook the toor dal .
Add 1 tsp oil and fry coriander seeds,bengalgramdal and coconut till light brown. Grind it along with ½ tomato.
Boil the tamarind juice adding turmeric pdr,rasam pdr,pepper pdr, asafetida and salt. Cut the other ½ tomato and add to the tamarind juice. Keep it lightly closed .
Add the daal and ground mixture to the boiled tamarind. Add some water and boil it .When you see layer of froth off the heat.
Season the rasam and garnish it with coriander and curry leaves.

Brinjal Curry Fry

Brinjal/Eggplant Shiny Purple fruit which comes in different sizes and colours is used in cusines all over the world.









Ingredients

eggplant – 10nos(small)
Onion – 1
Totmato (medium)– ½
Coconut grated and fried – 1/2cup
Oil- 4-5 tsp
Coriander cumin pdr – 2tsp
Redchilli pdr – 1 tsp
Salt to taste

Method

Wash eggplant and tap it with papertowel. With a small knife slit open(put 2 cuts till the middle of the kathrikka). Donot cut the top.

Mix coriander cumin pdr , redchilli pdr and salt adding 2 tsp oil. Apply this mixture inside the vegetable as well as outside. And keep it for 10 mnts.

Grind the fried coconut and tomato into a thick paste.

Add 2 tsp oil and fry the onions adding little salt. When it starts to turn light brown add the marinated eggplant.
Drizzle 2 more tsp oil and fry it for 2mnts. Then add the ground mixture and keep it closed while it is cooking in low flame.
Give a light stir every now and then. See that it doesn’t burn.

Potato Crumble

Ingredients

Potatoes – 2
Sambar pdr – 1 tsp
Salt to taste
Coriander leaves

Seasoning

Oil -2 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp

Method

Boil the potatoes adding salt. Let it cool crumble it lightly with hands.
Add 1 tsp oil in a pan. Add mustard seeds. When it pops add 1 tsp sambar pdr and and cumin seeds.
Add the crubled potatoes and roast it in low flame for 5 mnts.give a stir in between.
Garnish with coriander leaves.

Idiappam & Vegetable Curry

Idiappam

Idiappam flour – 2 cups
Salt to taste
Water enough to add in the flour.
Coconut gratings

Method

Add salt to the flourand mix well.
Boil the water and add enough to the flour to make a soft dough.
Wet your hands and put enough dough into the idiappam press.
Make idiappam on oil coated idli plates, sprinkle some coconut grating and steam it for 10 mnts.

Vegetable Curry

Potato -1, carrot – 1, peas – 1 cup, broccoli florets, cauliflower florets, beans – 6 nos.
Onion – 1
Coconut milk – ½ cup
Badam – 5nos.
Green chlilli – 2
Ginger – small piece
Saunf – 1tsp
Cardamom – 2 nos
Turmeric pdr – 1tsp
Ghee – 1 tsp
Coconut oil -1tsp
Curry leaves
Salt to taste

Method

Cut all the vegetables into cubes and boil it adding salt and turmeric pdr. Keep little of the vegetable broth and drain the rest.
Fry onion lightly in 1 tsp ghee and grind it with badam,greenchillies,ginger ,saunf and cardamom.
Add 1 tsp ghee and put the ground mixture. After a minute add the vegetables and enough vegetable broth.
When it boils add the coconut milk. Boil it for 2 more mnts in low flame and off the heat.
Garnish it with curry leaves and a drizzle of coconut oil.

Coconut -Onion Chutney

Chutney is like Salsa. They can be made sweet,salty and soury. There are thousands of varieties of chutney and everybody makes their own version. Most of them are made fresh and eaten immedietly with any kind of food. In south india most of the breakfast items are eaten along with Chutney.
This is one of my versions:

Ingredients

Onion – 1 large
Grated coconut – ½ cup
Coriander seeds – 1tsp
Ginger – 1small piece
Green chilli – 2
Curry leaves – 6
Salt to taste
Coconut oil - 1 tsp

Seasoning

Mustard seeds – 1tsp
Coriander leaves
Method

1. In a pan put the grated coconut and fry it till golden brown and keep aside.
2. In the same pan add 1 tsp oil. Add onins,coriander seeds, curry leaves and fry them. Grind it with fried coconut,ginger,green chillies.Add salt.
3. Season it with mustard seeds and coriander leaves.

Eat it with Hot Dosas

Paneer- BellPepper Masala

The recipe here is a very colour ful one with different coloured Bell Peppers. Paneer is a form of Indian Cheese and it is completely vegetarian. It is source of Protien too.


Ingredients

Paneer – 1/2lb
Red,Yellow,green,Orange Bell peppers- 1/2 of each
Onions -1
Tomatoes – 1
Badam - 5
Green chilli - 1
Masala pdr – 2tsp( I use parampara brand)
Ghee –3 tsp
Coriander leaves

Method

Cut the Paneer lengthwise. Fry them in 1 tsp ghee.

Cut bell peppers and ½ onion and ½ tomato length wise. Fry them in 1 tsp ghee

Fry rest of the onions and tomatoes,badam and green chillies.

Grind them into a paste adding the masala.

Add the ground mixture to the bell peppers and cook for 5 mnts. Then add the fried paneer.

Garnish it with coriander leaves.

Broccoli-Carrot Koottu

Broccoli falls under the cauliflower family. It is a good source of Fibre. This vegetable should not be overcooked. Best way is to just put in boiled water for 7-8 mnts or can be steamed or eaten raw. Now doctors have found broccoli to be efective in cancer treatments.Check it out

Ingredients

Broccoli - 1 bunch
Carrots -2
Moongdal – ½ cup
Toordal – ¼ cup
Coconut gratings – ¼ cup
Cumin seeds – 1 tsp
Redchilli – 1
Salt to taste
Turmeric pdr – ½ tsp

Seasoning

Mustard seeds – 1tsp
Curry leaves – 4

Method

1. Cut the broccoli into small florets. Dice the carrots. Cook the vegetables in boiling water adding salt. Drain and keep aside.
2. Pressure cook the dal adding turmeric pdr.
3. Grind the coconut,cumin seeds and red chilli adding little water.
4. In a pan pour oil. Add the mustard seeds and curry leaves. When it pops add ground mixture ,vegetables and cooked dal . Cook for 5mnts. Add little water if necessary. The gravy should be semi liquid.

Eat with chappathis or hot rice.

Paal Therattipaal

Paal Therattipaal goes with any function. Its considered to be a rich sweet. In India milk cannot be kept for too many days as in western countries. So in my house whenever there is excess milk my grandmother would immediatly prepare some therattipal. Since it is a sweet which every body takes in hand with a spoon, it vanishes so quickly that no body knows when any one ate it. Checkout instant version at


Ingredients

Milk (whole) - 8 cups
Sugar – 1 ¼ cup
Cardamom pdr – ½ tsp
Ghee – 1 tsp

Method

1. Take a heavy pan with wide mouth.
2. Pour 8 cups of milk.and boil it in medium flame.
3. Put a long spatula(preferably wooden) in the milk to stir every now and then.
4. When it starts to boil sim the heat and continue cooking and stirring till the milk starts to thicken(approx. 1-1/2 hrs) .
5. When it is semisolid add the sugar and cook for another 15-20 mnts. It will start to solidify.
6. Add ½ tsp cardamom pdr and 1 tsp ghee.

Keep it to cool . Paal Therattipal will be a little sticky.

Vegetable Kurma with Malabar Parota

Malabar Parota is one thing which I have tried many times and failed. But the recipe given at Blog My treasure My pleasure came close to it. I hope to perfect it some day.


I made Vegetable Kurma as side dish.

For Kurma

Ingredients

Potatoes - 1 no.
Carrots -1 no.
Peas - 1small cup
Cauliflower - 5-6 florets
Capsicum - 1/2
beans - 5 nos.
Onion - 1
ginger -1 medium piece
garlic-3 flake
badam - 3-4
coconut gratings - 1 small cup
greenchillies - 2
cloves - 3-4
coriander seeds - 1 tp
saunf - 1 tsp
oil/ghee - 2 tsp
Coriander leaves

Method

1. Cut all vegetables into cubes.Wash then and put them in boiling water adding salt. Cook them and drain them.
2. Cut 1/4 th of the onion to long thin pieces and kee aside.
3. In a pan add 1 tsp oil/ghee add rest of the onion and fry them. Add garlic coriander seeds,clove saunf.
4. Grind them along with greenchillies,ginger,coconut and badam.
5. In a pan add 1 tsp oil/ghee. Add the cut onions,cut capsicum and fry for 2 mnts and then add ground mixture.
6. Add the cooked vegetables. Add salt to taste.
7. Cook in medium flame for 5 mnts.The gravy should be semi liquid.

Garnish with Coriander leaves

Bhindi(Okra/Vendakka) Masala

Okra also has a name lady's Fingers. It is considered to be 'gooey'. So it it is washed before cutting it and usually lightly fried before using in most of the dishes. In South india Okra is prepared in different ways. When I was small my mother used to feed me saying it will increase my memory power. I used to hate the vegetable. But today I tell my kids the same thing and feed them.


Ingredients

Okra(Vendakka) - 1/2 pound
onion - 1 big
Tomato - 1
Tamarind - small ball
Garlic - 3-4 flakes
Coriandercumin pdr - 1 tsp
Green chillies - 2
Masala pdr - 1 tsp(I use the parampara brand - 1 tsp)
Salt to taste
Oil/ghee -3 tsp

Method

1. Wash the okra and dry it with a towel.
2. Cut the Okra into round pieces(not very thin).
3. Pour 1 tsp oil in Pan. Add the okra.Add coriander- cumin pdr and salt. Just sprinkle some water.Fry it nicely.
4. Make tamarind juice.
5. Cut half of the onion and 1 tomato into long thin pieces.
6. Grind the other half onion adding the masala pdr,green chillies and tamarid juice.
7. In a pan add the cut onions and garlic(cut finely)when they turn light brown add the tomatoes and the ground mixture and cook it for 5-7 mnts. Then add the sauted okra to it and cook it for another 3-4 mnts.

Eat with hot phulkas.

Dahi Puri Chaat

Chaat is very popular through out india Today though it originated in northIndia. Popular types include Bhel puri,Pani puri,Sev puri,Dahi puri,Papdi chaat. It is had as an appetizer now a days before food. Being from Kerala we never used to get chaat when i was small. When ever we go to Bombay for vacation my uncles would take me and my cousins to Chaoupatti Beach to have some variety of Chaat. Each of us will order a different variety and share so we get to eat all of them. It used to be a treat go for noon show, play in the water, going merrygo round and have chaat before going home.


Ingredients

For Puri

Maida(All pourpose flour) - 1cup
Suji rava - 1/2 cup
urad flour - 1/2 cup
soda - a pinch
salt - 1/2 tsp
oil for deep frying

Method
Mix all the ingredients and knead well.
Keep it closed in a wet cloth. After 1 hr make them into small balls.
Roll them into small puris with a rolling pin.
Deep fry in oil. The puris should puff up.









When they cool store it in an air tight container.

Other Ingredients

Potatos(boiled and peeled) - 2
onion cut finely - 1 cup
curd(lightly beaten) - 1cup
Sev - 1 cup
coriander chutney
tamarind chutney
coriander leves
chaat masala - 2 tsp
redchillipdr - 1/2 tsp

Method

Crumble the potatoes with hand.
Mix the chat pdr and redchilli pdr.
Poke whole in the center of the puri.
Put little potatoes.
Add 1/2 tsp coriander and tamaind chutney.
Then 1/2 tsp curd.
Garnish with onions,sev and coriander leaves.Sprinkle the chaat and redcilli mix on top.

Tomato Vetralkuzhambu

Vetral kuzhambu other wise Vethakuzhambu has dried marthangalikka and Chundakka in it. It can also be made with small onions,drumstiksbrinjal etc. This is usually considered to be a bachelor's recipe. This can be made thick and stored in air tight container in the freezer. Whenever necessary take it out and heat it. It stays for a month. I remember,
when we were small my grandmother would make us all sit in a round at 2pm in the afternoon ,give us thayir sadam in our hand with a small drizzle of vethakuzhambu on top of it. It used to be heaven after playing in the scorching sun of april/may.

Ingredients

Tomato – 2 (ripe)
Tamarind – small ball
Sambar pdr – 2 tsp
Rice flour – 1 tsp
asafoetida - a pinch

Seasoning

Oil – 2 tsp
Mustard seed – 1tsp
Channa dal – 1tsp
Urad dal – 1 tsp
Chundakka(dried) – 1 tsp/Marthangalikka (dried)- 1 tsp
Red Chillies – 1
Curry leaves – 5

Method

1. Make tamarind juice in 1 glass water. Grind the tomatoes adding tamarind juice.
2. In a pan add 2 tsp oil. Add all the seasoning items when it starts to splutter add sambar pdr and asafoetida.
3. Then add ground tomato. Boil it till the raw smell of tomatoes are gone.
4. Add 1 tsp rice flour in 1/2 glass water and pour to the mixture.
5. Boil it for another 3 mnts. Add 1 tsp of oil.

Eat it with hot rice.

Tindora Potato Roast

Tindora is a vine grown fruit eaten when it is green. The inside turns red when it is ripe. It can be rosted or lightly boiled. It has a crip taste like zucchini or cucumbers.

Ingredients

Tindora – ½ pounds
Potato – 2
Sambar pdr – 2 tsp
Asafoetida – a pinch
Salt to taste

Seasoning

Musturd seeds – 1 tsp
Urad dal – 1 tsp
Oil – 3 tsp

Method

1. Cut the tindora and potatos into long pieces. Wash it in cold water.
2. In a pan add 1 tsp oil. Add the mustard seeds and urad dal.
   When it pops add a pinch of asafoetida and the vegetables.
   Add sambar pdr and salt to taste. Add 1 tsp oil .
   Sprinkle some water and keep it closed with a lid. Stir every now and then.
   When the vegetables start to turn soft. Open the lid and let it roast for some time in low flame.

Sunday Breakfast

Bread & Fries with Scrambbled Eggs

Sunday mornings are always lazy ones with what to make for breakfast. For me this is one of the easiest.

Toast 2 bread.

Cut Potatos long and put them in salt water for 5 mnts.Drain it and let sit for 5 mnt. Deep fry it in Oil. Sprinkle some salt as soon as you take out from the oil.

Whip 2 eggs with a spoon.Add salt and pepper . Add 1 tsp of water or milk(helps keep eggs moist). Add 2 tsp of butter in a pan, Pour the beaten egg. When it starts to cook start to scramble with a spatula and off the heat. Keep it closed to retain the moisture.

Cream Cheese and some ketchup tastes good with these

Tomato-Onion Dosa

Ingredients

Tomato – 2
Onion – 1
Sambar pdr – 1 tsp
Salt to taste
Dosa Batter

Seasoning

Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Oil – 2 tsp

Method

In a hot pan add oil. Add mustard seeds and cumin seeds .When it splutters add the cut onions and fry. Add sambar pdr and salt .When it start to turn light brown add tomatoes
and fry till it cooks and start to thicken add 1 tsp oil and make it thick.



Make Dosa. When both the side of dosa are cooked spread the tomato-onion mix on half the dosa.
Fold the dosa and serve it with hot sambar.

This dosa can be eaten as it is with out side dish.

Red Bell Pepper Chutney

I had never seen red/yellow/orange bell peppers before coming to US. In India we usually use the green peppers which we call capsicum/simla mirch. It sells for heavy price too.
RED Bell Pepper have a mild, sweet flavor and crisp juicy flesh. Store unwashed bell peppers in a open container in the refrigerator. They will stay fresh for about a week. When making chutney you can add 1-2 chillies more than usual if you prefer spicy.

Ingredients

Redpepper – 1
Onion – 1
Tomato – ½
Coriander seeds – 1 tsp
Green chillies – 2

Seasoning

Musturd Seeds – 1 tsp
Oil – 3 tsp
Coriander leaves to garnish

Method

1. In a hot pan pour 2 tsp oil.Cut the onions,Pepper and tomatos.Add the onions and red pepper and fry it till the onion become light brown. Add the tomatoes and coriander seeds, green chillies and salt to taste and sauté it till the tomatoes become soft.
   Grind it in mixie into a fine paste.
2. In the pan add 1 tsp oil. Add the mustard seeds. When it splutters add the ground paste and cook it for 3 mnts.

Garnish it with coriander leaves.

Eat with Dosa or Pesarattu

Paruppu Urundai Kuzhambu

This is usually seen in Tamilnadu cuisine. I got the recepie from Meenakshiammal's book Samaithupar. I made some small changes like instead of grinding soaked raw rice and Bengal gram dal for the gravy I put 1tsp of rice flour and besan. There was not much of a difference in taste.


To make Urundai

Red gram dal - 1 cup
Red chilli – 2
Asafoetida – a pinch
Green chilli – 1
Riceflour – 1tsp
Mustard seeds – 1 tsp
Oil- 2 tsp
Salt to taste

Method

1. Soak the dal in water for 1 hr. Drain it.
2. Grind the dal adding red chilli, asafeotida and salt into a firm paste.
3. Heat 2 tsp of oil in a pan. Add mustard seeds. When it splutters add cut green chillies. Add the paste to it and stir continuously. It will become very thick. As it is getting thick add 1 tsp of rice flour. Off the heat and cool it. Make it into small round balls.

To make Gravy

Sour butter milk -2 cups
Green chillies – 2
Cumin seeds – 1 tsp
Besan -1 tsp
Rice flour 1- tsp
Grated coconut – 1/ cup
Turmeric pdr – ½ tsp
Curry leaves - 6
Salt to taste.

Seasoning

Musturd seed -1 tsp
Coriander seeds – 1tsp
Red chilli - 1
Coconut oil – 2 tsp
Coriander leaves

Method

1. Grind the coconut,green chillis,cumin seeds,besan,rice flour adding butter milk.
2. In 2 tsp oil splutter mustard seed,coriander seeds and curry leaves. Add the ground mixture,turmeric pdr and salt to taste. Boil it . If necessary add water so that it is liquid.
3. When it is boiling add the prepared urundai to it and cook it for 7-10 mnts in medium flame. Give a light stir in between.
4. Garnish it with coriander leaves.