Sri Rama Navami Neivedhiyas

Sri Rama Navami - This day is celebrated as the birth day of Lord Rama. Rama was the 7th incarnation of Dasaavathara of Vishnu. Rama was born to Raja Dasharatha and Kausalya. It occurs on the ninth day, or navami, beginning count from the "no moon day" or Amavasya, during the waxing moon duration called "Shukla Paksha". Sri Rama Navami generally occurs in the months of March and April. In north of India it is also celebrated as Navarathra.

From the day i remember this day is celebrated with devotion along with different neivedhyas. Unlike other Hindu festivals neivedhyas Sri Rama Navami neivedhyas are very diffrent. Simple and not much of hard work :)
1. Panagam - Vellam/Jaggery/Gur Water
2. Neer Moor - Spiced thin buttermilk
3. Kosmalli - Split Moong dal lentils with added spices
4. Payasam - This time Javarici Payasam was made
5. Tulsi Water

Panagam
Vellam/Jaggery/Gur - 200gms
Elaichi/Elakai/Cardamom - 4-5 pods
Suk/Dry ginger powder - 1tbs
Chilled water - 10 glasses

Method/Vidhiee:
1. In a vessel powder the jaggery and add water.
2. Make sure that the jaggery mixes well in water and dissolves completely. Starin the water as there may be some impurities in the jaggery.
3. Break open the elaichi pods. Seperate the outer layer and the inside seeds.
4. Crush the seeds into powder.
5. Add the elaichi powder and dry ginger powder to the jaggery water.
6. Chill it in fridge.
Your panagam is ready.

Neer Moor
Curd/Yougurt - 6 cups
Water - 10 cups
Green coriander leaves - bunch
Curry leaves - 5 strings
Mustard seeds - 1tbs
Asafatida - 1tps
Oil - 1tbs
Ginger - 2inches
Salt - 2tbs

Method/Vidhiee:
1. Split the curd into buttermilk by whisking them.
2. Add water and blend them using a hand blender or odden stick.
3. Strain the buttermilk so that the excess lumps stays away.
4. Add salt and mix well.
5. In a small pan add oil splutter the mustard seeds, asafatida, curry leaves.
6. Clean the ginger and take of the skin.
7. Crush them or cut them into fine pcs.
8. Add the mustard seeds, curry leaves and ginger on to the butter milk.
9. Finely chop the green coriander leaves and add them to the butter milk.
Your Neer Moor is ready.

Kosmalli
Split Moong dal - 50gms
Raw mango - 1 medium
Green chilly - 1
Curry leaves - 2 strings
Mustard seeds - 1tbs
Asafatida - 1/2tps
Salt to taste
Oil 1tbs
Lemon - 1
 Green coriander leaves to decorate
Water - 1cup

Method/Vidhiee:
1. Soak the moong dal in water for  2hrs
2. Drain excess water and keep aside.
3. Finely chop raw mango, green chilly, green coriander leaves and add to the moong dal.
4. In a small pan splutter mustard seeds, asafatida, curry leaves in oil.
5. Add them to the moong mixture.
6. Add salt and mix well.
7. At end cut the lemon and sqeeze the juice to the mixture and mix well.
Your Kos malli is ready for neivedhiya

Javarici / Sabudana Payasam
Javarici/Sabudana(sago/Tapoica) - 4tbs
Milk - 3cups
Sugar - 1/2 cup
Cashew nut - 4-5
Kismis - 6
Ghee - 1tbs
Cardamom powder - 1/2tbs
Yellow food colour optional

Method/Vidhiee:

1. Soak the Jav arici/sabudana in water for 15 minutes if it is small in size, otherwise for big sized sabudana soak it
2. Heat a pan with a ghee, add kismis and cashewnuts.Saute them. 
3. Boil the milk for 10 min.
4. Now add soaked jav arici in it. Cook till it  can be easily pressed between fingers.
5. Now add sugar and mix well till the sugar dissolves completely.
6. Add cardamom powder, mix it & serve it hot

Payasam is quite thick as the jav arici pulls up the milk. If, want thin then add 1 cup milk to make it thin & then serve.

Kadala Paruppu Vadai

Kadala Paruppu Vadai - One of the traditional vadais made down south of India during festival days. Its one of the basic authentic snack prepared. Its being made from the early centuries. Thought to share this as many are unaware of the procedure. Do try once and enjoy the taste :)

Serves 8 people
Ingredients:
Kadala Paruppu/ Channa Dal - 2 cups
Toor Dal/Toram Paruppu - 2tbs
White raw rice - 2tbs
Dry Red Chilly - 4/5 (depending on the hot meter of of the chilly you use)
Asafatida/Hing/Perunkayam - 1tps
Curry Leaves - as per need
Green chilly - 2/3
Ginger - a small pc
Salt - 1 to 1 1/2tbs
Fresh coconut grated - optional 2tbs
Water - 4 cups
Refined oil  - to fry

Method/Vidhiee:
1. In a bowl soak channa dal,toor dal,raw white rice and red chilly in 3 4cups of water for minimum 3hrs.
2. You can soak them for maximum 6hrs more than that you might get a foul smell from the dals.
3. Drain the water. Pluck the upper stem of red chilly and grind them along the dals.
4. Grind them bit coarsely and not into a fine paste.
5. If required add water to grind them.
6. Once the batter is ready add salt, curry leaves, green chillies chopped,ginger if preferred, asafatida.
7. Mix them well.
8. Meanwhile in a heavy bottom pan pour oil to deep fry the vadais
9. Once the oil gets heated  lower the heat.
10. Take one medium size batter on to your palm and flatten thick and not thin.
11. Like a small bun and carefully drop inside the frying pan from the side sliding towards centre.
12. Do not put the batter from the top or oil might spill.
13. Make similar size buns and drop inside the frying pan.
14. Depending upon your pan size you can fry 3-4 at a time.
15. After 2 mins turn the vadais and raise the flame.

16. Do not keep stirring often.
17. Once the vadais turn golden brown drain excess oil and transfer them on to a tissue paper.
18. For the next set of vadai frying process kindly lower the flame to sim.

Serve hot with coconut chutney/green chutney/tomato sauce.

Pineapple Semiya Payasam

Ingredients:
Pineapple - 100gms
Pineapple essence - 2drops
Semiya/Sevaiyan/Vermicelli - 100gms
Pasteurized Milk - 1/2ltr
Sugar - 5tbs /Sugar Substitute - 2tbs
Kaju/Cashew/Mundhiri - 20gms
Sara parupu/Chironji - 10gms
Kismis/Dry grapes - 5gms
Ghee - 2tbs
Condensed milk - 2tbs
Elaichi/Cardamom powder - 1tps
Water - 1cup
Yellow edible colour - 1/2tps

Method/Vidhiee:
1. Boil the milk in a pan and thicken it and keep it aside.
2. In a pan add 1tbs ghee and saute the kaju & kismis. Keep aside
3. In the same pan add the remaining ghee and saute the semiya.
4. Saute till they turn light transparent.
5. Then slowly add water and cook them.
6. Once they turn soft completely add milk and bring them to boil.
7. Keep stirring and add sugar. Lower the flame.
8. Once the sugar dissolves add the crushed pineapple pieces (You can even boil the pineapple separately and add/grind them in a mixer)
9. Add few drops of yellow edible colour, pineapple essence.
10. Mix well and add condensed milk if preferred. This is not mandatory.
11. Add the elaichi powder and mix well. Bring them to boil.
12. Add the roasted nuts.

 Serve hot!!! Remember if you leave this payasam even for an hour semiya would take up the milk and you would end up having a pineapple semiya without milk. So if you are going to serve chill. Once you take out of fridge add some more cold boiled milk and condensed milk. Mix well and serve :)

Cool Summer Slush

It so happened that one fine afternoon was in desperate need of a cool refreshing drink and so happened this good SLUSH :)  Well those kids and adults who don't take cucumber or pomegranate would definitely like this. Try it!
Serves 4
Ingredients:
Red Pomegranate - 2
Cucumber - 1
Sugar - 3tbs
Black salt - 1 pinch
Rose milk  syrup - 3tbs
Ice Cream essence - 2drops
Roasted Jeera powder - 1/2tbs
Chat masala - 1/4tps
Ice water - personal needs
Ice cubes - crushed

Method/Vidhiee:
1. In a juicer add the pomegranate ,cucumber peeled & diced, jeera powder,black salt, chat masala, sugar,rosemilk  syrup, ice cream essence.
2. Grind them well. Then add water to the thick juice as much you require.
3. Add crush ice and beat again before serving.

PS. Since, its a slush do not strain of the seeds fine seeds of pomegranate. But, if you are very particular go ahead then it would turn into a thin pomo juice which would not be as good as the slush :)

Tangy Tomato Brocolli Penne Pasta

Ingredients:
Penne Pasta - 200gms
Tomato - 3
Brocolli - 10 florets
Garlic - 3-4 pods
Green olives - 2
Jalapeno - 1
Toamto ketchup - 3tbs
Mixed herb - 1tbs (Oregano,Basil,Rosemary)
Dry red chilly flakes - 1/2tbs
Red paparika powder - 1/2tbs
Sugar - 1/2tbs
Olive oil - 1 tbs
Butter - 1/2tbs
Water - 5cups

Method/Vidhiee:
1. In a pan pour 4cups of water and few drops of oil-1/2tbs of salt and bring it to boil.
2. Once it starts boiling add the Penne pasta and cook they are done.
3. You can sense the softer version of pasta if its fully done.
4. That's the time you need to drain them and immediately run them thru cold water.
5. Meanwhile boil the tomatoes. Peel them and puree them (Its better to have lovely red tomatoes)
6. Finely chop the jalapeno,olives,garlic
7. Wash the brocolli and cut them into florets.
8. In a sauce pan add olive oil and butter.
9. Once they get heated up add the garlic and saute them.
10. Pour the tomato puree and add brocolli florets. Do not soften them they have to be crunchy.
11. Boil them. Add olives,jalapenos, remaining salt,sugar.
12. Add Penne and mix well.
13. Add tomato ketchup and mix well.
14. More juicier you want more puree or ketchup can be added.
15. At the end to finish add red chilly flakes and mixed herbs.
16. Mix well. If you get fresh herbs it great :)

Serve hot by topping bit of butter. Enjoy :)

Fibre Rich Homemade Vegetable Sweet Corn Soup

Few days back had a box of sweet corn piled up in my refrigerator. Planned to make a sweet corn soup. But, as iam always experimental towards food i wanted to make a sweetcorn soup little different and thus this soup formed up. Its a wholesome meal. Pardon if you are looking for a typical restaurant sweet corn soup :)

Soup for 4 people

Ingredients:
Sweet corn kernels - 150gms
Carrot - 1/2
French beans - 2
Onion - 1
Garlic pods - 4
Ginger - 1inch
Olive oil - 1tbs
Butter - 1tbs
Green chilly - 1
Oregano leaves dry/fresh - 1tbs
Amchoor -1/2tps
Salt - 1 1/2tbs
Sugar - 1/2tbs
Water - 6cups
White pepper powder as per taste

Method/Vidhiee:
1. Finely chop carrot,french beans,ginger,garlic,onions,chilly.
2. In a heavy bottom pan add 1/2 tbs olive oil saute half part of onions that are chopped.
3. Add 50gms of sweet corn kernels,carrots,french beans,chilly, ginger,garlic (If you prefer garlic to be seen in soup hold some chops)
4. Add 3 cups of water and close the pan with lid. Let it boil for 20mins.
5. Once the vegetables are done drain the water in separate bowl and let the veggies cool.
6. Once they cool grind them to paste or coarsely.
7. In the same pan add butter and rest of olive oil.
8. Add the rest of garlic and onions. Saute for 10secs.
9. Add the 100gms corn kernels, salt, sugar, amchoor powder.
10. Mix well and add the drained vegetable stock made before.
11. Add the remaining water and bring to boil.
12. Boil till the corns turn soft.
13. Add the ground mixture and mix quickly before they form lumps.
14. Add oregano and white pepper powder.
15. Bring them to boil and stir well.

Serve a bowl along with tomato sauce, vinegar chillies, dark soya sauce, crisp bread sticks.

Vegetable Semiya Upma

One of the basic Upma apart from the usual rawa/sooji upma. Seen from childhood my mom making it!!
Thought to share the same with everyone.

Ingredients:
Semiya/Sevaiyan/Vermidelli - 100gms
Carrot - 1
French Beans - 4
Toamto - 2
Onions - 2
Green peas -10gms optional
Potato - 1 big
Curry leaves - 2 arc
Green chilly -2
Ginger - 1inch
Green coriander leaves - 4arc
Asafatida - 1tps
Mustard - 1tbs
Channa dal/Kadala parupu - 1tbs
Turmeric powder - 1/2tbs
Water - 4
Oil - 3tbs
Salt to taste

Method/Vidhiee:
1. Wash and finely chop the vegetables.
2. In a pan add oil temper mustard seeds,channa dal, curry leaves,asafatida.
3. After tempering add ginger and green chilly.
4. Saute for 10secs and add onions.
5. Saute till onions turn transparent.
6. Add tomatoes and other vegetables.
7. Add turmeric and 2 cups of water and boil vegetables.
8. Once the vegetables turn soft add salt and the Semiya.
9. Mix well and add rest water.
10. Stir occasionally. Do not smash the Semiya.
11. If needed add 1tbs of oil for getting glaze on top.
12. Upma is ready to serve as soon as the water evaporates.
Garnish with green coriander leaves. Serve with tomato sauce, mint chutney, curd.

Alternate method: You can par boil the veggies before or steam them to cut short time and water.

Wishing everyone a colourful and joyous holi!!!
Wishing all Women Folks HAPPY WOMENS DAY!! Your actions,aspirations,joy makes the world!!
Keep Smiling and make the people around you smiling bcoz it really changes the moments of life :)

Brocolli Soup With a Twist

Brocolli one of the cosliest but yet worth having once a while. Having it in a soup form is the better way to eat it. One bowl of this soup fills up the stomach for the night. TRY IT :)

Method to make 6cups

Ingredients:
Brocolli - 200gms
Carrot - 1
Green Peas - 10gms
Potato - 1/2
Celery - 2 strangs (You can use coriander leaves too)
Onion - 1/2
Green chilly -1
Ginger - 1/2inch
Garlic - 2pods (depends on how much you prefer)
Yellow salted /Unsalted butter - 1tbs
White pepper powder - 2tbs
Salt to taste
Amchoor powder - 1/4tbs
Cornflour powder - 1/2tbs if needed to thicken the soup
Water - 1 ltr
Milk - 1/4cup
Sugar -1tsp

Method/Vidhiee:
1. Finely chop onions, garlic, ginger,Brocolli (Keep few florets for final touch) remember to cut the thick part of it and chop the florets, carrots (keep a tbs for final touch), green chilly, celery,potato peeled and chopped.
2. In a pan add the onions, garlic , ginger, brocolli finely chopped, carrots, green chilly, potato,celery.
3. Add 2cups of water and bring them to boil.
4. Once the colour of the water turns light pale turn off the heat and drain the stock.
5. Keep aside the stock. In a blender run the veggies with 1/4 water.
6. Its better that you dont drain again the mixture.
7. In a pan add butter remaining brocolli, carrots and saute for few mins.
8. Now add the blended mixture and the stock water.
9. Add remaining water of how much ever you need and bring it to boil. Add salt, amchoor powder and sugar.
10. Remember to keep stirring the soup.
11. Add 1/4 of boiled milk.
12. Bring it to boil till it thickens.
13. If required mix cornflour and water and pour it in soup. This makes the soup thick.

Serve hot with white pepper powder. If required tomato sauce. Add a tbs of fresh cream if required. Garnish with Celery leaves