Giveaway Prasaadams For NAVARAATRI KOLU- Panchaamrutam -Fruit, Nut And Honey Mix

PANCHAAMRUTAM / RASAAYANA

The word Panchaamrutam means five nectars. Panchaamrutam or Rasaayana is basically a mixture of banana slices, fresh coconut gratings, honey, powdered jaggery and ghee. It is an essential item in all traditional poojaas.

                                                 

SOURCE OF PHOTO :
http://www.yessy.com/ciagart/gallery.html?i=13657


Panchaamruta snaanam ( bath ) is one of the various snaanams offered to a diety. It is then given to the devotees as prasaadam.The ancient idols of dieties in ancient temples, were usually made of medicinal substances. When the panchaamrutam is poured over the diety during abhishekam ( holy bath ), it acquires some of the idol's medicinal properties. Savouring this prasaadam and the intense  positive thoughts of the faithful devotee helps in curing his illnesses.
Panchaamrutam / Rasaayana is a traditional dish given as prasaadam in many temples.It is also prepared along with other sweets and savouries during festivals.

      

THIS CHANNAPATNA DOLL HAS HIS HEAD FIXED ON A SPRING, AND THUS HE NODS

HIS HEAD AT THE SLIGHTEST TOUCH.

                                                

THIS IS  A TOY GANESHA FROM CHANNAPATNA , THE TOY TOWN  OF KARNATAKA.THE TRADITION OF TOY MAKING IN CHANNAPATNA DATES BACK TO THE TIME OF TIPU SULTAN. THE ARTISANS WERE BROUGHT DOWN FROM PERSIA TO TRAIN THE LOCAL CRAFTSMEN IN TOY MAKING.THEY USED THE LOCAL WOOD AND HERBAL DYES TO MAKE THE FAMOUS CHANNAPATNA TOYS.

Panchaamrutam /Rasaayana is a healthy and easy to prepare giveaway prasaadam for Navaraatri.

With the mentioned  basic ingredients other fruits like apples, oranges, raisins, cashew nuts and various  other ingredients can also be added to lend  colour and a festive look to the Panchaamrutam / Rasaayana.

INGREDIENTS

Sliced sweet bananas - 2 cups
Raisins - 2 tbsp
Cashew nuts - 2 tbsps
Fresh coconut gratings - 2 tbsps
Honey - 2 tbsps
Powdered jaggery - 2 tbsps
( I added 2 tbsps of diamond sugar )
Cardamom powder - 1 pinch


                                                 

METHOD

1. Mix all the ingredients together except the banana.
2. Slice and mix in the banana to the above mixture.
3. Add cardamom powder.
4.If you want to add apple pieces, add a few drops of lime juice to the cut apple pieces and shake them  well in a closed container before adding to the Panchaamrutam / Rasaayana.


                                                  

Offer the Fruit and nut nectar to Mother Goddess and give away the Panchaamruta prasaadam in leaf cups to your guests on a happy Navaraatri evening.

Dry Fruits Milkshake

Dry Fruits Milkshake is the one which I love to drink in all seasons. It is the best and easy source of energy supplement for all including kids. It also contains essential nutrients.

Few Benefits as per my knowledge:

1) Dates are source of fiber, glucose and fructose and easy digestiable.

2) Figs provides rich iron which keep our body very active.

3) Cashews are used for protecting our body and nervous system.

4) Raisins are used to avoid constipation(My Mom's tip) as it is rich in fibre.

5) Almonds are source of Iron, copper, phosphorus and vitamin B1 and E. It
also has few cancer fighting qualities and strengthen bones and teeth.



Basic Information:
Preparation Time: 10 minutes
Serves: 2



Ingredients:



Dried Figs - 5 nos

Seedless Dates - 4 nos

Mixture of Raisins, Almonds and Cashewnuts - 1/4 cups

Cold Milk - 2 cups

Honey - 1 tablespoon (Optional)



Method:



1) Grind all the ingredients except milk and honey in a food processor/mixer to a fine paste.

2) Then, Add milk and honey(If using). Continue mixing for 2 minute or till you get the smooth texture.

3) Pour in glasses and serve chill.

Note:

1) You can also soak almonds for few hours and use. Remove the skins if you are doing so.

2) Additional dried fruits like apricots, peaches can also be added. It is absolutely your choice.

3) I usually do not add honey. I feel the sweetness in the dates are sufficient for me.

Blueberry Chiffon Cake

I made this light, fluffy and moist chiffon cake couple of weeks ago and now only have some time to share. It's made by my homemade blueberry sauce and a simple touch up of fresh cream with digestive cookie crumbs. My guests love it very much and so do I. Hope you like it too! OK, I got to go now, very tired today. Cheers!

Recipe from 戚枫蛋糕秘方传授 20 inches cm chiffon pan

(Egg white mixture)

Egg whites 180g

Caster sugar  90g

Corn flour 10g

(Egg yolk mixture)

Egg yolk 70g

Water 20g

Vegetable oil 60g

Blueberry sauce 80g

Lemon juice 10g

plain flour 90g

Caster sugar 20g

Fresh Cream 300ml

Some digestive biscuits crumbs

Some fresh blueberries and mint leaves

1. Blueberry sauce was made with 125g fresh blueberries, splash of water, half of lemon juice and a tablespoon of caster sugar. Cook all the ingredients in a medium low heat until it become a not too thick consistency. Cool and ready to use.


2. Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour. Mix everything well combine and no lumps left. The mixture would be quite thick and smooth.


3. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg whites mixture should be peak foam, smooth and shiny.


4. Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. 


5. Pour the well mix mixture into a 20cm chiffon cake tin and bake at a 160-170'C preheated oven for 40 - 50 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.


6. Unmold the cake and frost with whipped cream and coat the cookies crumb at the side.

Happy Wedding Cupcake ( Indri, Jelambar )

Repeat order dari Indri, yang dulu pernah pesen cupcake juga buat pacarnya. Sekarang mau pesen cupcake buat cici pacarnya yang mo merid tgl 1 Oktober ini..


Design nya diserahkan ke tukang kue nya..


Ngerjain ini sambil nahan sakit di kaki. Maklum minggu kemarin kaki aku keseleo engkel, tp  orderan yang uda masuk tetep aku kerjain kok,uda janji dan ga mau ngecewain customer ku ^_^ 


The result
Suka deh ama hasilnya..

Comment " Ciiii, wahhh cakepp banget cupcake nyaaa.Aku suka ci.."


Makasi ya Ndri,,,


Happy Wedding to Budi & Irene

Happily ever after

Giveaway Prasaadams For NAVARAATRI KOLU - Godumai Pittu - Wheat And Sugar Crumble

GODUMAI PITTU

Godumai Pittu is a traditional dish of Tamil Nadu prepared as the evening prasaadam during Navaraatri.

                                                  

Fridays which fall within the nine days of Navaraatri are very auspicious days. Elaborate poojaas are performed in the mornings.Women are invited for the pooja and they are considered as the Goddess personified and worshipped accordingly.They are treated with a grand traditional feast and are gifted with sarees and cosmetics. Sakkarai Pongal and aama vadais are traditional offerings made to the Goddess and served during lunch.
It is customary to prepare Pittu on Fridays as the evening prasaadam.

                                                 

THESE  DOLLS ARE FROM TIRUPATI AND THEY ARE CALLED MARAPAACHIS. THE AUTHENTIC MARAPAACHIS ARE MADE OF RED SANDAL WOOD KNOWN AS RAKTA CHANDANA IN SANSKRIT. THE WOOD HAS GREAT MEDICINAL VALUE .THE RED SANDAL WOOD PASTE IS GOOD FOR SKIN AND IT HEALS PIMPLES, RASHES AND BOILS. EVERY BRIDE IS PRESENTED WITH A PAIR OF MARAPAACHIS BY HER PARENTS  DURING THE WEDDING.
MARAPAACHIS COMMAND A PROMINENT POSITION AS THE RAAJA AND RAANI  IN THE NAVARAATRI KOLU.

THE SCULPTURE BESIDE THE MARAPAACHIS IS THAT OF GODDESS ANNAPOORNESWARI. SHE IS DECKED UP IN FINERY FOR THE NAVARAATRI OCCASSION.


INGREDIENTS

Broken wheat - 2 cups
Salt - 1 pinch
Turmeric powder - 1 pinch
Sugar - 1 1/2 cups
Cardamom powder - 1/4 tsp
Ghee - 3 tbsps
Cashew nuts - a few
Fresh coconut gratings - 4 tbsps


                                                  



METHOD

1. Dry roast broken wheat till the colour turns red.
2. Cool the roasted broken wheat and dry grind until the texture resembles fine sand,and spread it out in a deep plate ( taambaalam ).
3. Add salt and turmeric powder to one cup of boiling water.
4. Sprinkle the water table spoon by table spoon and moisten the flour evenly using your palms.
5. A fistful of moist flour when pressed between your palm and your fingers should acquire and hold the same shape and crumble as soon as you release your hold. Stop adding water at this stage.
6. Bundle up the moist flour in a cloth, and steam it using any steaming unit for ten minutes covering the bundle with a lid.
7. Transfer the steamed flour to the plate and spread it out so that it cools down. Crumble the lumps if any.
8. Heat half a tbsp of ghee and roast the cashew nuts and keep aside.
9. In the same pan roast the fresh coconut gratings to a  golden brown  colour and keep aside.
10. Add one cup of water to the sugar and boil it till you get a syrup of two thread consistency.
11. When the sugar syrup starts frothing add one table spoon of ghee and switch off flame.

12. Gently pour the thick syrup all over the flour and quickly rub and mix them together using the back of a ladle. 

13. Do not worry if you end up with crystallized sugar slabs after all the effort. Allow the mixture to cool. Dump the whole mixture in a mixer and give it a quick swish to blend the crystallized sugar and the wheat flour together.Transfer it to a plate.
14. Add the roasted cashew nuts, roasted coconut gratings, cardamom powder and the remaining ghee and blend well.



                                                  

Offer the Friday special  Godumai Pittu to Mother Goddess and give away the delicious prasaadam packed in small packets to one and all who visit your Kolu.

Cheeky monkey

 

Bread Rasmalai for Blog Hop Wednesday

Its Week 5 of Blog Hop Wednesday. I m really really sorry for posting it so late. Though everything was ready last week itself, i couldnt find time to sit and do the post, pretty busy with Navrathiri Celebrations. Loads of Work and a very bad back-pain. 

This week i m paired with Jyothi of Pages. I have already tried her Eggless Cake Recipes, This time, i went for Bread Rasmalai. An Easy to make and Definitely a Crowd-Pleasing Dessert!

Ingredients

500 ml Milk (i used Low-fat)

1/4 Cup Sugar

3-4 Cardamom pods crushed.

Almond, Pistachios Flakes 

4 Slices of Milk Bread

Method

• In a heavy bottom pan, Boil milk until it reduces to half its quantity. Give it a stir, once in a while.  Keep the Flame Low, to avoid burning of milk.
• Add Sugar and Cardamom  and Stir well. Let it sit for another 6-8 minutes.
• Add Almond and pista flakes, put off the flame. Let it cool a bit, then refrigerate.

• While Serving, Cut bread to desired shape using a Cookie Cutter. Place the slice in a bowl, Add the chilled milk on top. Let the bread slice soak in the milk for 2-3 minutes, Serve Chilled.

Sending it to 

• Only Sweets and Desserts, Happening @ Gayathri's Cookspot, an Event by Pari of Foodelicious
• Diwali Sweets and Savories, an Event by Radhika of Tickling Palates

Happy Birthday To My Baby who is Turning 4! - Anush

Happy Birthday to my Dear Son - Anush who is turning 4 today!

Giveaway Prasaadams For NAVARAATRI KOLU - Pachai Payaru Vella Sundal - Whole Green Gram Cooked With Jaggery

PACHAI PAYARU VELLA SUNDAL /

HESARUKAALU BELLADA HUSLI

This is another sweet sundal prepared using jaggery. The addition of salt and chillies enhance the taste of this sweet sundal and it is a welcome change after all the salty and lemony sundals.
                                                  

THIS IS A GLASS PAINTING OF GODDESS LAKSHMI IN THE DOME OF THE BAND STAND IN A PARK AT MYSORE.THANKS TO GUHAN FOR THE PHOTO.


                                                   

THE LIFE SIZE  WOODEN DOLLS DRESSED UP AS A COUPLE ARE CALLED NALAGOWRIS.THEY HAVE FLEXIBLE JOINTS AND DETACHABLE BODY PARTS.THEY CAN BE DRESSED UP AND ARRANGED IN ANY POSTURE.THANKS TO SAVITHRI AND PRANAV FOR THE PICTURE.

INGREDIENTS

Whole green gram - 2 cups
Powdered jaggery - 3/4 cup
Salt - 1/2 a pinch
Oil - 2 tsps
Mustard seeds - 1/4 tsp
Curry leaves - a few
Broken red chillies - 2
Fresh coconut gratings - 4 tbsps

METHOD

1. Dry roast green gram till it gives out a pleasant aroma.
2. Switch off flame, add water and soak the green gram for half an hour.
3. Wash the soaked green gram, add fresh water and boil it.
4. Pinch one grain to check if it is cooked. The green gram should be soft enough to break easily, but it should not become mushy.
5. Add salt and boil for two more minutes and drain.
6. Heat oil in a pan and add mustard seeds.
7. When the mustard seeds splutter add the broken red chillies, curry leaves and then the cooked and  drained green gram.
8. Add powdered jaggery and blend well on low flame.
9. Allow the jaggery to melt and stir for two more minutes.
10. Switch off flame and garnish with fresh coconut gratings.

                                          

Offer the healthy and delicious Pachai Payaru Vella Sundal to the Goddess and share it with  the visitors.

Roasted Potatoes Spiced with Curry Leaves

I am making great use of the "curry leaves season".. Yes it is a season here in the US where curry leaves may no more be available in the winter. After making Podis and Chutneys I used the leaves in the Roasted potatoes with Indian spices for a wonderfully aromatic side dish. Potatoes are one versatile food which can be cooked in infinite ways and would taste great every time. I kind of did an

HAPPY BIRTHDAY TO ME! - 28th September 2011

Happy Birthday To ME!

Chickpeas Sundal

Finally I did it. Yes, I posted a recipe which is related to festival and at correct time(?!). Earlier, I mostly busy in kitchen or forget to take photos or everything will get over by the time I come for taking photos. But this time, I planned it well and prepared chickpeas sundal for Navarathiri. This navarathiri festival recipe can also be eaten as evening snacks with a cup of tea/coffee.



Basic Information:
Preparation Time: 8 hours
Cooking Time: 20 minutes
Serves: 2

Ingredients:

Chickpeas - 1 cup

Grated fresh coconut/ Frozen coconut/ Dessicated Coconut - 1/4 cup

Dry Red Chilli - 4 nos

Curry leaves - 1 string

Mustard and Urid dal - 1 teaspoon

Oil - 2 teaspoons

Salt - to taste



Method:



1) Soak chickpeas overnight or 8 hours.

2) Pressure cook it for 3 whistles. (increase/decrease depending upon your pressure cooker type). When the steam from pressure cooker about to release, open the lid, add salt and cover it again for another few minutes. Then, drain the excess water and keep aside.

3) In a pan, heat oil. When it is hot, add mustard seeds, urid dal, dry red chilli and curry leaves.

4) When urid dal starts to turn golden brown and aroma of red chilli and curry leaves spread in the kitchen, add chickpeas(as said in step 2).

5) Toss it for a minute and add grated coconut. Toss again to mix well.

6) Continue mixing for another 2 minutes in low flame.

7) Serve hot or warm.

Sending this recipe to Simply Food's Flavors of South India.

Vegetable Kothu Parotta / Minced Flaky Paratha with Vegetables

Growing up in southern part of Tamilnadu, I have tasted parotta quite often in roadside shops. During those days, roadside shops mean to me only for parottas. But getting a vegetarian version of parotta is little difficult as it was mostly prepared and served with egg, chicken and meat. Because of this reason, we usually get only parottas from shops and prepare vegetable kurma at home and enjoy them. Till now, It is one of the dishes which I prefer to eat in Indian restaurants without fail.



When I saw the frozen parottas from Indian grocery shop last week, memories brought me back to my childhood days and made me to buy them immediately. But the frozen parottas are little hard and gave me an idea about preparing vegetable kothu parotta, a famous street food of south India.



Almost everyone from India might have tasted this street food. Especially, the egg version is very famous among other types of kothu parotta. A flaky paratha or layered flat bread which is prepared using butter/oil and maida(Plain flour) is minced and cooked with vegetables and spices. With the same procedure, a beaten egg can be added for extra taste which is called Muttai Parotta (Egg version).

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2



Ingredients:



Parotta / Flaky Parathas - 4 nos (I used store bought ready to use flaky parathas)

Mixed Vegetables - 2 cups, sliced (I added Carrot, Beans, Green and Yellow Capsicums and Peas)

Onion - 1/4 cup, finely chopped

Tomato - 1 no, finely chopped

Ginger Garlic Paste - 1 teaspoon

Green chilli - 2 nos, minced

Coriander powder - 1 teaspoon

Red chilli powder - 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Salt - to taste

Cumin Seeds - 1/2 teaspoon

Fennel Seeds - 1/2 teaspoon

Oil - 1 tablespoon

Coriander Leaves - for garnishing (I didn't add)



Method:



1) Slice vegetables into 1 inch length pieces.

2) Cut the flaky paratha into small chunks using hand or knife.

3) Heat a tablespoon of oil in a wide pan. Add cumin seeds and fennel seeds when it is hot. Allow them to turn brown.

4) Add chopped onions. When onions are half done, add ginger garlic
paste and minced green chilli. Saute till onions turn soft and well
cooked.

 

5) Add Tomatoes and continue sauteing till tomato completely mashes.

6) Add vegetables and sprinkle little water. Turn the flame to low and cover the pan using lid to cook the vegetables.

7) Once vegetables are cooked and no water left in the pan, add coriander powder, red chilli powder, turmeric powder and salt. Fry till the raw smell of spices goes off.

8) Now add the minced parathas and toss them well and make spices to coat the minced parathas.

9) Cook for 2 minutes and remove from flame.

10) Garnish with coriander leaves and serve hot with any raita.

Note:

1) You can add any vegetables to prepare this kothu parotta.

2) Curry leaves can also be added for seasoning.

Sending this recipe to Simply Food's Flavors of South India.

I Love Baseball ( Wenda, Cengkareng )

Repeat order dari Wenda untuk ultah sepupu apa keponakan ya? Lupa..hehehe.
Kita bedua sempet bingung ama bedanya baseball,softball and kasti ( wut??? kasti? ) yeahh maklum jaman kita dl namanya masi kasti..hahahaha.Sekarang uda jaman sekolah international jadi ganti nama dah Baseball.Hahahaha.


Seneng bikin tema ini, karena emang baru pernah bikin juga..Love the result..

comment " Cong , makasi yaa.. Bagus banget kue nya "


Makasi jg ya bencong wendot..hehehe


Happy Bday Ariaaa..
Tambah jago maen baseball nya n tambah rajin sekolahnya ya..

Beans Poriyal / Beans Thoran / Easy String Beans Stir-Fry - South Indian Style

As I had promised in my Bread Upma post I have been posting few recipes regularly on the tag "Quickies/Bachelor Cooking". There are 20+ recipes under this label currently which enables newbies in the kitchen to whip up tasty dishes. These are easy to make for anyone who is running against time. So here is my new addition in the tag. Beans Poriyal/Thoran here is a basic easy to make thoran for

Giveaway Prasaadams for NAVRAATRI KOLU - Kosambari - Cucumber and Green Gram Dal Salad

KOSAMBARI / KOSUMALLI

Kosambari is a traditional side dish prepared during all the feasts in South India and it occupies its own specific space on the banana leaf. It is one of the easiest , quickest and tasty Prasaadams served in leaf cups during Navaraatri.



THIS IS A GLASS PAINTING  OF PAARVATHI IN THE DOME OF THE BAND STAND IN A
PARK AT MYSORE.



                                                                                


THE GRANDEUR OF THE MYSORE PALACE ILLUMINATED FOR DASARA. BOTH  THE
PHOTOS ARE CLICKED BY GUHAN.


INGREDIENTS

Green gram dal - 1 cup
Finely chopped cucumbers - 4 cups
Oil - 2 tsps
Mustard seeds - 1/4 tsp
Asafoetida - 1 pinch
Finely chopped green chillies - 1 tbsp
Curry leaves - a few
Salt - 3/4 tsp
Lime juice - 2 tbsps
Chopped coriander leaves - 2 tbsps
Fresh coconut gratings - 2 tbsps




METHOD

1. Wash and soak green gram dal for half an hour.
2. Thoroughly wash and chop the cucumbers along with the green peel and let it stand for fifteen minutes .
3. Heat oil and add the mustard seeds.
4. When the mustard splutters add the asafoetida and then the green chillies and the curry leaves.
5. Add the soaked and drained green gram dal and saute till dry.
6. Squeeze out the water from the cucumber and add the vegetable to the dal.
7. Quickly saute for a few more seconds till dry and switch off flame. Neither the dal nor the cucumber should be cooked. Sauteing is done only to remove moisture.
8. Dissolve salt in the lime juice and mix with the dal and cucumber mixture.
9. Garnish with chopped coriander leaves and fresh coconut gratings.



Offer to Shakti and then relish the prasaadam with all the invitees.