Kolam #117 - Star Flower Kolam

13 - 7 Interlay Dots

13 - 7 Idai Pulli

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Kolam #116 - Elephant Kolam

21 - 1 - Colinear Dots

21 - 1 Neer Pulli

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Kolam #115 - Swasthik and Flower Kolam

10 dots 10 lines - colinear dots

10 pulli 10 varisai - neer pulli

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Kolam #114 - Diamond and Flower Kolam

15 - 8 Interlay Dots

15 - 8 Idai Pulli

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Kolam #113 - Star Kolam

    Hi all, Good to be back after long time. I had been busy because of shifting my base back to Chennai. I will be posting more of kolams for next few days. I have made quite a lot of interesting recipes. I will share them soon when I kept my pictures organized.

    Just like earlier times, Please put your valuable comments in the course of my next blogging innings.

15 - 8 interlay dots

15 - 8 idai pulli

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Happy Deepavali from Palani

I wish fellow bloggers and my blog readers a very colorful deepavali. This photo is taken from my native place in Palani.

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Jowar / Sorghum / White Millet / Cholam Idli | Jowar Recipes

     This is the post after a long break as I had been busy taking care of my 1 ½ yrs old kid.  You can expect steady posts from my blog henceforth. During these days I had been in Hyderabad for about 7 months. Now I am in Bangalore for the past 6 months. These stays has given me an opportunity to taste many different Andhra and Karnataka recipes – thanks to my neighbours. I also visited many restaurants in both the cities for which I have to thank my husband. I will create a series of blogs about these recipes I enjoy during these days.

Jowar is the Indian name for sorghum, a cereal grain native to Africa. Also known as white millet, Jowar is a gluten-free, high-protein, cholesterol-free source of a variety of essential nutrients. I cup of jowar contains 12 grms of  dietary  fiber, 8.45 milligrams  iron,  551 milligrams of  phosphorus and thiamine.

Ingredients:

Jowar	3 Cups
Idli Rice / Raw Rice	1 Cup
Urad Dal	1 Cup
Salt	To Taste

Procedure:

1. Wash the Jowar thoroughly and soak for 8 hrs.

2. Wash the rice and urad dal, soak them separately  for 3 hrs.

3. Grind the Jowar  and rice into a fine thick paste.

4. Grind the urad dal till it is smooth and fluffy.

5. Mix both pastes together with salt. Add a little water if necessary.

6. Cover the batter and keep it aside for 8 hrs for fermentation. After fermentation , the batter is ready for Idly and Dosa.

7. Grease the idli plates with oil and pour a laddle full of Jowar  Idli batter and steam cook for 10-12  mins.

8. Remove from the flame and allow it to cool down or apply water to the rear side of the plates.

9. Use spoon to scoop out the idly from the plate.

         Serve with spicy chutney. Tomato Kothsu is a good combination for this idli.

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3:2:1 Chutney

Ingredients:

Onion	3
Green Chilly	2
Tomato	1
Cooking Oil	1 tbs
Salt	To Taste
To Temper:
Gingely Oil	1 tes
Mustard Seeds	¼ tes
Curry Leaves	1 spring

Procedure: 

1. Chop the onion, tomato and green chillies.

2. Heat the oil in a pan and fry the chopped onion till it becomes translucent

3. Then add the green chilly and fry for a min.

4. Now add the chopped tomato and fry till it becomes mushy.

5. Allow it to cool down and grind it with salt and little water. Transfer it into a bowl.

6. Temper with mustard seeds and curry leaves using gingely oil.

Note : Use equal size of onion and tomato.

This chutney  goes well with dosas, especially with wheat dosai.

This recipe is given to me by my sithi.

Ingredients:

Onion	3
Green Chilly	2
Tomato	1
Cooking Oil	1 tbs
Salt	To Taste
To Temper:
Gingelly Oil	1 tes
Mustard Seeds	¼ tes
Curry Leaves	1 spring

Procedure: 

1. Chop the onion, tomato and green chillies.

2. Heat the oil in a pan and fry the chopped onion till it becomes translucent

3. Then add the green chilly and fry for a min.

4. Now add the chopped tomato and fry till it becomes mushy.

5. Allow it to cool down and grind it with salt and little water. Transfer it into a bowl.

6. Temper with mustard seeds and curry leaves using gingelly oil.

Note : Use equal size of onion and tomato.

This chutney  goes well with dosas, especially with wheat dosai.

This recipe is given to me by my sithi.

I am sending this to Gayathri's WTML

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Peas Masala Bath / Pattani Masala Satham

Ingredients:

Cooked Rice	1 cup
Peas (either frozen or fresh)	½ cup
Onion	1
Tomato (medium size)	3
Curry Leaves	1 spring
Turmeric Powder	¼ tes
Oil	1 tbs
Red Chilly Powder	¾ tes
To Grind:
Grated Coconut	2 tbs
Ginger	1 inch
Garlic	5 pods
Aniseeds (Sombu)	1 tes

Procedure: 

1. Grind grated coconut, ginger, garlic and aniseeds with little water and keep it aside.

2. Chop the onion into lengthwise thin pieces and chop the tomato into small cubes.

3. Heat the oil in a thick bottom pan or kadai, add the curry leaves and chopped onion. Fry till the onion becomes translucent.

4. Then, add the peas and little salt, fry for 5 mins.

5. Now add the chopped tomatoes and fry for 2 mins.

6. Add ground paste, turmeric powder, red chilly powder and enough salt. Cook till  raw smell goes out and the mixture becomes thick paste.

7. Now add the cooked rice and mix them gently, and cook for few mins.  

Now the Peas Masala Bath is ready to serve. Serve with raitha.

I used seeraga samba rice and fresh peas. I served with just Cucumber. Even this simple combination worked out.

I am sending this to Gayathri's WTML  and

Saras Dish in 30 minutes - Rice recipes.

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Happy New Year 2013!

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Carrot Halwa | Halwa Recipes

             

  Ingredients:

Carrot (grated)	2 cups
Sugar	1 cup
Milk	½ cup
Cardamom Powder	¼ tes
Cashews	5
Almonds	5
Dry Grapes	10
Ghee	3 tbs

Procedure:

     1.      Heat 1 tbs of ghee and fry the cashes, cracked almonds and raisins. Keep it aside.

     2.    Wash and peel the skin of the carrots. Grate them using medium grater, Keep it aside.

     3.    Heat 2 tbs of ghee in a heavy bottom kadai or non stick pan, add grated carrot and fry them till raw smell goes out.

     4.    Then add boiled milk and stir well. Cook till the milk evaporates.

     5.     Now add the sugar and stir well. When the mixture starts to leave from   the sides add remaining 1 tbs of ghee and fried nuts.

     6.    Then transfer to the bowl and serve it to cool or at room temperature.

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