Bundhi ladu

Bundhi ladu

Bundhi Ladu

 Ingredients
Besan     1 cup
Rice flour                    1 tbsp.
Sugar 1                       1  and half cup
Cardamom powder 1tsp
Diamond kalkand          2tbsp
Cashew nuts           12
Clove                               8
Color                             a pinch
Method

For the sugar syrup
Heat a pan with little water and add sugar. 
Let it become one thread consistency, add the saffron color, cashew nuts, kalkandu, cloves, cardamom powder.
For bundhi
Mix besan and rice flour. like bhajia batter.
Heat a pan with oil. Take the bundhi thattu ,drop 1 big spoon batter. 
Bundhi droplets fall in the hot oil. Stir them till they are fully cooked. 
Collect all the bundhi straightaway drop in the sugar pagu. 
Keep doing till the syrup is full. Make medium sized balls

Kakdi Koshimbir (Cucumber Mix)

 I learnt  Kakdi Koshimbir from my daughter-in-law Adity.
Prepare Time          5 min
Cook time                 5
Serve                        3 

 Kakdi Koshimbir (Cucumber  Mix)

Ingredients
Cucumber                    3
Roasted Peanuts          3 tbsp    
Lemon Juice                 1tsp
Coriander leaves             2tbsp
Grated Coconut             3tbsp
Mustard seeds               1tsp
Green Chili                      2
Salt to Taste
 Method
Wash and cut the cucumber into small pieces.
Coarsely powder the peanuts.
Mix cucumber, peanuts, salt, green chili, grated coconut and lemon juice
Heat a pan with oil add mustard seeds/
When the mustard crackles add to the cucumber.
Sprinkle the coriander and mix well.

Kandha Pohe ( Aval Upma)

Kandha Poha is  the traditional Maharashtrian food. kandha means onion and pohe means beaten rice.

Kantha Pohe

Prepare Time.......10 min
Cook Time............10
Serve...................2

Ingredients
Pohe (beaten rice).....1 cup
Onion.....................1 
Green Chili...............3
Ginger..................small piece
Curry Leaves...........few
Asfoetida............1/4 tsp
Mustard Seeds..........1 tsp
Turmeric Powder........1/4 tsp..
Cumin Seeds..............1 tsp
Roasted peanuts.........3 tbsp
Coriander leaves..........few
Salt to taste
Method
Chop the onion, chili and ginger, wash the pohe and remove all the water 
Heat a pan with oil, add mustard seeds and cumin seeds.
When the mustard crackles add turmeric,onion,chili, curry leaves and ginger
Add the pohe,,salt and mix well cook for five minutes
Sprinkle coriander leaves.

Mangai Pachadi (Mango Pachadi)

• Prepare time....5 mi
• Cook Time......15 min
• Serve..............5

Ingredients

• Raw Mango..........................1
• Jaggery..................................1cup
• Mustard Seeds.......................1tsp
• Green Chili............................1
• Turmeric Powder....................1/4 tsp
• Mustard seeds.......................1 tsp
• Rice Flour.............................1 tsp
• Red Chili................................1
• Salt .....................................a pinch
• 

Method

• Cut the mango big pieces and add water and boil.
• Add turmeric, green chili and cook.
• When the mango become tender add the jaggery, salt and let it boil.
• Wait till it reaches thick consistency.
• Add the rice flour in 2tsp water, mix well, add to the pachadi.
• heat a pan with oil add mustard seeds and red chili
• When it splutters add to the pachadi.

Ganesh Chaturthi

Siddhi Vinayak

Ganesh Chaturthi  is celebrated  as birth anniversary of Lord Ganesh( 8th September)Ganesh Chaturthi falls  in the month of August/September.

Ganeshotsav is celebrated for 10 days. Puja Arathi are done all the 10 days and  call family & friends to participate in this puja. On Anant Chaturdasi day ganesh visarjan is done.

Naivedyams

• Kozhakattai,
• Vella Appam (Sweet Appam)
• Pasi Paruppu payasam(Moong Dhal Payasam)
• Medu Vadai

http://myrecipe.blogspot.com/2012/09/ganesh-chaturthi.html

Janmashtami (Gokulashtami)

Cute Baby krishna

Lord Krishna was born  at mid night on a dark stormy, windy  day. People celebrate with puja, chanting slokas, arathi and make prasadams. This Gokulashtami festival celebrated on Ashtami of krishna Paksha Of Bhardrapada.

We prepare cheedai, murukku, Appam, vella cheedai

Aval Puttu

Kai Murukku

Nai Appam

Vella Cheedai

Muringi Elai Adai ( Drum Stick Leaves)

The drum stick leaves are very good for health. This adai is very tasty and eat hot dosas. We use only rice and coconut for this dosa.

• Boiled Rice................. 1cup
• Raw Rice...................... i cup
• Grated Coconut.............1/2cup
• Drumstick Leaves..........1 cup
• Salt to taste

Coconut Dosa with drumstick leaves

• Prepare Time.........10
• Cooking Time.........10 min
• Serve......................3

Method

• Soak both rice for 5 hours and grind with salt and coconut.
• Take little batter and add half cup water and boil it.
• When it becomes thick add to the batter and mix well. It should be like dosa batter.
• Add the drumstick leaves and mix.
• Heat a tawa add little oil and spread. 
• Make dosa and put oil on its sides.
• When it is cooked turn the other side..
• Cook on medium heat. Cook both sides till it becomes crispy. 
• Make dosas with out adding drumstick leaves. 
• It is called Murungi elai dosa.

Oats Peanuts Ladu

This I tried at home and came out nicely.

Prepare Time...........5min
making Time........10 min
Serve....................4

Ingredients

Oats Peanut Ladu

Oats.............................................1 cup
Coarsely powdered.peanuts..........1/2 cup
Grated Jaggery..............................1/2 cup
Cardamom Powder.......................1/2 tsp
Flax seeds.......................................tbsp
Ghee..............................................1.tbsp

Method

Roast the peanuts in microwave for 2 to 3 minutes.
Remove the skin and powder coarsely.
Roast the oats for 3 minutes Roast the flax seed and powder coarsely
Mix grated jaggery, oats,flax seeds and cardamom powder.
Sprinkle little milk or water and keep it in microwave for a minute.
Mix and make small balls.

I tried  to make balls with out keeping in microwave,it was not possible.
You can powder all together coarsely and make balls.

Fresh Salad

I got some vegetables like tender lettuce,beans,tomatoes and carrots from  the farm. I made salad out of them.

• Prepare Time.......5 min
• Serve...................3

  Ingredients

Fresh Salad

• Lettuce ..........................3
• Carrot............................1
• Grapes...........................6
• Green chili.......................1
• Tomato............................1
• Lemon Juice....................1tsp
• Coriander leaves.............1tsp
• Salt to taste

Method

• Wash the lettuce, cut the tomato, carrot, chili into small pieces.
• Cut the grapes into two.
• Mix all, add juice salt and coriander leaves.
• Place 4 tbsp of salad in each lettuce
• Salt to taste

Pirandai Thogayal (Veldt Grape or Devil's Backbone.)

Pirandai thogayal(chutney) is made especially during Devasam/Sraddham,On that day the feast is very heavy, in order to digest we preapre this chutney.You have to add tamarind to pirandai otherwise get itching on the throat.For Devasa samayal, use pepper instead of red chili.

Prepare Time......10 min
Cook Time............5min
Serve....................5

Ingredients

• Pirandai  .........   1 cup
• Red Chili........... 5
• Urad dhal, .........2 tbsp
• Sesame seeds......2 tsp
• Jaggery..............  a little
• Ginger.............   .small pieces
• Asafoetida......    a pinch
• Tamarind........   1 tsp
• Salt to taste 

Method

• Remove the skin  of the pirandai and cut into pieces
• Heat pan with oil add red chili,, urad dhal hing and fry them till the dhal becomes golden.
• Heat a pan with oil add the pirandai pieces and fry them nicely
• Grind all of them together into a coarse paste without adding much water.