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Bellam Thalikalu – Vinayaka Chavithi RecipeBellam Thalikalu
Bellam Thalikalu is a classic Andhra style festival dish that is usually prepared for Vinayaka Chavithi. Thalikalu are small and thin noodles prepared with either rice flour or whole wheat flour or a mixture of rice flour, whole wheat flour and semolina (sooji). These hand made noodles are cooked in a cardamom flavored jaggery (bellam in telugu) syrup and garnished with nuts and roasted poppy seeds. It also goes by the name Thalikala Payasam (kheer). Another popular version is to prepare thalikalu with rice flour and simmer it in jaggery syrup. Both the varieties are tasty. Do give them a try and make an offering to Lord Ganesha for Ganesh Chaturthi.
A few more Vinayaka Chavithi recipes Andhra style that you can make for Ganesh pooja.
Ready powdered spices reign supreme in my kitchen. But for that extra special moment, a cheap coffee grinder doubles up as the spice grinder of my dreams.
Cheap equals value here, as grinder blades eventually dull. The best of the best are the ones with removeable bowls, for easy clean up. I confess now that I hate pestle and mortars: hard work and not worth the rough specks of spices that fly everywhere.
Garam masala is one of the most special spice mixes to make at home. Blindingly fragrant made fresh, it lifts the simplest of dishes with a sprinkle towards the end of cooking. In fact, adding it too early can turn the dish a tad bitter.
The actual spices that go in vary from household to household. I keep mine simple with 4 cardamoms, 8 black peppers, 8 cloves, 2 small bay leaves, 1 inch cinnamon and 1 tsp cumin. All whole, of course. You can add coriander seeds, dry dinger and even nutmeg to make yours as you like it.
How do you like yours?
My Appa, has this habit of filing Newspaper cut outs. If an article seems interesting to him, or if he thinks it could be of useful to others, he files them. So, he usually keeps all cooking related cut outs for me. It can be recipes, eating habits or write ups about various food culture etc;
Nowadays, it has become one of my holiday rituals to go through these cut outs. Apart from the foodie articles, he also keeps the cut outs of new boutiques in and around Cochin, for me ;)
Sometime ago when I talked to him, he said reading an article about sambar. That’s when he asked me, what all veggies I add while making sambar. I started the list with carrot and he immediately interrupted me by saying, “you don’t add carrot in sambar!”. His explanation was carrot is not a traditional Kerala vegetable, so it’s not added. He went on and on about using only traditional Kerala vegetables in sambar.
He continued to give me a lecture about how “people like you” are adding all those “foreign vegetables” to sambar these days and taking away the traditional taste of sambar and all those things. Whenever I talk to Appa, after 5-10 minutes of our usual small talk and what’s going on, we manage to get into an argument.
That has become our normal way of talking these days ;) He will somehow bring up a topic that will get me all fired up, sometimes I take his bait and sometimes if I don’t have the energy, I tell him that we will discuss it later on.
Dont get me wrong, even if we tend to get in heated arguments, every now and then, we end our arguments by hugging out each other. The thing is Appa loves to argue, have you heard about the book called “Argumentative Indian” by Amartya Sen? When I saw that book, I just bought it even without turning a page to see what it is about, I had to buy it for Appa, because that title fits him perfectly ;)
Ok, back to what happened that day after our discussion on veggies in Sambar, I ended my case saying, “it’s my sambar and I add the veggies I feel like eating and you are always free to make your own version”.
He also got all fired up and said he could make his own sambar!
Later on, whenever I called him, the first thing I asked was whether he made his “indigenous” sambar. It went on for sometime. After a month or so, when I was on my usual call home, Amma told me ” di, our sambar expert had a wonderful sambar today from a wedding”. I was like, not this sambar business again and that’s when she told me what happened.
Here’s what happened – they went for this wedding and was having a sadhya. Appa liked the sambar so much, he kept on having it and telling Amma, this is how you make sambar!
Suddenly he bit into something crunchy and sadly his ideal sambar was no longer ideal. Yep. He actually bit into a dried shrimp! My Appa being pure vegetarian was shocked to see dried shrimp in sambar and called the caterers immediately to check with them. Looks like the caterers were kinda surprised to see Appa’s reaction, because they were like “yeah we add dried shrimp powder in all the curries to enhance the flavour, we add it to Aviyal also” !!!
Anyways, by the time Appa took the phone to talk to me, he was kinda recovered from the shock and was finding it really difficult not to laugh. Sheepishly, he knew it was my golden chance to strike back about sambar and yes – I made good use of the opportunity ;) But honestly, I felt bad for him. I think one should respect other’s choice when serving food. What do you think?
But let me tell you one thing, I’ve observed that people are very selective when it comes to Sambar, especially vegetarians. I think how vegetarians feel about Sambar and Aviyal is very similar to how non vegetarians feel about their Chicken Biriyani. Everybody has their own favourite version. So, are you also particular like my Appa, about the veggies that you use in Sambar?
Coming to this recipe… I’ve followed my old sambar recipe and instead of adding ready made Sambar powder, I’ve used roasted coconut with spices. I was a bit skeptical whether the roasted coconut taste will stand out and Sambar will end up as Theeyal, but it worked out well. There was only a mild hint of the roasted coconut and wasnt overpowering at all. Though it’s a bit time consuming compared to the other Sambar recipe, it’s well worth effort and the flavour is really good. Also, if you are looking for a Sambar recipe which doesn’t use ready made Sambar powder, this is a good option. I think this Sambar is more common in Northern Kerala.
Here is the recipe…
Heat oil in a pan and add coconut. Roast it till it starts changing colour. Add sliced small onion (3), chilli and coriander powder, fenugreek seeds, asafoetida and chana dal. Keep roasting till the coconut becomes a rich dark brown colour. Let it cool completely and then grind to a smooth paste…
Wash the toor dal and pressure cook it with 2.5 cups water for 4-5 whistles on high flame (refer notes). Keep it closed till pressure drops, around 15-20 mins. Open the pressure cooker and mash the dal nicely with a wooden spoon or a whisk…
Add vegetables, salt and 2 cups of water to the mashed dal and cook till the veggies are 3/4th done. Soak the tamarind in 2-3 tbsp hot water and make a pulp. Add the tamarind pulp to the dal and veggies…Save Print Varutharacha Sambar Author: Maria Jose Martin Recipe type: Side dish Cuisine: Indian, South Indian, Kerala Serves: 6-8 Ingredients
Pappulo Undrallu Recipe – Ganesh Chaturthi SpecialPappulo Undrallu
Which ever part of the country Ganesh Chaturthi is celebrated it is done with much fan fare and each region and community have their own distinct festive delicacies to offer Lord Ganesh. Pappulo Undrallu recipe is a unique traditional and classic Andhra style dish prepared for Vinayaka Chavithi that has rice flour as its main ingredient. In fact a majority of the delicacies have rice flour as the main ingredient hence I make a large batch of rice flour at home a few days before Ganesh Chaturthi. For pappulo undrallu recipe, undrallu or steamed sweetened rice balls are simmered in yellow moong dal jaggery base that is flavored with fresh grated coconut and cardamom powder. Unique flavors that are earthy, sweet and not to mention, addictive.Pappulo Undrallu Recipe – Ganesh Chaturthi Special
A few more Vinayaka Chavithi recipes Andhra style that you can make for Ganesh pooja 2014.
Bellam Kudumulu – Vinayaka Chavithi Recipes AndhraBellam Kudumulu
Bellam Kudumulu also called Teepi Kudumulu is a traditional Andhra sweet dish prepared for Vinayaka Chavithi. Rice flour is the star player in this popular festive treat that is a favorite of Lord Ganesha. Rice flour, jaggery, coconut and cardamom are cooked together to a gooey mixture that is kneaded before being shaped into flattened discs and steamed. The steamed dumplings scented with cardamom have a subtle sweet flavor and are quite addictive like bellam undrallu.Teepi kudumulu dough cooked, cooled, shaped and ready to be steamed
You can add a fistful of soaked chana dal to the boiling water before adding the rice flour. The addition of the dal lends an earthy flavor to this humble offering. Makes for a good evening snack for kids and adults alike.
Here are a few more Vinayaka Chavithi recipes Andhra style that you can make for Ganesh pooja 2014.Bellam Kudumulu Recipe ~ Vinayaka Chavithi Prasadam
Bellam Undrallu Recipe with rice flour or rice rava – Vinayaka Chavithi Prasadam RecipeBellam Undrallu
Vinayaka Chaviti (Ganesh Pooja) is on Friday, August 29th, 2014. I have been receiving requests to post a few Ganesh Chaturthi recipes that I have not yet blogged. Today, it is Bellam Undrallu (bellam = jaggery in Telugu) which is also called Teepi Undrallu (teepi = sweet in Telugu). The sweetner of choice is jaggery but you can use sugar too. I have used coarsely ground rice called biyyam rava but you can use fine homemade rice flour to make this sweet prasadam for Lord Ganesha.Rice Rava ~ Undrallu mixture cooking Mixture cooked, cooled and shaped into balls~ Undrallu ready to be steamed
Rice rava, moong dal and jaggery are cooked to a gooey mass, cooled and the resultant mixture is shaped into small balls called undrallu. These undrallu are steamed and offered as naivedhyam to Lord Vinayaka on His birthday as they are considered his favorite food.
Here are a few more Ganesh Chaturthi recipes that you can make for Ganesh pooja 2014.Bellam Undrallu ~ Ganesh Chavithi Prasadam Recipe
I love to have different kinds of rasam rather than usual garlic or tomato rasam. I made slight changes in my friend’s (Thilaga) rasam recipe and tried this coriander rasam. It came out so good and I just loved it :).
Method of Preparation:
Rice Flour – How to make rice flour at home to prepare snacks
Rice flour aka biyyam pindi (Telugu) is an ‘essential’ ingredient in a South Indian kitchen. So what can you do with rice flour? This gluten free flour is used to prepare snacks (pindi vantalu) like murukku, jantikalu, palakayalu etc and prasadam (offering to God) like kudumulu, undrallu, appalu, ammini kozhukottai etc. After receiving repeated requests for recipe of rice flour to make snacks, I captured pictures of the entire process as I was making a large batch for Ganesh Chaturthi recipes. Extremely simple but takes a bit of effort.Rice flour made at home
The rice needs to be soaked for a minimum of one hour. I’d suggest 2 to 3 hours of soaking time as it yields a softer flour. Use any good quality raw white rice like sona masuri. Ensure you dry the rice on cotton cloth in the shade till it is almost dry with a bit of moisture. I usually place a newspaper on the floor, spread the cotton cloth over the paper and then spread the drained rice as a thin layer.Rice drying in the shade ~ Dried rice ground in a mixer grinder Rice flour being sieved ~ Residue rice rava (coarsely ground rice)
After sieving the rice flour, the residue coarse rice rava can be further ground to a smooth flour or used to make recipes that call for rice rava (coarsely ground rice). A small batch of rice flour can be made at home while large quantities (more than 1 kg) can be sent your neighbourhood flour mill. Usually, I prepare biyyam pindi with 1 kg rice during festivals like Ganesh Chaturthi to prepare naivedhyam (offering to God).
Corn Pakoda ~ Snacks with sweet cornCorn Pakoda
My fridge is loaded with corn thanks to a dear friend who sent me homegrown corn from her farm. I am always on the look out for recipes of quick snacks with corn to go with my evening cup of tea or coffee. A couple of weeks ago, I prepared Corn Pakoda on a rainy day. Monsoons are that time of the year to savor deep fried comfort food like fritters and munching on garam garm corn pakora with a cup of masala chai is culinary heaven.
The key to perfect corn pakoda is to use corn kernels of the regular desi (Indian) variety. You can use sweet corn too. Its best to grate the fresh corn, alternately, use a knife to slice through the kernels and coarsely grind them. Very few ingredients go into this snack dish allowing the natural sweet flavor of the corn to stand out.Corn Pakora Mixture
The post Corn Pakoda appeared first on Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen.
I consider myself an easy going person, especially with my friends. So years ago, when a close Gujarati friend of mine acted very formal one day, I was a bit confused. She was like, I hope you don’t feel bad if I ask you something and that got me all the more curious. So after all the formalities and playing around, she finally asked me “Maria, don’t you get fresh milk in Kerala”? For a moment, I was like.. WHAT??? I was wondering where this question was coming from, does it have anything to do with Amul, since she is from Gujarat, so I was all set to say that though we dont have Amul, we have our own Milma, Keralam Kani Kandunarunna Nanma’(The goodness Kerala wakes up to) or so they say..
Seeing the confused look on my face, she got a bit worried. She was like… the reason why I asked is whenever we go to the airport, we see all the Keralites buying big packets of Nido Milk Powder from Duty free!!!
Well, that explains everything… cant blame her, a Malayalee coming home from Gulf or “Gelf” as they call it, feels incomplete without a Nido packet and Tang for that matter. I didn’t know how to explain our obsession with Nido and Tang, so I told her it’s kind of a ritual for a Gulf Malayalee, just like going to Lulu supermarket on Fridays.
I was pretty impressed with her observation, because it was kinda spot on and I’m also guilty as charged. The only difference is, I buy a different brand of milk powder :)
It’s true that the stereotypical Gulf Malayali of the 80′s and 90′s, with Rayban “cooling” glass and gold bracelets have transformed to a more sophisticated and polished version, but there are still some rituals that stood the test of time.
If it’s about Nido milk powder in a duty free bag during the outbound trip from Gulf, it’s about an oil drenched Horlicks bottle of pickle on the return trip. Yep, we all need a Horlicks bottle of pickle to take us home away from home.
Also, these days, I’ve seen that even if it’s not homemade pickle, people tend to buy at least one bottle of ready made pickle, though most of the local brands are available here, may be there is something about packing a pickle bottle from your hometown. If it was a basic necessity for surviving the hostel mess food during your student days, it becomes a prized nostalgic possession that gives you the taste and scent of your home, during your life as an expatriate.
How-much-ever, I want to be poetic and eloquent about the nostalgic memories of homemade pickles, there are some bad memories associated with it. We’ve lost two suitcases, to pickles and that too not ours. The oil from somebody else’s pickle seeped into our suitcase and spoiled the suitcase and some of our clothes too. So I’d say it’s all good being nostalgic and losing ourselves in the taste of home, but please make sure it doesn’t come at someone elses’ expense.
So, shall we go to the recipe now? The thing is I got this recipe from Vanitha magazine and they’ve named this Manga Curry. After tasting it, I thought it’s same as pickle and it’s kind of instant, except for the 1 hour marinating time, so I named it Instant Mango Pickle. Be it pickle or curry, it’s very easy to make, tastes good, stores well and not time consuming at all. Good enough reasons to make this right?
Here you go with the step by step pics…
Marinate the mango strips with salt and turmeric powder for 1 hr. Add chilli powder, fenugreek powder and Asafoetida to the marinated mango strips…
Add this to the mango mixture. Stir well for 2 mins or so. Make sure the raw taste of chilli powder isnt there.In the same pan, boil 1/4 cup water along with vinegar and add to the mango mixture. Stir well…Save Print Instant Mango Pickle Author: Maria Jose Martin Recipe type: Side dish Cuisine: Indian, South Indian, Kerala Serves: 4-5 Ingredients
Paruppu Usli Sevai
Vengaya Thal saadam
|Moong Dal Paratha|
|Tuesday||Vegan Banana Nut Muffins||Pakoran ji Kadhi||Dahi wada|
Coriander soya pulao
|Sanna with Kurma|
|Thursday||Puli Ven Pongal|
Coconut Mango Chutney with Rice
|Vegetable Masala Macaroni|
Cheesy Gold Coins
Arisim Parupu Sadam
|Mexican Bean Salad|
Barley Adai Aviyal
|Pumpkin Garlic Kuzhambu with Rice|
Upma with Broken Rice
|Monday||Moong Dal Idli||Alu Methi and Paratha|
Varaya chi Khichidi
|Tuesday||Sabudana Thalipeeth||Quick cabbage pulao and potato curry||Zucchini, Tomato, Asiago Cheese Scones|
|Wednesday||Eggless Peach Waffles||Butter Cholay||Keshi Yena|
|Thursday||Banana Ragi Paniyaram||Sopa Paraguaya Cornbread||Masala spring onion paratha|
Arbi Stir Fry with Rice
|Saturday||Kal dosai and chettinad chutney||Mango Salsa|
Mysore rasam with Rice and Friyams
|Paneer Fried Rice|
|Sunday||Baby Corn Masala Dosa||Anardana Chicken Roast|