Diwali Bhakshanams

Diwali Bhakshanams
Thattai (Snack),   
Ribbon Pakodas
Thenkuzhal
South Indian Spicy Mixture( Chivda)
Diwali Special Marundu (Ginger Lehiyum)
Maladu
Kaju Burfi(cashew nut Burfi)
Pal Kova (Milk cake)
Anjir/Dates Burfi (Figs/Dates Burfi)

South Indian Mixture (Chivda)

For Diwali I always make this.

Prepare Time                  10 min
Cook Time                      40 min

South Indian Mixture

Ingredients
Chick Peas Flour (Besan)                 3cups
Rice Flour                                         1cup
Chili Powder                                     2tsp
Asafetida                                          1tsp
Aval (Beaten rice)                             1cup
Ground nuts                                      1cup
Porikadalai                                       1cup
Butter                                                3tbsp
Curry leaves                                      few
Salt to Taste...
To Fry and Powder
Red Chilies                                         7
Asafetida (LG)                                a small piece
Fry these with little oil and powder coarsely.

Method
Mix besan, melted butter chili powder, salt and asafetida with water make a thick dough.
Heat a pan with oil.
Take sev press, fill with dough and press it in oil. Fry it till it becomes crisp.
Prepare all sev and keep. I never add bundhi to this mixture.
Fry the ground nut with curry leaves, aval and porikadai separately into crisp. mix all, add salt and ground chili spices.
Aval fry fast and keep them in paper towels.
(Add salt and spices according to your taste)

Ulundhu Bonda (Navarati Prasadam)

This quick  snack is very easy to prepare
.

Prepare Time............................15 min
Cook Time...............................20 min
Serve......................................4

Ulunthu Bonda

Ingredients
Urad Dhal                    2cups
Pepper Corns              1tsp
Ginger                          small piece
Rice Flour                    1tsp
Coconut Flakes            2 tsp
Curry leaves                   few
Salt to taste
Method
Wash and soak the dhal  for an hour. Remove all the water.
Grind with pepper, salt into thick paste.
Add rice flour, coconut and curry leaves.
Heat a pan with oil.
Take a spoon of dough, wet hands, round it and drop into the oil
Deep fry them into golden
You can make with idli batter too.

Upma Kozhakattai

Upma Kozhakattai is a breakfast dish. It is very convenient to carry this kozhakattai to office(Lunch) and during travel.


 Prepare Time.         10 min
Cook Time              20 min
Serve                        4       

Upma Kozhakattai

Ingredients
Rice rava                           2cups
Mustard Seeds                 1 tsp
Urad Dhal                         2 tsp
Green Chili                       4
Ginger                                2tsp
Grated Coconut                1/2 cup
Curry leaves                     few
Salt to taste
Method
Heat a pan with oil , add mustard seeds, chana dhal, chili, curry leaves and ginger.
When the mustard seeds splutter add 4 cups of water,coconut and salt.
When the water boils add the rice rava and mix well.
Keep the flame in simmer till it cooks well.
Remove from the gas, let it cool. Make small balls with the dough .
Steam these kozhakattai either in idli thattu or vessel with holes.
Serve hot with coconut chutney or mulakai podi.

Navaratri October 5th 2013

Navaratri Kolu(Thank you Indira)

Navaratri is very important festival. We celebrate 9 days.It is dedicated Goddess  Durga, Navaratri means nine nights  .Nine forms of Devi are worshipped on these days The first three days devoted to Goddess  Durga, next three days to Goddess  Lakshmi and last three days to Goddess Saraswathi.
Vijayadasami day we start our new lessons in music/ education.

These nine days we keep Kolu decorated with dolls and flowers. each day we make prasadams to Devi and recite Laithambal Shobanam,( by Vedavalli here you can download http://www.mediafire.com/download/yd1daoy0mhc/R+Vedavalli+-+Lalithambal+Sobanam+1.zip) Meaning from this site Thanks to P R Ramachandran http://stotraratna.sathyasaibababrotherhood.org/g109.htm

Devi Mahatmyam and other devi slokas.http://www.youtube.com/watch?v=8Y57Qjvb9aQ
http://www.youtube.com/watch?v=9y0b17sZa8M.
Naivedyams

Navaratri Sundals

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