Maa Vilakku

Maa Vilakku (Rice Flour Lamp) is made during special occasions such as aadi velli,purattasi sani, thai month, karthigai deepam etc.Maa Vilakku is a special lamp made with freshly ground rice flour and jaggery kneaded together as a dough placed on a banana leaf with a dent in the middle where we pour ghee,place the wick(thiri) and lit the lamp…we also apply kumkum on all 4 sides of maavilakku and place flowers on/near when we offer to god as shown in the pics.


INGREDIENTS:-

• 1 rice flour
• 3/4 cup jaggery
• 3-4 cardamom
• 1 tsp butter

PREPARATION:-

Powder the jaggery with cardamom and keep aside.

Rice flour,powdered cardamom and jaggery are added and mixed well in a clean,dry and a neat plate.

The jaggery should leave out a few amount of water,so that leave the plate undisturbed for a while.Add ghee/butter and knead the flour properly.

Roll it like a ball and press a whole in a centre.We can add the ghee in the middle.Put light and keep it as neivedyam for GOD.

Vegetable Cutlet

Vegetable cutlet is a modern Indian recipe mostly loved by the children and people of all age group.This recipe has originated from the western countries, there they use pork,meat and beef for the fillings.But as we are Indians we avoid all such things and we use vegetables for the filling. There are even so many alternatives for vegetable cutlet.Instead of vegetable cutlet you can try even Mushrooms,Paneer,Cauliflower in the place of the mixed vegetables.Vegetable cutlet is a mouth watery snack and it can be taken by packing it in an aluminium foil while going for any tours/trips.

INGREDIENTS:-

• 4 Potatoes
• 5-8 tsp green peas(frozen)
• Oil for deep frying
• 2 cups mixed vegetable finely chopped(onions,green chillies,capsicum,beans and carrots)
• 1 tsp cumin seeds
• 1/2 tsp minced ginger
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp chat masala
• 1 cup Bread Crumbs
• 1/4 cup Maida
• Water as required to mix the maida and make a batter.

PREPARATION:-

Boil or pressure cook the chopped mixed vegetables with a few amount of water till it becomes soft.Then boil the potatoes and peel their skin.Mash the potatoes very nicely.Keep the potatoes aside.

Heat oil in a pan and then add the cumin seeds, let it to splutter.Then add the minced ginger and green chillies.Then fry them well.And then add the cooked vegetables,mashed potatoes,salt,turmeric powder,coriander leaves and mix well.There should be no water in the mixture.

Let the mixture to cool for sometime and then make equal sized balls and set aside.

To make the maida paste, mix maida with little water into thick paste.Then flatten the balls using the hands and the fingers.Dip it into the maida paste.Then immediately drop it into the bread crumbs.Make sure that both sides are well coated.

If you want a thick coat, then you can repeat the above step one more time.Take it out slowly.Heat the oil very nicely and drop the cutlet slowly into the oil kadaai once when the oil becomes red hot.

Fry it till it becomes golden brown.

Thus the vegetable cutlets are ready.

Panakam - Sri Rama Navami Special Drink/Recipe

Panakam is a traditional South Indian healthy drink which is prepared during some of the South Indian festivals and it is mainly and especially prepared during Sri Rama Navami. Spices and Basil leaves are added for flavouring the Panakam Drink.This drink can be even served to the people who dont know any thing about this recipe(I mean North Indians).This is a very thirst quenching drink and it has a very good nutritious value and it is even healthy also.It is cost effective and easy to prepare.It tastes good than those aerated drinks which dont quench the thirst of the people.This drink can be prepared in advance and it can be even refrigerated for even 2-3 days.It becomes even more flavourful and tasteful the next day or by the passing of days.

INGREDIENTS:-

• Powdered jaggery: 1/2 cup
• Dry ginger Powder(sukku): 1/4 tsp
• Thulasi/Basil Leaves: few leaves
• Nutmeg Powder(Jathikai): a pinch
• Lemon: 1
• Powdered Cardomom(elakkai/elaichi): 2
• Salt: a pinch
• Water: 2 cups
• Edible camphor(pachai karpooram): a pinch(optional)

TIMING AND SERVINGS:-

• Preparation Time: 2 minutes
• Servings: 2

PREPARATION METHIOD:-

Dissolve the jaggery in water and then add the powdered cardamom/elaichi,dry ginger powder,edible camphor nutmeg powder and salt.

 

Filter it using the strainer and then add a few leaves of tulasi.

Thus the panaka drink is ready.

Gobi Manchurian Gravy

Gobi Manchurian is an Indian Chinese fried cauliflower food item popular in India.Gobi (Cauliflower) Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is believed to have been originally developed by a small Chinese community.In its two-stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéd with chopped onion, capsicum and garlic in soya sauce and chilli sauce.

TIMINGS AND SERVINGS:_

• Preparation Time:10 minutes
• Cooking Time:50 minutes
• Total Time:1 hour
• Servings:4 servings.

INGREDIENTS:-

FOR GOBI MANCHURIAN FLORETS:-

• 2 tsps maida(All Purpose Flour)
• 4 tsps cornflour
• 1 big sized cauliflower
• Salt(measurement of your choice)
• 1/2 cup water
• 1 tsp ginger-garlic paste
• Cooking oil (measurement of your choice)

FOR GRAVY:-

• 3/4 tsp finely chopped ginger
• 3/4 tsp finely chopped garlic
• 3 green chillies(cut vertically)
• 6 tsp finely chopped spring onions
• 1 tsp cooking oil
• 2 tsp soya sauce
• 1/4 tsp chilli sauce
• 1&1/2 tsp tomato ketchup
• 2 tsp corn flour
• 1/4 tsp pepper powder
• 2 cups hot water

STEPS AND DIRECTIONS INVOLVED IN MAKING GOBI MANCHURIAN FLORETS:-

Break the cauliflower into big florets and clean them by immersing them in the water for about 5-10 minutes.Then boil the florets in plenty of water for about 15 minutes.Then drain the water and pat dry them on the kitchen towel.

Take all purpose flour,corn flour and ginger-garlic paste in a bowl.Add sufficient quantity of salt as of your choice.Then add 1/2 cup of water.Mix all the ingredients thoroughly and make a batter (the batter should neither be thick nor be too liquid/fluidy/watery.Add cauliflower florets in the batter and mix well and thoroughly until all the cauliflower/gobi florets are deeply coated with the water.

Pour the sufficient amount of oil in a kadai/pan as of your wish and as of your use.Heat the oil very hot.Keep the burner in the medium flame.When the oil is hot enough to deep fry carefully slide/drop/flip the batter coated cauliflower/gobi florets and deep fry over them until the turn golden brown.

Drain and transfer the deep fied golen brown florets to a tissue paper/a plate.

STEPS AND DIRECTIONS INVOLVED IN MAKING GOBI MANCHURIAN GRAVY:-

1.Dissolve 2 table spoons corn flour in 1/2 cup of water 

2.Heat 1 table spoon oil in a pan then add chopped ginger,garlic,green chilli and spring onion to the kadaai. Saute them on the medium flame for 2 minutes.

3.Add salt,pepper powder,chilli sauce,tomato ketchup and soya sauce and then stir well for 2 minutes.

4.Add 2 cups of hot water and bring the mixture to boil over a medium-flame.Boil them for 2 minutes.Then add the dissolved corn flour while stirring constantly to avoid forming lumps.The addition of dissolved corn flour to the gravy also helps in the thickening of gravy and it even softens the taste of the gravy.

5.Then add the deep fried golden brown cauliflower/gobi florets and cook for about 5 minutes over a medium flame.

6.Gobi Manchurian with spicy gravy is ready.

7.Then transfer the gravy to another bowl.

8.Garnish the gravy with chopped spring onion,curry leaves and cilantro.

9.The Gobi Manchurian Gravy is now ready.

10.Serve the hot gobi manchurian gravy with roti,paratha,phulka,naan,fried rice,vegetable rice,biriyani and noodles.and keep it aside.

Carrot Halwa - Gajar Ka Halwa

Gajar Ka Halwa also known as gajrela is a sweet dessert pudding originating from the Indian Sub-Continent,associated mainly with North India.It is made by placing grated carrot in a pot containing  a specific amount of water, milk and then sugar and cooking while stirring regularly.It is often served with a garnish of almonds, cashews and pistachios. The nuts and the other items used are first are sauted in ghee(clarified butter).It is a light nutritious and a very tasty dessert.It has a very low fat content. Because of its low fat content, vegetarian characteristics, ease of making, medium shelf-life and  taste it is a popular dessert all over India and often served at most festivals.This dish is popular among adults as well as children.

INGREDIENTS:

• Fresh Carrots - shredded - 4 cups
• Milk - 3 cups(whole milk gives richness)
• Sugar - 1 cup
• Ghee (clarified butter) - 8 tbsp (appx. 1/2 cup)
• Cashew nuts - 20
• Cardamom pods(elachi/elakkai) - 1 tsp

TIMINGS AND SERVINGS:

• Preparation Time - 15 minutes
• Cooking time - 45 minutes
• Total time - 1 hour
• Difficulty - Easy
• Serves - 2 cups
• Recipe type - Dessert

STEPS:-

STEP:1

Wash, peel and grate the carrots.

STEP:2

Place a wide-mouthed, heavy-bottomed vessel in Medium-High heat. [Wide-mouthed vessel so that the carrots get cooked fast and uniform. This way you can save gas, time and energy. I did not have a wide-mouthed vessel. Used my pressure cooker]. Add 4 tbsp. ghee.

STEP:3

Add the shredded carrots into the ghee and mix well.

STEP:4

Fry until the carrots turn pale. Compare picture above and below. Do you see the color difference in the carrots? Carrots have turned pale which means they won’t have raw smell. You’ll now feel a kind of sweet smell from the carrots. This process takes around 10 minutes. Add the milk.

STEP:5

I used 3 cups of milk. i.e. enough milk to submerge the carrots so that they get cooked well in the milk. Allow the milk to boil. It takes 5 minutes to boil.

STEP:6

Let the carrots get cooked well in the milk. The carrots should drink in all the milk. This will take 20-30 minutes. Stir the content from time to time to prevent scorching. [Duration will sure come down if you use a wide wok. btw, is anybody looking at my scorched vessel? I’ve to get non-stick set <note to the husband>]

STEP:7

Once the milk is completely drunk, add in the sugar.

Mix well. Reduce flame to Medium. Once sugar is added, the content tends to liquefy (picture in the right). Need not alarm. Stir at regular intervals. We need to wait until the mixture turns thick. This will take around 10-15 minutes. Meanwhile work on Step 8,9 & 10.

STEP:8

Place a small wok in medium flame. Roast the cashews will 1 tsp. ghee. When the cashews turn golden, turn off stove and remove the cashews from wok.

STEP:9

I like to have my cashews broken. If you prefer to have it whole, please do.

STEP:10

Remove seeds from one cardamom pod and powder it. [I powder it by placing the seeds in a tumbler and pound it hard with roti roller pin. If you have readymade cardamom powder then use it.]

STEP:11

We were waiting for the sugar to get thick. See, the carrot mixture became thick.

STEP:12

Now, add the remaining ghee/clarified butter (4 tbsp.)

STEP:13

Add the roasted cashews and powdered cardamom. Mix them well.

STEP:14

Cook the halwa stirring occasionally until the added ghee separates out. This takes 10 more minutes. [Do not wait for the halwa to become thick. 10 minutes after adding ghee should be enough. The right consistency is when you mix the mixture, it should stir together forming a mass.]

NOTE:Serve the Carrot Halwa hot, preferably warm. [Once the Halwa reaches room temperature pack them in a container and you can refrigerate. I had them for a week. Hey, take time to read the tips on garnishing and serving below.]

GARNISH THE CARROT HALWA ACCORDING TO YOUR WISH!

How to make homemade ghee?

Ghee is a type of clarified butter that is prepared by boiling butter and removing the residue.It is composed almost entirely of fat.It is widely used in the INDIAN CUISINE and is also the main ingredient in some of the ayurvedic medicines.Ghee has originated in ANCIENT INDIA and is commonly used in South Asian,Iranian,Arabic cuisines,traditional medicines and religious rituals.Ghee is prepared by simmering butter which is churned from cream,and removing the liquid residue.Spices can be added for flavour.The texture,colour and the taste of ghee depend on the quality of the butter,source of the milk used in the process and the duration of the boiling.In the MAHABHARATA,the KAURAVA were born from the pots of the ghee.Finding ghee pure enough to use for sacred purposes is a problem these days for the devout HINDUS,since many large-scale producers add salt to their products.Ghee is also used in BHANG,in order to heat the CANNABIS,to cause DECARBOXYLATION,making the drink PSYCHOACTIVE.


INGREDIENTS:

• A cube of preferable unsalted organic butter
• Skillet/Pan with high sides
• A fine mesh sieve(sieve-an instrument with meshed or perforated bottom,used for separating coarse from fine parts of loose matter,for straining liquid,etc.,especially one with circular frame and fine meshes or perforation.
• Cheese cloth.    

STEPS:

Heat the pan/skillet on medium-low heat nicely.Add two or three cubes of butter to the skillet/pan and stir constantly. 

The process of melting the butter takes about 5-10 minutes and continue stirring the butter until it has fully melted.The butter begins to bubble when entirely melted.Then turn the heat on the burner to the low flame.Do not boil the butter so vigorously.

NOTE: The butter should not be boiled so vigorously.If u boil the butter vigorously then it spills ans spats out of the pan/skillet/the container on which the butter is cooked.

Cook for another 30-45 minutes until the milk protein starts separating on the top and bottom of the pan.Remove the milk protein with a fine mesh sieve or even with a spoon separately and then skim the milk protein from the top of the butter.Then the milk protein gets settled at the bottom of the pan.

Then turn the burner back to the medium-low flame.The browning of the milk protein takes place which is present at the bottom of the pan.And the process of browning of milk protein takes a time of about 5-10 minutes.

NOTE: Remove the pan from the burner before the milk protein bits begin to burn.

Then allow the ghee to cool for about 5-10 minutes.Strain the ghee through the cheese cloth which is paced above the jar.The process of straining of ghee is done to get the clarified and pure ghee.

Thus the pure ghee is obtained.Store it in the refrigerator.