The Story of Kadhi!(Memories of Padma Pinni)

Melt In the Mouth Rajasthani Gatte ki Kadhi!!

I Just Love Kadhi I can eat kadhi Chawal 365 days a year. And, NO I am NOT talking about the special Gatte ki Kadhi,Or the Pakode ki Kadhi. I just mean the simple plain kadhi chawal.

And Predictably, Hubby and kids Hate it…So for their sake when I feel like having a Pot Ful of Kadhi..I just make the Gatte ki kadhi version so that no one complains

My first experience of great tasting Majjiga Pulusu was when I was all of eight and at my Maternal Aunt’s place. I was first doubtful and then ecstatic that something so yellowish could taste soooo yummy. My pinni(Padma Pinni) was from that day my special friend for ever!!

But, when I tasted the easier to make North Indian version…I was bowled over and a changed person I still revert to the traditional Majjiga Pulusu for special occasions with Padma Pinni’s recipe though.

So, here goes…

For the Gatte:

Bengal Gram flour (Fresh)-1.5 cups
Oil-2 tsps
Red Chillie Powder-2 Tsps
Salt-To taste
Garam Masala Powder-1 tsp freshly ground
Turmeric-1/2 tsp
Amchur Powder-1/2 tsp
Warm Water-to mix

For the Kadhi:
Bengal Gram Flour-1 cup
Thick Sour curd-1/2 cup
Turmeric-1/4 tsp
Salt-to taste
Sugar-1 tsp
Ginger- 1″ piece cut in juliennes
Jeera-1/4 tsp
Mustard seeds-1/4 tsp
Jeera Powder-1/4 tsp freshly roasted and ground
Curry Leaves-8-10
Ghee-for tempering
Hing powder- to taste

Method:

For thand e gatte all you need to do is mix all the ingredients into a stiff dough with very little warm water. There are two different ways to having these gatte. One is the fried in ghee version and the other is the version I prefer…yes, STEAMED!

So, place these gattas in boiling water for about 5-8 minutes till they are just done(Not soft, but al dente). They need to first be shaped into i-2″ thick cylinders and then put in the water.

Now cut the gattas into roundels and set aside.

For the Kadhi all that needs to be done is beating the curd and all the ingredients till really creamy and setting it on a slow boil for about 20-25 minutes till the really creamy kadhi looks ready. Now add the gattes and slow boil all over again. The gattes must be just melt in the mouth soft by the time you temper it with a traditional ghee wala Chonk

A hot bowl of this Kadhi on winter nights is a heaven send!!

I hope you enjoy eating this as much as I enjoyed putting this post together! Happy Kadhi Time!!

 

Carrot Cake with lots of twists!!

Low Fat Moist Carrot Cake with not so Low fat Frosting!

I give in to tempation often. When I analyse this looooong list of temptations, the one that lists very prominently on top is the urge to buy vegetables and hoard them

So to cut a long story short I ended up buying 2 kilos of Carrots coz they were available at 10 rupees

That was a week ago…so to absolve myself of the guilt of having bought these Gajar, I decided to bake this cake.

I browsed all over the world wide web and came up with a cocktail of a recipe. So…here goes…

A deliciously moist carrot cake with Apricot Preserve and Walnuts and also the ever so cheeky shot of Red Wine which just makes all the flavours in this cake cry out and sing Hallelujah!!! And to add to that was the hint of Garam Masala that just blew us away…

Low fat Healthiness!

Ingredients

3 cups grated carrots

½ cup brown sugar

2 eggs

½ cup white sugar

½ cup Apricot preserve

1/2 cup vegetable oil

1 tsp vanilla extract

1 Tbsp Red Wine

½ tsp Freshly Ground Garam Masala Powder

1-1/2 cups all-purpose flour

3/4 tsp baking soda

½ tsp salt

2/3 cup chopped walnuts

Frosting: The Easiest frosting recipe Ever 

Begin by pouring 5 tablespoons of flour into 1 cup of milk. I used whole milk because I can if I want. I am not afraid of the Weighing Scales!!

After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, and stop when the mixture is very thick.

Cool the mixture completely.

The mixture will be very, very thick.

Add 1 teaspoon of vanilla to the cooled flour/milk mixture.
Add 2 Tbspns Cocoa Powder now and whisk again.

Pour one cup of sugar(powdered) into a bowl with one cup of butter.(Butter should be room temperature and one can be sure when ones thumb makes a deep impression on the butter when slight pressure is applied)
Whip it around until it’s light and fluffy, scraping the bowl once or twice to make sure it’s all mixed well.

Add the cooled flour/milk/vanilla/cocoa powder mixture. Make sure it’s not the least bit warm!

I’m repetitive. Sorry.

Next, just whip it on medium-high until the mixture resembled whipped cream.

I mean, whip like crazy okay 

This was slightly tricky for me, as I was afraid of overbeating the mixture and causing everything to start breaking down and falling apart. I’d say this is about 3 minutes of pretty hard beating.

And then it was time for the rubber to meet the road.

This was spread with a dinner knife. The frosting definitely has a whipped cream consistency; it’s not thick like a decorator icing.

Then I topped it with Chocolate Shavings and a few Sweet Cherries Cut in Halves. The cherries were placed on some whipped cream I store in the fridge.

It was Heaven, and I had to try very hard not to lick it all up right there!!

Method for Baking the Cake:

-In a medium bowl, combine grated carrots, red wine, brown sugar and apricot preserve. Set aside for 60 minutes.Preheat oven to 350 degrees F (175 degrees C).
-Grease a medium size bundt tin. In a large bowl, beat eggs until light. If you want to go eggless omit the eggs and add 2 tbsps of Apple Cider Vinegar.
-Gradually beat in the white sugar, oil and vanilla. Combine the flour, baking soda, salt and garam masala, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts.
-Pour evenly into the prepared pan.Bake for 45 to 55 minutes in the preheated oven, until cake tests done with a toothpick.
- Cool for 10 minutes before removing from pan. When completely cooled, frost with the easy frosting recipe .

Yenjoi!!!

 

Cinnamon Prune Muffins and a First attempt at Frosting them :-)

Cinnamony delight!!

Winters have brought out the lazy side in me. The side that would rather bake at a hot oven that offers comfort than sit at my cold laptop and type out recipes.

So, SORRY about not keeping in touch and welcome to a great “winter breakfast muffin”.
I call this winter muffin as the cinnamon in it gives you a warm feeling when consumed and the prunes help you battle colds 
Also, I wanted to share my first attempt at frosting a muffin and got some not so great results with the look, but the taste made up for it…Or So I think.
Since I am feeling the beginnings of a bloggers block…here is the recipe without further ado.

Waiting to be decorated!

Ingredients:

2 cups all-purpose flour
1/2 cup sugar(I Used Brown which gave a great colour to the muffin)
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
½ Cup California prunes(pitted and chopped)
2 tsps Cinnamon powder

Method:

In a large bowl combine the flour, sugar, baking powder and salt. In a small bowl beat the egg, milk and oil. Pour into the dry ingredients and stir just until moistened. (Warning: If you mix too much or for too long you will get inedible leathery results.)

At this point you will add in your flavors i.e add 1/2 cup of raisins/Prunes and 1 teaspoon of cinnamon powder.
Fill greased or paper-lined muffin cups three-fourths full and bake at 400 for 18-20 minutes. This makes one dozen muffins. In my muffin tray I got 15 .

You can also adapt this for a quick bread. Pour all the batter into a greased loaf pan and bake at 400 for 45-50 minutes.
The next time I will use about 1/3 whole wheat flour and 2/3 white flour. Leave the baking time the same.

Decoration Pooooof!!

Frosting/Icing-(Cinnamon Butter Cream Icing)

1/3 C Icing Sugar
3 Tbsps Fresh Cream(Amul)
1 tsp cinnamon powder
2 Tbsp butter(Amul Lite)
Sugar Sprinkles to garnish

Method

Beat all ingrediants except the sugar sprinkles till light and fluffy and with a spatula or butter knife spread a little quantity of this cream onto each muffin. Sprinkle the sugar sprinkles and refrigerate for half an hour.

I have found that having homemade muffins and breads available, we eat hardly any processed breakfast foods. Of course, this cannot beat hot idlis or dosas but the kids prefer a muffin with a glass of milk. I frequently throw in muffins when I am cooking dinner 
I also have a mini muffin pan that I use to make muffins for snacks. The kids love these bite size muffins and beg for them when they see me making muffins. Snacking on muffins is more filling than prepackaged snacks and there are no additives and preservatives in them. So next time you reach for the boxed muffin mixes, look a little lower and grab the flour and sugar instead. Making your own has never been easier!

Please bake these super easy muffins and tell me how they came out!

P.S. I celebrated my 33rd Birthday with some very special people and some great food  So will share some photos later…and recipes will follow…

 

Beginner’s bread recipe from a first timer….

Twin Beauties of Garlic Bread!!

Well not a first timer if you count the times I made those inedible bricks, or those leathery sticks and buns that resembled charcoal 

But I am one of those pig headed people who never gives up.

So off I went to the kitchen two days before Christmas vowing to no one in particular that Today Is the Day!!Kids were packed off to school, hubby was at Office and was safely out of the way! Essentially, I had no one to witness the debacle!

This is the easiest one-loaf yeast bread you will ever bake. I researched at least 15 websites before I found this and was sooooo excited that I failed to remember the url.

This Super Easy Bread for Beginners recipe produces a soft crust and a moist center using the most basic ingredients that can be found in most kitchens.

Prep Time: 3 hours
Cooking Time: 45 minutes
Total Time: 4-5 hours

Ingredients:

• 3/4 cup warm water(Warm but not hot…we dont want to kill the poor yeast!)
• 1 package active dry yeast/2tsps
• 1 tsp salt
• 1-1/2 tbsp sugar
• 1 tbsp vegetable shortening/I used Olive Oil
• 1/2 cup milk(I used Whole Milk and it gave me amazing softness)
• 3 cups all-purpose flour, approximately

Homemade Garlic Bread Exotica Made from Scratch!!

Preparation:

1.In large bowl, add the warm water. Slowly stir in dry yeast. Put this aside for 10 minutes for the yeast to bloom.

2.Add salt, sugar, shortening, and milk to bowl. Stir.

3.Mix in the first 2 cups of flour, gradually, half a cup at a time, stirring with the other end of a wooden ladle .

4.If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.

5.You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.

6.Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch at all. Keading is the most important step so spend a good 15 minutes kneading the dough with your hands. Tear and stretch, then add a sprinkle of flout to the wet and sticky parts and mend the flour up again till the whole mass is not sticky and it easily forms a ball.

7.Put dough in buttered/oiled bowl, turn dough over so that the top of dough is greased. Cover with a kitchen towel and let rise in warm spot for 1 hour. I allowed this to rise for 2 hours.

8.Punch down dough. Imagine that you are getting to punch a villain or someone you intensely dislike.Turn out onto floured board and knead just for a couple of minutes.

9.Form dough into loaf and set in buttered bread pan or baking sheet. Cover and let rise for about one hour or till double in size.

10.Preheat oven at 375 degrees F.

11.Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.

12.Turn out bread and let cool on a rack or clean dishtowel. The crust becomes soft if you brush the bread at this stage with melted butter.

Look at these twin beauties! I wanted a bit of the garlic bread feel so I sprinkled some store bought roasted garlic on the dough just before baking.

Olives,Capsicum,Cheese and Baby Corn!!

I will return to this recipe at least once in a fortnight and will make some more variations!
Baking bread is really so very therapeutic! I am hooked for a life time!

I Served the garlic bread with a pot full of Piping hot Vegetable Broth! You can have yours with Pasta or just like that:-)

 

Eggless Baking made easy!!

Eggless Banana Walnut Cake

My paternal grandmother was one among the very few people in my family who had a flair for baking. The reason for this may be the fact that most of the men folk thought that baking is best left to the bakeries. I don’t quite understand this logic, anyways I remember fondly all those cakes Maamma used to bake in the circular aluminium oven we had. I was singed quite often by its heat when I would try to take a stealthy peek at what was baking.

This recipe is from a book that is more than 3 decades old and belongs to maamma.

It is a winner through and through! Try this as it is very easy to make and has a moist and crumbly texture that simply melts in the mouth.
I must admit that fruit cakes are addictive and I am hooked .

Banana Walnut Cake-EGGLESS

Ingredients:

4 ripe bananas medium sized (The original recipe was 3. I increased by 1 to compensate for the egg)
1 egg (I omitted this)
3/4 cup sugar
1/3 cup Nutralite
1 tsp baking soda
1 tsp baking powder
1 1/2 cups of flour (all purpose)
Small handful of walnuts, chopped.(You could add any other dry fruits of your choice as well)

Method:

1.Preheat oven to 375 degrees F.
2.Line Cake pan with Baking paper
3.Mash bananas well
4.Chop the walnuts and reserve 1 tbsp for sprinkling on top.
5.Add sugar and melted butter
6.Mix the dry ingredients really well or sift and then add to banana mixture [Mixing dry ingredients thoroughly is very important.]
7.Add the chopped nuts.
8.Mix just enough to bring everything together. ONE IMPORTANT TIP while mixing the dough for Muffins and fruit cakes is…do not overly mix and mash the dough. If you do so, you will get these leathery rock hard cakes that can be used as life long models of bricks The mixture is okay if it looks like a half done dough of thick lassi consistency.
9.Fill cake tin about 3/4 to the top
10.Sprinkle with chopped walnuts.
11.Bake for 20 minutes or till the middle portion of the cake is done when a knife is inserted. It is okay if the sides look golden brown and the middle is lighter.

Please try this simple recipe that will take you less that 20 minutes of prep time and about 20 minutes of baking time.
Could manage only one snap as the cake was all gone in less than ten minutes 
Also, sorry that I did not have the time nor the patience to deck it all up

And by the way, they say that fruit cakes taste better a day after the baking is done , but how would I know ??

Take care!!

 

Diwali Series-Day Four and Five and a Yummy Dish :-)

Lakshmi Ganesh Saraswati Puja

The fourth day of Diwali: Padwa & Govardhan Puja

On this day, Govardhan Pooja is performed. Many thousands of years ago, Lord Krishna caused the people of Vraja to perform Govardhan Pooja. From then on, every year Hindus worship Govardhan to honour that first Pooja done by the people of Vraja.

Diwali Bhog-Maha Naivedyam

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The fifth day of Diwali: Bhai Duj

The fifth day of Diwali is called Bhai teeka. This is the day after Goverdhan Pooja is performed and normally two days after Diwali day. It is a day dedicated to sisters. Many moons ago, in the Vedic era, Yama (Yamraj, the Lord of death) visited his sister Yamuna on this day. He gave his sister a Vardhan (a boon) that whosoever visits her on this day shall be liberated from all sins. They will achieve Moksha or final emancipation. From then on, brothers visit their sisters on this day to enquire of their welfare.

This day marks the end of the five days of deepavali celebrations. This is also known as Bhai fota among Bengalis. Bhai fota is an event especially among Bengalis when the sister prays for her brother's safety, success and well being.

So after all the history...lets talk about food shall we??

Mirchi Bajji:

Mirchi Bajji

Being from Guntur, my love for the Chilly is predictable so here goes my version of the famous dish.

Recipe:
(for 15-20 bajjis)

Stuffing:
Sesame seeds – 3 tablespoons
Dried coconut powder – 3 tablespoons
Coriander seeds (dhania) – 1 teaspoon (dry roast these till you get an aroma that fills your senses )
Salt –to taste
Tamarind juice – 1 tablespoon
Take them all in a blender – make a smooth paste without adding water. Remove to a cup.

Getting the Peppers ready :

Pick 15- 20 plump, healthy green bajji chillies.have a look at the Pic for the ideal variety.

Bajji Chillies

Wash and dry them on a kitchen tissue. With a sharp knife make a vertical slit in the middle of chilli on one side. Keep the ends intact. Insert the knife tip and pluck the thick white vein in the middle along with the seeds. Usually it will come off nicely with a sharp knife. After preparing all chillies , start stuffing. Fill the gap with the sesame filling nice and evenly one by one and keep them aside on a plate. Do not over stuff as the chillies will tear.

Bajji Pindi/Batter:

Besan (gram flour) – 2 cups, sieved
Rice flour – ¼ cup, sieved
Salt, cumin and ajwain (vaamu) – ½ tsp each
Take them all in a vessel, mix to combine. Adding water, prepare medium thick batter of thick Lassi consistency.

Deep-frying:

Take about 3 to 4 cups of oil(preferably ground nut oil) in a deep bottomed kadai. Heat the oil on medium-high. One by one dip the bajjis in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove to a paper towel covered plate and allow them to cool for a minute or two. Serve with some limejuice sprinkled on finely sliced onions , coriander and fried groundnuts as a side dish.
The store bought bajji look is achieved by dipping the bajjis in batter again and double frying them.

I hope you try this out and lemme know whether you got that authentic taste!

So, Till the next post Happy Diwali once again and happy eating, living, Loving and praying!!!

 

Diwali Series-The Main Festival 

Diwali Lakshmi Puja

I cannot smile enough on this day…It suffices to say that I am at peace and happy to be celebrating Diwali with the kids and my wonderful hubby! I miss my parents and brother terribly but I guess I have to put up with this separation for now 

But looking out of the window, at the rows of neatly lined diyas that glitter in the darkness, The world looks like a nice place to live after all!!!

Okay so brace yourselves for a whole info download that I picked up from a host of websites while I was struggling to describe the Puja Vidhaan of this day.

So this is a gist of what I do nowadays for Diwali. This may not be the best way, or there may be another way of doing this but this is the way I do it. I am open to the reader’s opinions on which way works for them 

The Food for the day was-Mirchi Bajjis,Carrot Halwa,Raskadam(Store-bought), Dry Fruit Besan Laddu(Bikanerwalla),Motichur Laddu(Bikanerwalla again),Baghara Chawal and Boondi Raita 

Will share all of these recipes in the coming posts. Will also upload photos

The third day of Diwali: Lakshmi Puja on Diwali

This is the day when worship unto Mother Lakshmi is performed. Hindus cleanse themselves and join their families and their priest in worshiping the divine Goddess Lakshmi to achieve the blessings of wealth and prosperity, the triumph of good over evil and light over darkness.

Lakshmi Puja performed on the third day of Diwali (Diwali Pooja) is a way adopted by Hindus to commemorate the splendor of goddess Lakshmi who signifies money and good luck for them. According to the Hindu’s sacred books and traditions goddess Lakshmi is the goddess of wealth and prosperity and Lakshmi Puja (Lakshmi Puja on diwali) is the best way of pleasing her. The occasion of Lakshmi Puja falls on the dark night of amavasya and is devoted entirely to the propitiation of goddess Lakshmi.Lakshmi Puja is also known by the name of “CHOPADA-PUJA” as on this particular day sun enters his second course and passes by Libra, which is represented by the sign of balance. Thus the design of Libra has been suggested to be the sign for the balancing of the account books.

An important tradition associated with Lakshmi Puja is that of gambling, particularly in North India (Diwali festival in India). According to a common belief goddess Parvati while playing dice with her husband, Lord Shiva said that whoever would play dice on the eve of Lakshmi Puja would be granted with prosperity for the entire year.

Lakshmi Puja Rituals

•Firstly lay a new cloth on a raised platform and then place a handful of grains in the center of the cloth and on the top of these grains place a Kalash or pitcher, which can be made up of gold, silver or copper.
•Then fill three fourths of kalash with water and place a betel nut, some flowers, some rice grains and a coin in it. Now arrange five kinds of leaves in the kalash. Cover the kalash with a small plate filled with rice grains.
•A lotus flower needs to be drawn over the rice grains with turmeric powder (Haldi) and then place the idol of goddess Lakshmi on the flower along with some coins.
•Now place the idol of lord Ganesha in the southwest direction of the idol of goddess Lakshmi, in front of the kalash. Place One big diya,filled with ghee, on the plate of rice resting on top of the Kalash (this represents THE SUN). Together they represent MAHA LAXMI. It is customary to setthe pot on some grains of unbroken rice. This pot represents Varuna, the God of the Ocean AND LAXMI as Mother Earth.
•Place the other big diya on your right hands side -this one is for arti the wicks should be of the rolled up type. Another diya should be kept on the side next to Ganesh. This can be a small one, with a pulled up wick. This is for the purpose of performing arati later on. It should be placed on a small platter or tari on some rice.
•Place a lower platform before the one on which the idols and the big diyas are placed. The red cloth should be spread on this lower platform. Now fill the other 8 (diyas) with ghee and wicks and place them around the Kalash in a Half circle with the circle towards you. Each diya is placed on a rice platform.
•Initiate the Lakshmi Puja by offering haldi, kumkum and flowers to the idols of lord Ganesha and goddess Lakshmi. Next offer these things to the water to be used for the Lakshmi Puja. Through these offerings invoke the river goddess to be a part of this water.
•Invoke the goddess Lakshmi with the help of Vedic chants and mantras addressed to the goddess. If you don’t know the mantras then simply close your eyes, take some water in your hands and think of goddess Lakshmi and finally offer the flowers to Her idol. Bowing to the 16 mothers,take rice, flowers and fragrance (atar) in your hands and say:
GOURI PADMA SACIMEDHA SAVITRI VIJAYA JAYA DEVASENA SVADHA
SVAHA MATARO LOKAMATARAH HRSTIH PUSTISTATHATUSTI ATMANAH-
KULADEVATAH GANESE NADHI KAPUJ YAH URDD HOU PUJYASCA SODA SAH
•Next keep the idol of goddess Lakshmi in a clean plate and bathe it with water, panchamrit that is a mixture of milk, curd, ghee and sugar and finally with water having some gold ornament or even a pearl. Wipe the idol clean and lay it back on the kalash.
•Make the offerings of sandal paste, saffron paste, perfume, kumkum, haldi and gulal to the idol. Now make an offer of garland of cotton beads to both the idols of lord Ganesha and goddess Lakshmi.
•Offer the flowers, like the marigold flowers or leaves of bel, which is a wood apple tree. Also make an offering of some sweets, coconut and fruits. Remember to light an incense stick and dhoop in front of the two idols.
•Now pour some puffed rice, batasha, cumin seeds and coriander seeds in front of the idols.
•Aum Namaste-astu mahaa-maaye sree peethe sur-poojite,Shankha chakra gaddaa-haste, Mahaa Lakshmi namo-astute.
•Aum Namaste garu-daaroode, kolaa-sura bhayankari;Sarva paapa hare devi, Mahaa Lakshmi namo-astute.
•Aum Sarvagye sarva varde, sarva dustha bhayankari;Sarva duhkha hare devi, Mahaa Laxmi namo-astute.
•Aum siddhi buddhi prade devi. bhukti-muktipradaayini; Mantra moorte sadaa devi, Mahaa Laxmi namo astute.
•Aum Aadhyanta rahite devi, aadhya-shakte maheshvari;Yogaje yoga-sambhoote, Mahaa Lakshmi namo-astute.
•Aum Stoola suksham mahaa rovdre, mahaa shaktemahodaye; Mahaa paapa hare devi, Mahaa Laxmi namo-astute.
•Aum Padmaa sanas-thite devi, pare brahma svaroopini;Para meshi jagan-maatar, Mahaa Laxmi namo-astute.
•Aum Svetaambar dhare devi, naanaa lankaar bhooshite;Jagat stithte jagan maatar, Mahaa Laxmi namo-astute.
•Aum Mahaa Laksham-yashtak stotram, yahahpathed-bhakti maan narah; Sarva siddhim vaapnoti, Mahaa Lakshmee prasaad taha.
•Take flowers or unbroken grains of rice in yourhands. Meditate upon the goddess, saying:
•YA SA PADMA SANASTHA VIPULA KATI TATI PADMA PATRAYAT AKSI
GAM BHIRA VARTANA BHISTANA BHARANA MITA SUBHRA VASTROTTARIYA
YA LAKSMIR DIVYA RUPA IRMANI GANA KHA CITAIH SNA PITAHEMA KUMBH AIH
SA NITYAM PADMA HASTA MAMA VASATU GRHE SARVA MANGALYAYUKTA SWAHA
•Drop the flowers and the rice at the feet of the goddess.
•AVAHANAM(INVOCATION)
Now you have to invoke Laxmi. Avahanam is the act of invoking her. Join your hands with palms upwards, only the little fingers touching (with open palms). Make the usual gesture of welcoming guests in, and invite Laxmi to the household, office or factory where she is going to be worshipped and say:

•OM SARVA LOKASYA JANANIM SULA HASTAM TRILO CANAMSARVADE VAMA YIMI SAM
DEVI MAVA HAYA MY AHAM DEVIM AVAHA YAMI SWAHA

•NOW THE NINE FORMS OF LAXMI ARE WORSHIPED – THE 8 DIYAS AND THE ONE IN THE MIDDLE KNOWN AS MAHALAXMI.

•Do the following while chanting the mantra:
•Bring the deity alive – by pouring with a spoon,Panch Amritam (mixture of 5 ingredients)
Aum Panch-aaamriten pas-chaach chuddod-ken Shri LammiMata samarpa-yaami swaha
•Offering a Seat to the deity……………AumIdam aasaanam Shri Lammi Mata samarpa-yaami swaha
•Touching the feet of the deity………..AumPaada-yoha paadyam Shri Lammi Mata samarpa-yaami swaha
•Giving deity water to drink……………AumHastayor-arghyam Shri Lammi Mata samarpa-yaami swaha
•Purifying area around deity with water…..AumMukhe aachman-eeyam Shri Lammi Mata samarpa-yaami swaha
•Energizing the deity with fluid………..AumSnaanaar-tham jalam Shri Lammi Mata samarpa-yaami swaha
•Now place all items on a Pan Leaf and offer to each,saying the mantra along:
•Vastram (Cotton Wool)……………. AumVastram Shri Lammi Mata samarpa-yaami swaha
•Kacha Soot (Holy Thread)…………AumYajno-paveetam Shri Lammi Mata samarpa-yaami swaha
•Attar (Perfume)………………………..AumGandham Shri Lammi Mata samarpa-yaami swaha
•Chandan (Brown Sandalwood)…..AumChandanam prati grihayatam Shri Lammi Mata samarpa-yaami swaha
•Sindoor (Red Sandalwood)…………AumSindooram Shri Lammi Mata samarpa-yaami swaha
•Haldee (Yellow Tumeric)…………..Aumhaldeeyam Shri Lammi Mata samarpa-yaami swaha
•Gingelly (White Sesame Seeds)…Aumgingelly Shri Lammi Mata samarapa-yaami swaha
•Akshat (White Uncooked Rice)….Aumakshataya Shri Lammi Mata samarapa-yaami swaha
•Dhan (Unshelled Rice)……………..Aumdhanam Shri Lammi Mata samarapa-yaami swaha
•Kapoor (Camphor)…………………..Aumkapoor Shri Lammi Mata samarpa-yaami swaha
•Lawang (Cloves)……………………..Aumlavang Shri Lammi Mata samarpa-yaami swaha
•Elaichi (Unshelled Cardimon)……Aumelaichi Shri Lammi Mata samarpa-yaami swaha
•Supari (Betel Nuts)………………….Aumtaam-boolam Shri Lammi Mata samarpa-yaami swaha
•Ritu-Ohal (Grapes or Raisons)….Aumritu-phalam Shri Lammi Mata samarpa-yaami swaha
•Pushpam (White Flower)……………Aumpushpam Maalam Shri Lammi Mata samarpa-yaami swaha
•Neemam (Neem Leaf)………………Aumneemam Shri Lammi Mata samarpa-yaami swaha
•Tulsi ………………………………………..Aumtulsee-dalam niveda-yaami Shri Lammi Mata samarpa-yaami swaha
•Dhuba Grass (Specal Grass)……..Aumdhubam Shri Lammi Mata samarpa-yaami swaha
•Naivediam (Mixture of Sugar, Milk Cream &Honey)..Aum Naivedyam Shri Lammi Mata samarpa-yaamiswaha
•Coins (silver)………………………..Aumdakshinaam Shri Lammi Mata samarpa-yaami swaha
•With an incense perform arti to the deity..Aumdhoopamaa-ghraa-payaami Shri Lammi Mata samarpa-yaami swaha
•With a diya perform arti to the deity……..Aumdeepam darsha-yaami Shri Lammi Mata samarpa-yaami swaha
•Circumambulate around the deity with the arti of light…….Aumkarpoor-aaraarti-kayam Shri Lammi Mata samarpa-yaami swaha
…………………………………………………………Aumpra-dakshinaam Shri Lammi Mata samarpa-yaami swaha
•”Samarpa-yaami” means not for me but for you God

•Complete the Lakshmi Puja by performing an aarti for goddess Lakshmi and lord Ganesha. Take care to ring a small bell while singing the aarti and it should not be accompanied with claps as is the practice adopted by Hindus while performing the aartis for other Gods.

Maa Lakshmi Aarti

Jai lakshmi maataa, maiyaa jai lakshmi maataa
Tumko nishadin dhyaavata, hara vishnu vidhaataa
Brahmaani, rudraani, kamlaa, tu hi hai jaga maataa
Surya chandramaa dhyaavata, naarada rishi gaataa
Durgaa rupaa nirantara, sukha sampati daataa
Jo koi tumko dhyaavata, riddhi siddhi dhana paataa
Tu hi hai paatala basanti, tu hi shubha daataa
Karma prabhaava prakaashaka, jaganidhi ke traataa
Jis ghara mein tum rahati, saba sadaguna aataa
Kara sake koii kara le, mana nahin ghabaraataa
Tuma bina yagya na hove, vastra na koii paataa
Khaana paana ka vaibhava, sab tumse hi aataa
Shubha guna mandira sundara, kshirodadhi jaataa
Ratana chaturdasha tuma hi, koii nahin paataa
Aartii lakshmii ji ki, jo koii nar gaataa
Ura aananda umanga ati, paap utar jaataa

This is how I performed the Puja followed by placing the Diyas on all corners home and then came the GREAT PART “ Chow Time” and Cracker Time!!

Hope you keep this for future reference if you are the way I was till 2009…Too busy with the corporate rat race to realize that we had to do all this and more to have a stress free life   After all, this is the legacy we leave behind to the little ones who would grow up watching and carefully imbibing these customs. Now enough of this gyaan. Enjoi and take care till Bhai Duj which is today!!!

 

Diwali Series-Naraka Chaturdasi-Choti Diwali

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The second day of Diwali: Choti Diwali
The second day of dipawali is called Narak Chaturdasi. On this day Lord Krishna destroyed the demon Narakasur and made the world free from fear. On this day, one should massage the body with oil to relieve it of tiredness, bathe and rest so that Diwali can be celebrated with vigour and devotion.

Legend has it that the destruction of this mighty Asura was actually at the hands of Satya Bhama the consort of Sri Krishna who accompanied him on this expedition. She was supposedly sulking about Sri Krishna being snatched away suddenly from a game by the Gods and insisted on accompanying him. Later, during the battle when the Lord pretended to lose consciousness Satya Bhama took up his bow and arrows and kept the battle raging.

Man, talk about emancipation in 2010. If this was the status of women back then who could complain

On this night, Yama Diya should not be lit. The Shastras (Laws of Dharma) declare that Yama Diya should be offered on Triodasi night with Prasad. Some people mistook it to mean that because Yama Deeya was lit on that night, that it should always be lit on the night before deepavali. This is absolutely not true. It is advisable that one consults with a learned Pandit or Hindu Astrologer for proper guidance on this matter.

In South India, we ensure that we light lamps at the Tulasi tree or Holy Basil tree before sunrise, actually at the crack of dawn to signify the death of the Asura. We also light the first cracker.

On this day I decided to keep food at its traditional best so I made Pulihora,Daddhojanam(Tempered Curd Rice) and Rasgullas-Not quite

Actually this was my first attempt at making my favourite sweet dish, and I must say that I researched almost for 4-5 hours yesterday on the net and zeroed in on a very simple recipe from Aayi’s recipes, a website I have grown fond of over the months. Armed with it i tried this out and was puzzled when these sweet balls of wonder refused to hold shape and my efforts did not give the desired results.

The rasgullas were very tasty but did not hold shape.

Rasgullas-Not Quite!!

I wonder whether I did anything wrong while making them?? Also, went through Tarla dalal’s recipe that seemed quite complicated and hence did not give it a shot…

suggestions anyone??

for Aayi’s recipes visit here

http://www.aayisrecipes.com/2008/10/17/rasgulla

For the Tarla Dalal Recipe go here

http://www.tarladalal.com/Rasgulla-2005r

Thanks for visiting this morning. Am making Mirchi Bajjis this evening and a host of other dishes, the alu pulav,Gutti Vankaya Kura etc.

You thought I would quit after one dish BOMBED?? Nope…Not me

Watch this space for more “MASALA”…off shopping for Crackers and Flowers for the Puja!

Enjoiiii Today!!

 

Diwali Series-The Five Day long Festival is finally here!

strong>caption=”The Five day festival!”][/caption]

My fondest memories have always somehow been associated with this festival. Amma making all those mouth watering sweets and savouries. Ammamma making murukulu.pala purilu and a host of other delicacies I remember from the taste they still bring to mind.Maamma and her famous “Kakarakaya/Vankaya Guttulu” would do the rounds of the neighborhood with oohs and aahs of appreciation.

Naanna would patiently prepare our arsenal for the big day to ensure a safe diwali.He would get the cheema tapakayalu (the fiery little red coloured cracker that resembles a little red chilly  ) two weeks in advance and then patiently remove the masala from its tip to ensure that when we light it will burn slowly allowing us ample time to run a mile before it explodes. We would feel let down that our diwali was planned to be sooooo boringly safe…what with us lighting these little crackers with the help of a LOOOONG Stick to which Pa would ingeniously tie an agarbatti.

In the 32 years I have lived I cannot think of one diwali where Sid and I(Sid’s my kid bro…not a kid anymore  ) were even singed let alone burnt owing to daddy darling .

Now when I do all of these little tricks to ensure that Rhyme and Rhythm (Raimaa and Reddhimaa) would have a safe diwali, I empathize with each little thing that Paa did without fail on every diwali. I MISS YOU DAD  Wish I were in Hyderabad with you!

Anyways…With my nostalgia getting the better of me this festival season I am making this effort to recreate this awesome festival! One day at a time…Hope you like this effort!

Lakshmi Puja

Self Painted Diya

Simple Halwa-Puri-Alu ki Sabji for the Bhog Prasad today…

This combination signifies all that is sweet and spicy and sour and oh so tasty.

Halwa :

Semolina(Bombay Rawa)-1 Cup
Sugar-1 ½ Cups
Ghee+refined oil-1/2 cup(combine them half and half- now they smell more like ghee than oil…ammamma’s cost cutting secret  )
Saffron-3-4 strands mixed in a tsp of warm milk.
Cardamom-5-6 pods powdered along with 3 tsps of sugar in the grinder.
Milk(Full Cream)-1 Cup
Water-1 1/2 Cups
Dry Fruits-1/4 cup (Cashews,badams,raisins)

Method:

The secret to great halwa that also looks like caramelized honey is “Patience”

I learnt that after repeatedly ending up with either burnt halwa or white dull halwa.

So, here goes…ensure that you slow roast the rawa on a low flame till you get the right colour…for me the right colour is the colour of honey  First take a thick bottomed handi or deep vessel and heat it on the stove. Now pour half the fat(ghee+oil) into the handi and after it heats up add the rawa and start the process of slow frying .
Once you get the desired colour set the rawa aside in a plate.
Now in the same fat fry the cashews and badams till they are a light brown.
Take them also onto the plate.

I am sure all of you know how to make “UPMA”. So, imagine that you are making upma and boil the milk and water mixture on a high flame .

Tip in the rawa and dry fruit mixture on a high flame a little quantity at a time and prepare this upma. Once this mixture leaves the sides o the vessel tip in the sugar completely into the upma and stir vigorously to avoid lumps. To ensure that the mixture does not stick to the sides or burn add a dollop of the fat at even intervals.

The heavenly aroma will fill the room…that is for sure. Lastly add the saffron and the raisins.

The Halwa is oh so ready!!

Aloo Sabji:

Potatoes-4 big ones boiled till just cooked and chopped into large chunks.
Tomatos-2 large ones grated in a hand held grater along with the seeds
Ginger-2 tspns chopped really fine
Dry Ginger powder(sonth)-1/4 tsp
Garam Masala-1 tsp freshly ground.
Jeera Powder-1tsp
Dhaniya powder-1 tsp
Red Chilly powder- 1 tsp
Corriander leaves-1 small bunch
Curry Leaves-7-8

Method: This is a simple curry that has a decidedly mixed flavor(north with south) and goes well with chapathis or rotis..

In a kadai, take some oil-2 tsps is what I took, and heat it.

Add some jeeravan (dry roasted jeera seeds that are powdered coarsely) and all the other dry spices and then within a minute of frying pour in the tomato puree.

Tip in the curry leaves and coriander and allow this mixture to leave the sides of the kadai.

Add the potatoes and salt and allow this curry to come to a rolling boil.

Your simple and tasty bhog ka prasad is ready 
I made ajwain puris with this sabji.

No big deal, just add dry roasted ajwain seeds(2 tsps) to the multi grain atta flour and make the dough.

I hope you liked these recipes as much as I enjoyed making them.

Tell me how they were!!!

Till tomorrow then….thinking of making rasgullas, aloo pulav/Bisi Bele Bhaath…oh I am a self confessed FOODIE!!

Halwa-Puri-Alu ki Sabji-The BHOG KA PRASAD

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A Slice of Heaven!!!

All you need is love. But a little chocolate now and then doesn’t hurt.” – Charles M. Schulz

A Piece of Heaven!!

“
I finally dragged myself to the computer to post this recipe that has given me lots and lots of appreciation and gratitude from a bunch of 6 year olds who dug into it with Gusto!!! So much so that Raimaa’s friends have started calling me…” that chocolate cake wali aunty ”

Anyways, it all started off quite harmlessly with a request from my six year (Raimaa) old’s best friend’s(Yash) mother(Ritu)!!! She asked me to bake a cake just like the one I baked for Raimaa’s Birthday!!! Now, how difficult can that be I thought (since I loved baking and have become quite okay with it(Not that I am a professional or something!!) That’s when she dropped the bombshell “Please do not make it very chocolaty as Yash doesn’t like too much chocolate” she said sweetly!!Bah…now how can I make something just lightly chocolaty when I used Milk/Sweet chocolate slabs in all my chocolate cakes and they were sooooo full of it  And to add to my woes…she said as an afterthought…”please make it eggless as it is Rakhi and we cannot consume egg Sujathaji”.
Wow, now that is a challenge a budding baker like me would dread.

But how could I break the kid’s heart by refusing?? So I reluctantly agreed!! And all of this happened the night before Rakhi!!! So here I was, with little time to decide on the recipe and a Birthday to make or Break!!

I resorted to checking with my friend, philosopher and guide in eggless baking!!! Not hubby dearest, but my Grand ma’s recipe book named “eggless baking made easy”. This book has been in the family for more than 40 years now and Maamma (As I fondly called her) wanted me to have it! So armed with a recipe that I had not tested earlier (coz I believe that cakes with eggs turn out better..) I set out to make this cake which took me less than 15 minutes of prep and 35 minutes to bake!!!

And Viola!!! It turned out to Moist, spongy and OH SOOO YUMMY  I was grinning from ear to ear and bursting with pride when my kids asked me whether I had made a secret visit to “My Pie”(The local gourmet bakery) and bought a cake instead of baking it at home.

Birthday Party

I have never frosted cakes with chocolate Ganache before and I must admit that I am a novice at decorating as well!!

But somehow , this cake turned out quite nice looking as the Ganache was manageable. Raimaas’ friend just loved it…in fact it was pretty difficult keeping his hands and tongue away from it till the actual cake cutting ceremony. Sometimes, such feedback is more satisfying than paragraphs of flowery language 

Chocolate Cake Eggless with chocolate Ganache

Ingredients:
All purpose flour – 1 1/2 cups
Sugar – 1 cup 1/4 cup
(25 grams) unsweetened cocoa powder (not Dutch-processed),

sifted 1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup (75 grams) unsalted butter, melted

1 cup (240 ml) warm water 1 tablespoon lemon juice (or vinegar)(I used regular distilled Vinegar)

1 teaspoon vanilla extract(I used Chocolate Essence)

Chocolate Frosting:

1 1/3 cups semi-sweet chocolate, chopped(those who like more sweet can use regular milk chocolate)

3/4 cup (180 ml) heavy cream (35% butterfat)(I used regular Amul Milk Cream)

1 tablespoon unsalted butter, room temperature

Decorating: I had sugar sprinkles so used them in abundance, you could try strawberries or cherries instead.

Method:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven(If you place it in the bottom rack…the outer crust will burn and the inner cake will remain uncooked .

In an ungreased 7-8 inch (20 cm) square cake pan(I used a Heart shaped cake tin), sift together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt(The more you sift…the lesser would the lumps be .(Yes that’s true it is a one dish deal, so no messy clean up act after baking!)

Add the melted butter, water, lemon juice (Or Vinegar), and vanilla extract. With a fork, mix all the ingredients together until well blended.

Bake in a preheated oven for about 35 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean(Ensure that you do no poke too many holes that way!!).

Remove from oven and place on a wire rack to cool.

Frosting: Place the chopped chocolate in a stainless steel bowl.

Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil.

Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes(this allows the chocolate to melt). Stir until smooth.

Let the ganache sit at room temperature until slightly firm (about one hour) and then beat the ganache until creamy smooth and light(You can use either a table top or hand blender).

With an spatula or knife spread the ganache over the cooled cake. A rubber spatula works pretty well 

I hope all of you will try this out and tell me how it was.

So Till the next Post…Adios Amigos!!