CHICKEN PODIMAS

This chicken podimas is prepared with small chicken chunks. Big boneless chicken pieces can be minced through a food processor. With less spices, this chicken podimas is a perfect side dish for soft chappathies, mild pulao variaties and sambar sadham also!

கோழி பொடிமாஸ்

Ingredients:

Boneless chicken- 750 gms
Sambar onion [finely chopped]- 2 cups
Red chillies [ de-seeded and cut into halves]- 8
Curry leaves- 2 arcs.
Finely chopped tomato- half cup
Turmeric powder- half sp
Salt to taste
Gingelly oil- 4 tbsp

Grind the following ingredients coarsely:

Fennel seeds- 1 tsp, shredded ginger- 1 tsp/ small garlic flakes-10, cinnamon- 1 small piece

Procedure:

Heat a pan and pour the oil.
Add the chopped onions and fry them to golden brown.
Then add the ground paste with the turmeric powder and the red chillies and fry for a few seconds.
Then add the tomato with a pinch of salt and curry leaves.
Fry them until the tomatoes are mashed well and the oil floats on the surface.
Add the minced chicken to the cooking mixture.
Add enough salt.
Cook the chicken thoroughly without adding any water.
When all the water from the chicken is evaporated and the chicken is well cooked put off the fire.
Now the hot and tasty chicken podimas is ready!!

Announcing Serve It Series - Serve It - Festival Potluck

When I and Denny were thinking for the theme this month's Serve It series, we unanimously decided on this one - "Festival Potluck". What is more appropriate than celebrating this month with this theme. Festivals are integral part of Indian Culture from time immemorial. October is festival month for us Indians featuring loads of festivals starting with Navaratri, Dussehra, Ayudha Pooja, Diwali

Giveaway Prasaadams For NAVARAATRI KOLU - Kobbri Sakkre - Dry Coconut And Sugar Mixture

KOBBRI SAKKRE

Kobbri Sakkre is the most commonly prepared giveaway prasaadam in the Mysore region. Kobbri sakkre packed in butter paper covers are given to the visitors as a token of sharing joy,be it a naamakarana(naming ceremony) of a baby or just an auspicious Friday.

            

                                                                  

             

THIS IS A KONDAPALLI TOY GANESHA. KONDAPALLI TOYS ARE MADE IN ANDHRA AND THEY  HAVE A PROMINENT PLACE IN DASARA KOLUS.THE VILLAGE TOY SET IS VERY POPULAR AND IS USED IN CREATING MODEL VILLAGES IN THE  KOLU.

 LIGHT SOFT WOOD, GLUE, SAW DUST AND THE PASTE OF TAMARIND SEEDS ARE USED TO MAKE THESE TOYS.

 THE WAY IN WHICH THE DETAILS ARE CARVED IN THE DELICATE AND FRAGILE  DOLLS IS AMAZING.

Navaraatri is a very busy festive season. Visitors pour in to each others houses to behold the kolus , to accept taamboolam and to invite each other to their respective kolus.Since they need to accommodate a number of kolu engagements on a given day,they tend to drop in at all odd hours of the day.


                                                 

THIS MINIATURE GANESHA IS A KONDAPALLI  BOMMALU (DOLL ) . HE IS HODING A VEENA AND RIDING A PEACOCK.THE BRIGHTLY PAINTED DOLL IS ONLY ONE INCH IN  HEIGHT. PHOTOGRAPHING THIS TINY GANESHA  WAS A DIFFICULT TASK .THANK YOU AKKI FOR THE LOVELY  CLICK.

Kobbri Sakkre can be prepared with one swish of the mixer when you are caught unawares by the surprise visitors during the festival season.

                                                 


INGREDIENTS

Sugar - 2 cups
Roasted gram ( hurigadale )- 1 1/2 cups
Grated dry coconut ( copra ) - 1 cup
Cardamom Powder - 1/4 tsp

METHOD

1. Grind sugar and cardamom powder smoothly.
2. Add roasted gram and run the mixer for half a minute.
3. Add grated copra and again grind for half a minute.
Remove the kobbri sakkre in a bowl and blend the now slightly coarse mixture well. Offer this to Mother Goddess in the evening.
                                      

                   

Remove the kobbri sakkre in a bowl and blend the now slightly coarse mixture well. Offer this to Mother Goddess.

                                                 

 Pack the Kobbri Sakkre in small paper packets to be given away to the visitors along with the tamboolam