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Varalakshmi vratham naivedyam recipes – special Andhra vantalu to offer Goddess Lakshmivaralakshmi vratham recipes
Varamahalakshmi vratham is round the corner i.e on the second Friday of Sravana masam which falls on 28th August, 2015. Women folk in Andhra and Southern states of Tamil Nadu and Karnataka are gearing up for this special festival. Pre festival cleaning gets underway with homes thoroughly dusted, cleaned and decorated to welcome Goddesss Lakshmi. Lakshmi Ammavaru is draped in the finest silks, adorned with gold jewellery and the pooja room is decorated with the choicest flowers.
Planning of menu for varalakshmi vratham, what to cook on the special day is a major issue with most home cooks celebrating the festival. To make it easy for you, I have complied a list of special foods (pradasam recipes) of Andhra cuisine and other regional cuisines of India that you can offer to the Goddess of wealth, power, beauty and auspiciousness, the consort of Lord Vishnu.
varalakshmi vratham recipes
Onam is almost here! So, how’s your Onam preps going? Planning to make a full fledged Sadya? Now, tell me… what’s your fav item on Sadya? Is it one of the curries or Payasam or you look forward to the whole experience of having a full fledged traditional sadya with your loved ones?
Whatever be your favourite, I’m sure each and every Malayali looks forward to Onam. It’s one festival that’s celebrated by every Malayali, whichever part of the world they are in. It’s also a good time to visit Kerala, since the vibrant colours of Kerala will be displayed in full and it’s difficult not to be enthralled, captured or even seized by the festive spirit. No wonder everyone wishes to be in Kerala during this time.
Coming to our recipe… for me Onam is all about Payasam. Well, there is one more thing, getting dressed up in Kerala saree ;) Ok, coming back to payasam, as I’ve told you many times before, my fav memory of Onam season is visiting Payasam stalls that pops up in every nook and corner during this season.
Even if I don’t make a full fledged sadya for Onam, I make Payasam every year without fail. This year, I wanted to try something new to share with you.
One thing I’ve noticed of late, is that people tend to make Payasam with almost anything, for the sake of making a different Payasam. Though I’d like to consider myself as a very open minded and progressive person, when it comes to food, I’m a bit of a traditionalist.
I like traditional tastes when it comes to Payasam. Pazham Pradhaman is a traditional one, but it’s “new” to me. Did I just say pazham as in fruit!? If you are a regular here, you should be knowing my aversion for fruits and that’s why I said this is new to me. (Please don’t laugh!)
I asked my friend Sheena for help, since she is familiar with this payasam (and fruits!). As usual we had a great time making this and relived our Onam memories. If you like the taste of plantains you will enjoy this payasam. After all, the combination of ripe plantains, jaggery, coconut milk and ghee cannot go wrong! It’s like four fabulous friends coming together and having a ball ;)
Hope you too will enjoy making and having this Payasam.
Wish you and your loved ones a very Happy Onam!!
Here is the recipe…
Melt jaggery with 1/2 cup water in a deep pan and keep aside…
Heat 2 tbsp ghee in a wide and deep pan. Add sliced banana pieces and fry on low -medium flame, till it begins to brown.Reduce flame to lowest and mash the banana pieces with a wooden spatula or a potato masher…
Strain the melted jaggery and add to mashed banana. Keep stirring in between. Cook on low flame, till the mixture becomes thick and starts leaving the side of the pan. Add 1 tbsp ghee to the mixture and mix well…
Add thin coconut milk and bring to boil. Reduce the flame to low-medium and cook till the mixture is reduced in quantity to a thicker consistency…
Add medium thick coconut milk, stir and bring it to boil. Keep cooking on low-medium flame till the mixture becomes thick…
Reduce flame to lowest and add thick coconut milk. Mix well. Continue to cook on low flame for 5-7 mins. Remove from fire…
In a small pan, add 1 tbsp ghee and brown the cashews first, drain it on paper towel. In the same pan, add more ghee, if required, add coconut bits and fry till it turns golden brown. Add crushed cardamom and fried cashew and coconut bits to payasam…
Please read notes section first
I was named as one of several passionate Indian cookbook authors who love their roots and are busy teaching the world how to cook traditional Indian recipes far away from home: http://www.indiafoodnetwork.in/these-indian-cookbook-authors-are-the-toast-of-the-world/
The post Indian Cookbook authors, India Food Network, 16 May 2015 appeared first on Mallika Basu.
|The menu autographed by GC|
In my last post I promised to be more regular here, then at the last moment we decided to visit India. To say I was homesick would be putting it mildly. We decided to squeeze in the trip before Ishaan’s school started. Some of you asked to post pictures of food/garden back home. So …
Curry powder is a bit of a Western invention, a generic blend of ready ground spices used to enliven sub-continental cooking. I find curry powder a fragrant time saviour for busy days, when a quick dinner is of the essence.
The trick to making an all purpose curry powder is to keep it purposefully simple. With only three or four spices in the blend, you’re much more able to tweak recipes to make sure they don’t all taste of, well, curry powder.
Try stir frying vegetables with this, sprinkling it on to rice before cooking it, or in a Paneer Jhalfrezi.
Here is another Onam recipe. Erissery is one of my fav dishes in Sadya, be it Mathanga Erissery or this one. However, I’ve a soft corner towards this one. I feel that Chena (yam) has a meaty texture and may be that’s why it’s one of my fav veggies. I love it in any form. I love it so much that whenever am home, it’s made specially for me.
Though I like it in any form, my absolute fav one is, steamed Chena sprinkled with freshly grated coconut, with a drizzle of coconut oil and seasoned with salt and pepper. It’s one of my comfort foods. If you havent tried it yet, please do it give it a try, I’m sure you’ll enjoy it.
Make sure you get good quality Chena, sometimes if the water content is high in Chena, the flavour will not be there. Hope you get to try this dish as a part of your Onam celebration.
Here is the recipe…
Chena Erissery Print Author: Maria Jose Martin Serves: 4 Ingredients
It (Pesto Trapanese) is an ancient dish: the port of Trapani stopped the Genoese ships, from the East, that brought the tradition of garlic sauce from Liguria, based on garlic and walnuts, which was developed by sailors in Trapani with products their land, tomato and almonds.
We are meeting after a small gap, right? Well, it was an unintentional break. It all started when I began to read a book. I got carried away with it. I was on a mission to finish the book and got lost in the fictional world. At the time living in the “la-la” land (that’s what Jose calls my Utopian state) seemed more interesting and occasional peeks into the real world weren’t too promising either.
Anyways, back to reality and the first thing I did was to reply to your mails and comments. Next thing to do is post a recipe, so here it is. No fluff, just a good ol’ recipe…
Onam posts and pictures are slowly popping up everywhere. I thought I’ll also join the bandwagon and post a related recipe. Coming to this recipe, Theeyal is one of my fav veg side dishes. The making of Theeyal requires a fine balancing of flavours. When I think of Theeyal, the first thing that comes to my mind is the flavour of roasted coconut and tanginess from tamarind. Both flavours should go hand in hand and not overpowering the other.
There are different varieties of Theeyal like Pavakka Theeyal, Ulli Theeyal, even Prawns Theeyal. Though I tend to make Pavakka Theeyal more often, my fav one is Ulli Theeyal. I do hope you’ll also enjoy making this recipe.
Here is the recipe…
Fry the coconut till it turns a darker shade of brown. Make sure you stir it continuously. Remove it from fire and add all masala powders (chilli, coriander & turmeric). Bring back to fire and cook for a min. Remove from fire and let it cool completely. Grind the coconut without water to a smooth paste. The oil from coconut will be released while grinding and the paste will be liquidy…
Heat oil and add the sliced onion and curry leaves. Cook till the onion begins to brown…
Add coconut paste, soaked tamarind and salt. Mix well. Add half cup hot water. Bring it to boil. Reduce flame to lowest and cook for 4-5 mins. Remove from fire. Heat oil in a pan and crackle mustard seeds and fenugreek seeds. Add this to theeyal…
Ulli Theeyal Print Author: Maria Jose Martin Recipe type: Side Dish Cuisine: Kerala, South Indian, Indian Serves: 3-4 Ingredients
Preheat the grill to 200 degrees centigrade. Drain and rinse the tin of kidney beans well, then toss into a mixing bowl. Next prick with a fork and bake the sweet potatoes in their skin. I do this in the microwave and it takes about 8-10 minutes.
When the potatoes are soft, carefully peel their skin and add the fleshy part to the kidney beans. Now add the cumin, chilli, salt to your taste and a teaspoon of oil and mash the whole lot together well.
Next, line a baking tray with parchment and spread the remaining oil on. Then with a deep spoon or spring loaded ice cream scoop, press a dollop of the kidney bean mixture onto the tray to create a disc. Continue until all the mixture is used up.
Place the tray under the grill and cook for 10-12 minutes until the top of the rajma tikki is golden and crispy. Take the tray out of the grill and leave to cool for five minutes before serving.
|Bananas or Sausages?|
|Caramelized bananas on Oatmeal Pancakes|
Tomato pickle recipe, a simple, instant, tasty and best tomato pachadi Andhra style preparationtomat pickle
In many Telugu speaking homes you will find that most culinary conversations center around pickle making, chutney recipes and more. I have numerous hand written recipes that I have gotten off such conversations. I am sharing one such gem that is an addictively tasty, fresh tomato pickle. An easy tomato pickle prepared in Andhra style that is “not a long lasting” pickle. Yes, it has a very short shelf life i.e two days at room temperature but can be refrigerated for a week. Whenever I make this pachadi, it does not last us more than 4 or 5 days. And I regularly make it when I have guests come over for a meal. It is so so good.
My organic garden is giving me a good yield of heirloom tomatoes which I put to good use by making a batch of tomato pachadi. This easy andhra pickle tastes best when made with a mix of heirloom and hybrid tomatoes which has a balance of sweet and sour flavors. Very minimal ingredients and there is no grinding involved as its more of a saucy, chunky tomato chutney. An andhra tomato pickle recipe that couldn’t get any simpler. You will find a hint of asafoetida and is moderately spiced with a mix of dry red chilis and red chili powder. It is made without tamarind and without garlic but if you like garlic flavor, omit asafoetida and throw in a couple of crushed garlic cloves in the tempering.best tomato pickle
I love the simplicity of this instant tomato relish and the versatality of its uses. It can be served with tiffins like idli, dosa, pongal, rice and roti. It is delicious as a dip or a salsa with chips. A vibrant orange red homemade tomato pachadi with sweet, tangy, spicy flavors and a gem among veg andhra pickles.
I have already blogged a long lasting sun dried tomato pickle without garlic and another andhra tomato pickle with garlic which are hot favorites. You can also find more pickle recipes on my blog mostly Andhra and South Indian style.tomato pickle andhra style
Learn how to make tomato pickle or andhra tomato pachadi
Mother arrives today. She brings with her a fountain of knowledge, suspect kitchen gadgets and boundless love for her progeny. I wish I could say I am looking forward to many shared moments of cooking with her. Downloading age-old recipes passed through the generations. In my childhood, cross cultural home of an Afghani Delhi maternal side fused with growing up in West Bengal to a paternal Bengali side.
Well, I can’t. Because I didn’t learn how to cook from my mother. She hated being expected to cook and was far too busy being fabulous outside the kitchen. And we were both far more interested in stewing grand plans and brewing big ambitions than making chicken curry together when I was still living at home.
Cooking with mummy is, to me, the ultimate Indian cooking cliche. It kicked off in earnest with Bend it like Beckham and the Aloo gobi sequence and has taken a life of its own since. I’ve lost track of how many time I’ve been asked if my mother taught me how to cook. The answer is always a resounding no. Nobody taught me how to cook. I figured it out myself and still am, frankly. So are many of my friends from India. The ones who can be bothered to cook at all, that is.
Truth be told, she did have a strong interest in cooking. Until she had a pesky family to feed. Then she transformed into the commander of the kitchen troops, directing the cook on recipes to make sure we had wholesome and unbelievably tasty food on the table. Always. The real cook back then was my dad. I watched from afar dazzled by the spectacle in the kitchen, but dared not venture into what resembled a battlefield involving stained cookbooks, open pots and jars of spices dotted everywhere and the bedraggled cook looking slightly worse for wear.
This is why I don’t cook like anyone, I cook like myself. Mother has become a source of great inspiration and quite the cook herself since we all left home to make a life for ourselves. I’ll often call for ideas or run recipe theories past her, to see what she makes of my thinking. But she is more likely to bark instructions at me while nursing a gin in my kitchen than sharing centrestage with me at the cooker. Conversely, I am quite happy for her to spin out one of her recent dinner party dishes, while I kick back with a glass of the vino.
So let’s dispel this stereotype shall we? How did you learn to cook? I’d love to know!
The post Dispelling the ultimate cooking with mummy Indian stereotype appeared first on Mallika Basu.
The banana flowers have left their mark on the trunk. Been watching the progress of this banana tree since the last 3 months and it's been fascinating to say the leastA photo posted by Nandita Iyer (@saffrontrail) on May 22, 2015 at 8:10pm PDT
After threats of summer, these gentle showers of rain are quite the beautiful anticlimax. A photo posted by Nandita Iyer (@saffrontrail) on Mar 2, 2015 at 6:33pm PST
Gorgeous, languorous Bangalore weather, pity I have to leave you tomorrowA video posted by Nandita Iyer (@saffrontrail) on Apr 13, 2015 at 4:37am PDT
Bananas in the makingA photo posted by Nandita Iyer (@saffrontrail) on Mar 30, 2015 at 10:06pm PDT
The homegrown bananas are ripening in a sac. I put my hand over the sac to uncover and take a peek and the heat generated by these ripening bananas totally amazed me!A photo posted by Nandita Iyer (@saffrontrail) on Jul 22, 2015 at 5:05am PDT
The dining table is kinda full today A photo posted by Nandita Iyer (@saffrontrail) on Jul 23, 2015 at 12:01am PDT
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|வரகு அரிசி சக்கரை பொங்கல்|
Potato fry recipe, simple, easy to make, quick South Indian stir fry to go with rice and rasampotato fry
The humble potato holds an important place in my pantry. I usually never run out of potatoes in my kitchen and I ensure that I have at least a kilo of this root vegetable at any given time. Right from preparing a basic simple potato fry, aloo korma, curry, aloo paratha, french fries and more, potatoes are an integral part of my cooking. There are hundreds of variations to the basic potato fry and I am presenting to you a favorite potato fry recipe that I usually make to serve along side mudda pappu aka cooked tur dal, avakai, andhra vegetable stewpappu pulusu or rasam.south indian potato fry
To make the perfectly crisp potato fry that does not stick to the pan or become mushy, you need to follow certain steps. Dice the potato that are almost equal size cubes. Wash them thoroughly and soak in salted water for at least 15 mts before you stir fry. Soaking will aid in reducing the starch of the potatoes making them less sticky. You do not need much oil for attaining a crisp potato fry. All you require is a good seasoned iron kadai or a non stick pan, uniformly diced potatoes and soaking them in salted water for few minutes before frying them.
Check out more Indian style potato dishes that I have blogged earlier.
How to make potato fry recipe