Varalakshmi Nombu/ Vratham

Courtery - google

One of my reader had asked me to post about this festival here.
After Aadi maasam all festivals will start. Varalakshmi Nombu /Vratham / Vrat is a festival  observed in India. Goddess Lakshmi is worshipped on this day. Ladies decorate the kalasam with silver idol of lakshmi (Called Mukawada in Kannada) with a coconut , new saree, kolams(rangoli) and jewels. They fill the pot with rice, dal, money and beatle leaves. The pooja is performed in the morning. The procedures are slightly different in all states. This festival is observed by married women if only the ancestors were following. Otherwise they do not do nombu and just do Lakshmi pooja. Like before marraige in mom's place they will celebrate but at in laws place they don't follow it and vice versa. 9 yards saree is worn on any special occasions by Tamil Brahmins or Iyer.

Lord Ganesh pooja is performed first then followed by Goddess Lakshmi.

You can start decorating the house today itself with Madi. So early morning its easy to perform the pooja.

Evening kumkum with fruits, sweets and bangles are offered to the neighbours.

We don't celebrate this but my sister-inlaws house they do. So to blog I took some information from her. Thanks akka.

Coming to Recipes

Many varieties of dishes are prepared on this day.
(Click on the name for recipes)

Ullandu Kozhakatai - scroll down for recipe
Pooranam Kozhakatai - scroll down for recipe
Payasam
Paruppu Vadai
Vella Appam
Sundal
Panagam
Kalanda Sadam
White Rice
Sambar
Rasam
Poriyal
Pachadi

On all festivals cooking is done without Onion and Garlic. To know about any other festival click here.

I am giving recipe for

Pooranam Kozhakattai(Sweet Steamed Dumplings)

Ingredients
Rice flour - 2 cups
Water - As required
Oil - 1 tspn
Fresh Grated Coconut - 2 cups
Powdered Jaggery - 1 cup(As per choice of yours)
Salt a pinch

Preparation method
Filling
In a Kadai, heat the jaggery with little water. Once its dissolved and becoming thick, add grated coconut and mix well.
Once it becomes thick off the stove. Let it cool.

Dumpling
In a wide bowl, boil little water with a tspn of oil and a pinch of salt.
Then reduce flame and slowly add rice flour stir continuously until it thick.
Now once the dough is cooked for 5mins. Allow it to cool a bit and with oily hand make a soft dough out of it.
Take a big lemon size and spread like you do for puris. Stuff a tspn or more in the center and close it with water. So its almost crescent shape.

Do same with the rest of them and Steam for 10-15mins in Steamer or Idli cooker.

Ullandu Kozhakattai

Follow same procedure stated above for the dough.

Filling
Ullandu/Urad Dal - 3/4 cup
Kadala Paruppu/Channa Dal - 1/2 cup
Red Chilli - 2 nos(As per your taste)

Grind this to fine paste in blender or mixie.

Then in a Kadai, add oil, mustard, hing, curry leaves, dry red chillis saute for a minute.
Now add the grounded mixture, salt and mix well. Cook till the raw smell leaves. If required add little oil.

Now when done fill the dumplings and steam it in Idli cooker for 10-12 mins.

Offer Neivedyam to God and enjoy it.

Click here for detailed Kozhakattai recipe.

The next festival for us is on Aug 24th Avani Avittam click here for details.

Happy Varamahalakshmi Festival to all those celebrating.

Potato Cutlet

Potato Cutlet is very simple and very tasty with tea/coffee. Its also kids favourite. I would like to thank my FIL for teaching me this recipe.

Ingredients
Potatoes/Papas/Uralaikizhangu/Aloogadde - 2 nos
Maida/APF - 2 tspns
Bread crums - 1/2 cup
Red chilli powder - a pinch
Salt
Oil for deep frying
Onion and Curry leaves (Optional)

Preparation Method
Cook potatoes in pressure cooker for 4 whistles. Peel skin and mash it.
Add maida, salt, red chilli powder and make medium size balls.
Take in your palm just spread a bit and coat maida paste.
Coat bread crums on both sides.
Heat oil in a kadai and deep fry it.


Serve hot with tomato ketchup or enjoy as it is.

This recipe along with Potato Cutlet is going to Crazy for Potatoes by Sowmya and Pari.

 

Golden Fried Babycorns

Golden Fried Babycorns is a tasty starter or snack. I had this long time when was in Bangalore at a office Party. Just saw a packet of babycorn in our Little India shop. So just grabed it, since the pack had only 6 corns thought of giving a try.

This has been pending in my drafts since very long time.

Ingredients
Baby corn - 1 pkt(6nos)
Kadalai Maav/Besan/Chickpea Flour -4 tspns
Corn Flour - 2 tspns
Red Chilli powder - 1/2 tspn
Maida - 1 tspn
Salt
Oil for deep frying

Preperation Method

In a wide bowl, mix all ingredients with water except maida. The batter should be like dosa batter form. Not too thin or thick.
Heat oil in a Kadai/wok.
Wash the babycorn, roll in maida and then dip in the batter.
Drop slowly one by one and deep fry till golden brown.
Remove it on a tissue. It will be crispy.

Serve with Tomato Ketchup or as it is. This can also be a tea time snack or for Kids.

This is going to my MM Party Treats by me and Meeta.

Kids Delight by Pari

Gulab Jamuns

Gulab Jamun is favourite sweet for most of them. I just love the soft cake filled with sugar syrup. This was a dessert for our Singapore Bloggers Potluck Party by me. Was so excited to meet my friends in this month of Friendship Day. We had a great time and all dishes were super yummy and tasty.

It was pleasure meeting you all dearies

Here goes the recipe.
Ingredients
Jamun Mix - 1 small pkt (used MTR brand)
Water - 1 cup +
Ghee/oil - for deep frying
Sugar - 8 cups
Water - 8 cups
Rose essence - 2 tspns

Preparation Method

Sugar Syrup

Mix water and sugar in a vessel and boil for 15mins. Add Rose essence.

Jamuns

In a wide bowl, mix jamun powder with water and make soft dough.

Heat oil in a Kadai, make tiny balls with the dough. Drop them slowly in the oil and deep fry them in low flame till brown.

Remove and drop it in sugar syrup.

Let them soak for about 6 hours.

You can also store in air tight container and store in refridgerator for about a week or more.


Serve hot or chill. If you are serving hot, can serve with vanilla icecream.


This recipe is going off to

MM Party Treats by me and Meeta.

Iftar Moments by Umm

Cold Desserts by Akila

Joy from Fasting to Feasting by Lubna

Colour Your Palate - A Visual Treat by Sanyukta

Festive Food - Raksha Bandhan by Priti since my brother loves it a lot.

Murungakai Vatha Kuzhambu/Kolambu

Murungakai Vatha Kozhambu is a gravy prepared with tamarind and spice. This is popular in South India.

Ingredients
Murungakai/Drumstick - 2 nos
Chinna Vengayam/Small onions - 10 nos
Nalla Yennai/Gingely Oil - 4 tspns
Kadag/Mustard - 1/2 tspn
Curry leaves - few
Toor Dal - 1/2 tspn
Methi seeds - a pinch
Sambar Powder - 2 tspns(As per your taste)
Dhaniya Powder - 1/2 tspn
Vellam/Jaggery - a small piece
Manjal/Karuvepillai - few
Tamarind water - 3 cups
Salt

Preparation Method
In a Kadai, heat oil, add mustard wait till it splutters. Then add toor dal, methi seeds and curry leaves.
Add onion and fry till its brown and transparent.
Add Drumsticks and tamarind water.
Add salt, turmeric and boil well till the raw smell goes.
Add masala powders and boil well.
It has to condense a bit and become thick.
Finally add jaggery and boil for 5 mins.

Serve hot with steamed rice and chapathi.


Tip - If it becomes too watery,mix 1tspn of rice flour in 1/4 cup water, make a paste and add. This will make the dish slightly thick. 

Masala Veggie Pulav

Masala Veggie Pulav is very different from other Pulav since we ground special masala. This recipe is from my Mother in Law.

For Deco have used Carrot, Tomato and Curry leaves.

Ingredients
Rice - 2 cups- Normal/Basmati
Carrot - 1no
Potato -1 no
Beans -10 nos
Cauliflower - few florets
Green Peas - 1 cup
Onion - 2 nos
Tomato - 1 no
Garlic - 2nos
Vendhaya Keerai/Methi/Fenugreek Leaves - 1 cup(This was leftover leaves)
Oil


For Masala
Kothamalli Verai/Daniya/Coriander Seeds - 1 tspn
Black Pepper - 1/2 tspn
Dry Red Chilli - 2(As per your taste)
Jeera - 1 tspn
Saunf - 1/2 tspn
Cinamon/Cardamom/Bay leaf/Cloves - few

Preparation Method
In a pan dry roast the masala ingredients. Allow it to cool and grind it to fine powder.
Wash and chop all the veggie into small pieces.
In a Kadai, heat oil, add onion, garlic and fry till light brown. Then add tomatoes and cook till soft.
Now add all the veggie and saute. Add salt and turmeric.
Add the grounded masala powder. Mix well.
Add rice and mix. Add about 5 cups of water, salt and a tspn of ghee. Mix well.

Pressure cook for 3 whistles.

Serve when steam is up with Raitha.

This Recipe is off to the following events.

Iftar Moments by Umm

Joy from Fasting to Feasting S3 by Lubna

Colour your Palate - A Visual Treat by Sanyukta

Mixed Veg. Curry

I chose these veggie for our Independence Day Celebration by Akila. This curry was very tasty with steamed rice. I dedicate this to everyone fighting for our Country.

Ingredients
Carrot - 1no
Cabbage - a quarter piece
Beans - 10 nos
Peas - a handful
Oil - 1 tspn
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Curry leaves - few
Bisibelebath/Vangibath powder - 2-3 tspns
Hing - a pinch
Turmeric - 1/4tspn
Salt

Preparation Method

Wash and cut all veggie into small pieces. Put frozen peas in water.

In a Kadai, heat oil add mustard and hing. Then add urad dal and curry leaves. When dal is brown. Add all veggie, salt, turmeric  and mix. Add water to cook the veggie well.

Press a Carrot and check when its cooked. Add the masala powder and mix.

Cook for 5 mins till the raw smell goes.

If you wish you can mix it with rice or serve as it is.

Serve with hot steamed rice or chapathi. This is also a perfect one for lunch box.

This is also going to Show me your Curry by Divya.

Kulfi

Kulfi is very tasty ice cream. I remembered we used to have in Bangalore during college days. This time I thought of giving it a try. I didn't have the ice cream candy moulds but tried in the jelly cups. It was so tasty. There are many flavours of kulfis. They serve it in claypots called Matka Kulfi in North India. My son liked a lot.

Ingredients
Milk - 1/2 litre
Condensed Milk - 1/2 tin to 3/4 tin(As per your taste)
Sugar - If required
Pistachos, Badam flakes - 2 tspns
Saffron - a pinch soaked in warm milk.
Fresh Grated coconut - 2 tspns
Cardamom/Elachi powder - a pinch
Water - Optional(I added 1 cup of water to milk)

Preparation Method
Boil milk in a thick bottom vessel.
When its come to boiling point reduce flame and add condensed milk.
Stir well. Allow it to reduce to half the quantity.
Keep it in low flame and stir.
You will know by the colour and quantity. Once its reduced taste and check for sugar as kulfi will be on slightly sweeter side.
Add rest of the ingredients and allow it to cool.
Once cooled pour it in the ice cream cups or jelly cups and freeze to 4-6 hours.

Before serving keep the cups in water for 2mins for easy removal and Serve immediately.

Garnish with Pistachos. Enjoy!!!

Tip - I prepared it at nite and served next day afternoon. Too much freezing also forms ice. So just freeze it to 4-6 hours and Serve.

This recipe is going off to Akheela's Cold Desserts Event  Party Treats by me and Kids Delight by Pari.

Aadi 18/Aadi Perukku Recipes!

This is a month of Aadi maasam is 4th month in Tamill Calendar. Its also called Ashada Maasa in Karnataka. Mostly for Kannadigas it will finish earlier then Tamilians. This month is inauspicious for most of us. In this month, many will not perform auspicious events. But nowadays you can see Aadi offer in many shops for clothes and gold.

Today is Aadi 18, we prepare mixed rice like Tamarind rice, Lemon Rice, Pongal and Coconut Rice. Pooja is performed and offered to god as prasadam. 

It also has some important days like

Aadi Amavasai,(9th Aug) - No moon day.
Aadi Pooram (12th Aug) - This day is for Andal Goddess.
Aadi Perukku( 3rd Aug) - This day is 18th day of Aadi dedicated to Kaveri River and falls.
Aadi Karthigai(4th Aug) - This day is dedicated to Lord Murugan. Kavadi is taken on this day in temples.
Aadi Velli (Fridays) - All Fridays in this month is considered auspicious and ladies exchange kumkum and sweets. Sweets are prepared and offered to God with prayers.

This month also has Varalakshmi Vratham.

Now over to the Recipes.

I prepared Kalanda Sadam - Puli Sadam/Puliyogare, Thenga Sadam/Coconut Rice, Elamichai Sadam/ Lemon Rice and Sweet Pongal/Jaggery Rice.

My Recipe for Coconut Rice. This is one of my hubby's favourite rice.

Ingredients
Steamed Rice - 2 cups(as required)
Fresh Grated Coconut - 1 cup
Green chilli - 2nos (chopped)
Oil - 2 tspns(Coconut oil or any cooking oil)
Mustard - 1/4 tspn
Hing/Asafotida - a pinch
Urad dal/Channa Dal - 1 tspn
Cashews - chopped
Curry leaves - few chopped
Salt

Preparation Method
In a Kadai, heat oil add mustard and wait till it splutters. Then add hing, dals and saute till its brown. Add green chilles and curry leaves.
Now add cashews and roast it brown.
Add grated coconut and fry till brown.
Then add salt and rice mix well.

Serve hot with fried papadams and vadams.

Recipe for Puli Sadam/Puliyogare.

Ingredients
Puliyogare dry mix - 3 tspns(My mom made the powder)
Steamed Rice - 2 cups
Gingely Oil - 2 tspns
Mustard - 1/2 tspn
Curry leaves - few
Ural Dal/Channa Dal - 1 tspn
Salt

Preparation Method
In a Kadai, heat oil add mustard and wait till it splutters. Then add hing, dals and saute till its brown. Add curry leaves and saute til it splutters. Now add the Puliyogare powder and off the stove. Serve hot with fried papadams and vadams.
Add salt and rice mix well.
Once cooled add rice and mix well.

You can see another version of this Coconut rice here. Lemon Rice and Pongal here.

These recipes are perfect for lunch box.

Sprouts Uthappam!!

Sprouts Uthappam is so simple and healthy. It was tasty and spongy.

Ingredeints

Dosa Batter  as required. Checkout how to make batter here.

Greengram Sprouts - 4 tspns

Onion - 1no(chopped)

Salt

Method
Spread batter on tawa slightly thicker than normal dosa.
Top it with onions, sprouts and salt.

Cook both sides till slight brown.

Serve hot with any chutney.

This is going off to Lets sprout by Priya.

Show me ur Refridgerator and Award!!!

I am posting the photos for Show me ur Refridgerator Event by Divya. My fridge is 3 doors, veggie part is a little messy so just posting 2 photos....

Now Award time Jay has given me this award for participating in the event. Thanks Jay.

She has rules to pass it on to 3 blogger friends.

I am passing this lovely award to my dear friends Rekha, Asha and Sanjeeta

Simple Javarsi/Sabudana Upma

Javarsi/Sabudana/Sabakki/Sago Upma is very tasty and different. I usually make payasam/kheer, this time tried this and my son just loved to bite the pearls.

Serves - 1 person

Ingredients

Javarsi/Sabudana - 1 cup(Medium size pearls)

Onion - 1 no(chopped)

Curry leaves - few

For Thalipu/Tempering

Oil - 1 tspn

Mustard - 1/4 tspn

Hing - a pinch

G. chilli - 1 no(optional)

Jeera/Cumin seeds - a pinch
Turmeric - a pinch

Salt

Preparation Method

Wash/rinse and soak Javarsi/Sabudana overnite in warm water with a drop of oil. Morning strain all water.

Heat a kadai/wok, add oil, mustard once it splutters add hing, green chilli, a pinch of jeera. Saute for a minute.

Add onion with a pinch of salt and curry leaves. Saute till onions are lite brown.

Now add sabudana and saute for few minutes. Adjust salt.

Serve it hot with any chutney or as it is.

This recipe along with Javarsi Payasam is going off to CWS Sago by Niloufer started by Priya.

Sandwich Dhokla

Hi Friends,

You might have seen my previous Product Review of Gits if not click here.


Yes you are reading it right. I tried this Sandwich Dhokla from Gits. Its been so tasty and different from usual Dhokla. I just prepared following the instructions on the pack. It came out well.


It has sweet and spicy taste.

Everyone enjoyed the new taste at my home. Hope you enjoy too...

I thank Gits for giving me an opportunity.

Corn Sprouts Salad

Corn Sprouts Salad is so simple and healthy one. It needs no cooking. I make this for my hubby's lunch box quiet often.

Ingredients
Corn Kernels(I used Tinned) - 4 tspns
Green Gram Sprouts & Horsegram sprouts - 3 tspns
Tomato - 2 tspns(chopped)
G chilli - 1 no(chopped)
Salt 2 pinches
Coriander leaves for garnishing.

Preparation Method
Mix all the ingredients in a bowl and serve.

Corn Sprouts Salad is ready to serve.

This recipe is going off to Lets Sprout by Priya and Veggie/Fruit - Corn by Akheela and Priya.

Monthly Mingle - Party Treats Event Announcement!!!

Dear Friends,
This month am happy to host Monthly Mingle an event started by Meeta. I would like to thank Meeta for giving me an opportunity for hosting this event. I have chosen the theme as "Party Treats".

It can be for any Party like Birthday, Kids party, Housewarming, Get-together, Kitty, etc...but please specify the name of the Party and type of food you prepared. It can be 1 dish or many dishes.
Logo

Courtesy - Microsoft

Rules for the event.

1. Prepare anything for the Party and post between now and 17th Aug. (Only vegetarian no
    eggs please). It can be anycourse of meal, snacks, starters, baking is also allowed.
2. Please linkback to this event announcement and Meeta's page. Use of Logo is
    appreciated.
3. Email me at simplysara07@gmail.com with Subject Party Treats mentioning whch
    course and following details.

- Your Name
- Blog name
- Recipe Name
- Recipe URL
- Picture with size 300 x 300 pixels

4. Archived entries should be reposted with event linked back.
5. Non-bloggers too can participate in this event, send in your recipe by email with or without a photograph.
6. Multiple entries are accepted.
7. Round up will be posted in Aug.

Hope you enjoy the participation @ Sara's Corner. If you have any questions, pls mail me or leave a comment.

Looking forward for your wonderful entries.

Cheers,
Saraswathi

Veggie Paneer Pizza

Veggie Pizza is my long pending recipe in my drafts. I have been wanting to eat pizza in Singapore but I dont like the pizza here as in India.

So this time I tried myself making it at home.

Ingredients
APF/Maida - 2 cups
Dry yeast - 1/2 tspn
warm water - 1/2 glass
sugar - 1/2 tspn
Salt - a pinch
Veggie for Toppings
Paneer - few pieces
Capsicum - 1 no chopped into squares
Tomato - 1no " few chopped and few rings
Onion - 1 no " few chopped and few rings
Tomato Ketchup/sauce - 2-3 tspns
Mozarella cheese - as required
Red Chilli flakes - 2 pinches(As per your taste)
Olive oil/any oil - 2 tspns


Preparation Method
Mix yeast with water, sugar and salt in a glass and allow it to sit for 10mins.
When it forth mix it with APF to a soft dough with oil.
Leave it till it raises for about an hour by wrapping it in a plastic wrap.
Then you can make 2 small pizza base with it.
Grease the baking tray or place a butter paper.
Spread dough it to a small round shape with rolling pin.
Spread tomato sauce or ketchup on it.
Then spread all veggie fully on the base.
Top it with Mosarella cheese or Parmesan Cheese.


Bake it at 180 C for 20 mins or till the base is golden brown and cheese is fully melted.

Palak Corn

Palak Corn is a dry gravy cooked with Spinach and Corn with mild spices. This is tasty sidedish for chapathi and rotis.

Ingredients
Palak - 1 bunch
Corn - a handful (I used tinned- Always wash/rinse and use tin/can corn due to preservatives and smell)
Onion - 1no chopped
Tomato - 1no chopped
Garam masala - 1/2 tspn
Red chilli powder - 1/2 tspn(As per your taste)
Turmeric - a pinch
Ginger - 1/2" piece chopped
Garlic - 1 no chopped
Salt

For Seasoning
Oil - 1 tspn
Mustard - 1/4 tspn
Jeera - a pinch
Preparation Method
Wash and chop Palak into fine pieces.
Heat a  Kadai/wok, add oil, mustard wait till it splutters then add jeera and saute for a second.
Then add onion, ginger, garlic and saute till onion is soft.
Add tomato and saute till its soft.
Now add Palak and little water and cook.
Add corn, salt and all masala powder. Mix well and cook.
You can make it as a semi gravy or dry.

Palak Corn is ready to serve. Its a great combination with Chapathis and rotis.

This recipe is going off to Veggie/Fruit- Corn a month hosted by Akheela's started by Priya. My other entry to this event is my Capsicum Corn Rice.