Saturday, October 30, 2010

A.P Formation Day

Source adapted from Internet Ressource
Images are from Google

November 1st is Andhra Pradesh formation day. So here goes a crash course in history about the state
Andhra Pradesh, is the fourth largest state in India by area. It is also called the ‘Rice Bowl of India’ for the extensive area involved in farming. Hyderabad is the capital of Andhra Pradesh. The state is divided into three regions, Telangana, Costa and Rayalseema. After India gained Independence from the British Empire, the Nizam of Hyderabad wanted Hyderabad to remain under his power but was later forced to give up arms and become a part of India. I am especially proud since my grand parents were involved in the struggle to fight against the Nizam and were also imprisoned for their actions.

Andhra Pradesh was the first state to be formed on the basis of language due to the efforts of Amarajeevi Potti Sriramulu.

AmaraJeevi Potti Sriramulu
 On 1st November 1956, Andhra State merged with the Telangana region of Hyderabad State to form the state of Andhra Pradesh, which would be mainly Telugu-speaking. Hyderabad, the former capital of the Hyderabad State, was made the capital of the new state Andhra Pradesh.

Be proud of your heritage, Be proud of where you’ve come from and Never forget what our ancestors did for us.

Jai Telugu-Talli

 Maa Telugu Thalliki is the official song of the state Andhra Pradesh, India. It was written by Sri Sankarambadi Sundaraachari for the Telugu movie Deena Bandhu (1942) starring Chittor V. Nagaiah. The song gained popularity and was ultimately made the official song of Andhra Pradesh.

This song in the voice of Tanguturi Suryakumari is incorporated into the recent political film Leader (2010) directed by Sekhar Kammula.


 maa telugu thalliki mallepoodanda,

maa kannathalliki mangalarathulu,

kadupulo bangaru kanuchoopulo karuna,

chirunavvulo sirilu dorlinchu mathalli.

galagalaa godaari kadilipothuntenu

birabiraakrishnamma paruguliduthuntenu

bangaaru pantalae panduthayee

muripaala muthyalu doraulutai.

amaravathinagara apuroopa shilpaalu

thyagayya gonthulo thaaraadu naadhaalu

thikkayya kalamulo thiyyamdanalu

nithyamai nikhilamai nilachi vundedaaka

rudramma bhujashakthi mallamma pathibhakthi

thimmarasu dheeyukthi,krishnarayala keerthi

maa chevulu ringumani maarumrogedaaka

nee paatalae paaduthaam, nee aatalae aadutham

jai telugu thalli, jai telugu thalli......

 Original song:

మా తెలుగు తల్లికి మల్లెపూదండ,

మా కన్నతల్లికి మంగళారతులు,

కడుపులో బంగారు కనుచూపులో కరుణ,

చిరునవ్వులో సిరులు దొరలించు మాతల్లి.

గలగలా గోదారి కదలిపోతుంటేను

బిరాబిరాక్రిష్ణమ్మ పరుగులిడుతుంటేను

బంగారు పంటలే పండుతాయీ

మురిపాల ముత్యాలు దొరులుతాయి.

అమరావతినగర అపురూప శిల్పాలు
త్యాగయ్య గొంతులో తారాడు నాదాలు

తిక్కయ్య కలములొ తియ్యందనాలు

నిత్యమై నిఖిలమై నిలచి వుండేదాకా

రుద్రమ్మ భుజశక్తి మల్లమ్మ పతిభక్తి

తిమ్మరసు ధీయుక్తి, కృష్ణరాయల కీర్తి

మా చెవులు రింగుమని మారుమ్రోగేదాక

నీపాటలే పాడుతాం ,నీ ఆటలే ఆడుతాం

జై తెలుగు తల్లి ,జై తెలుగు తల్లి ......

In Andhrapradesh,many school books ,this Telugu-Talli song is published & make students to practise by singing them.I remember well ,at my school "Rajasthani English Medium School" in Vijayawada,My telugu Music Teacher "Rajeshwari Garu" practised the students to sing.

  •  Like to hear Telugu-Talli Song.
  • Let make kids to know this great Patriotic song .

Thursday, October 28, 2010

Halloween Festival

Happy Halloween Day Festival
Source adapted from Various Internet Resources
Images are from Google

Halloween (or Hallowe'en) is an annual holiday observed on October 31, primarily in the United States, Canada, Ireland, and the United Kingdom. It has roots in the Celtic festival of Samhain and the Christian holiday All Saints' Day, but is today largely a secular celebration.

Common Halloween activities include trick-or-treating, wearing costumes and attending costume parties, carving jack-o'-lanterns, ghost tours, bonfires, apple bobbing, visiting haunted attractions, committing pranks, telling ghost stories or other frightening tales, and watching horror films

History & Origin 

Halloween festival comes with its own history and origin which is less popular than the festival itself. As Halloween nears, about the origin of Halloween which is one of the most celebrated events and holiday in the calender. October 31st is the day..oops the night marked for it.

One of those events that is observed all around the globe with equal enthusiasm. Origin of the term Halloween comes from the Catholic Church where the All Hallows Eve has been shortened or in other words corrupted into this new word called “Halloween”. The ‘All Hallows Day’ is a Catholic day of observance in honour of saints. That’s how the day got its name. As for the date, in the 5th Century BC Celtic Island the summer ended on 31st October marking the Celtic New Year or the Samhain meaning sow-in.. That’s how the date came into being.

There are numerous customs which have gotten associated with the Halloween over a period of time and it is these customs that add to the charm of it all. The oldest of all is probably the ‘Trick or Treat‘ which literally symbolizes the occasion at-least for kids. The custom has several stories behind it, but the most popular says that during Samhain, the Druids believed that dead would play tricks on the community and it was important to keep them happy and appeased by feeding them sweets when they visited their homes.

Another one is ‘The Witch’s Broom‘. The witches are considered to be the pivot of Halloween, the word witch originates from Wica meaning wise. It is believed that while setting up for Sabbath, the witches applied an ointment which gave a feeling of flying and the broom carrying witches felt giddy in the head because of the effect of the ointment. In such a state if they were told that they have been flying over water and land, they readily believed it!

The ‘Jack-O-Lanterns‘ adorn every house during Halloween. They also have an interesting history. The folklore goes that the Irish children used to carve out lanterns from potatoes and rotten turnips and light them up for the halloween gathering in the household to commemorate Jack, an evil guy who was rejected by both God and Devil. After rejection from everywhere he only wandered aimlessly taking refuge and shelter in the pumpkin/turnip lanterns.

Over the years many more new customs have been added to the annual event of Halloween, with people hosting special theme parties and costume balls designed around the older customs. No matter how many novel stuff is added to the ways of celebration, the day would always hold a very special position for more than centuries in the future.

Halloween Costume

Kids-in-Halloween Costumes
Halloween costumes are traditionally modeled after monsters such as ghosts, skeletons, witches, and devils. Over time, the costume selection extended to include popular characters from fiction, celebrities, and generic archetypes such as ninjas and princesses.

Dressing up in costumes and going "guising" was prevalent in Scotland and Ireland at Halloween by the 19th century. Costuming became popular for Halloween parties in the US in the early 20th century, as often for adults as for children. The first mass-produced Halloween costumes appeared in stores in the 1930s when trick-or-treating was becoming popular in the United States.

What sets Halloween costumes apart from costumes for other celebrations or days of dressing up is that they are often designed to imitate supernatural and scary beings. Costumes are traditionally those of monsters such as vampires, ghosts, skeletons, witches, and devils, or in more recent years such science fiction-inspired characters as aliens and superheroes. There are also costumes of pop culture figures like presidents, athletes, celebrities, or film, television, and cartoon characters. Another popular trend is for women (and in some cases, men)to wear sexy or revealing costumes.

Halloween costume parties generally fall on, or around, 31 October, often falling on the Friday or Saturday prior to Halloween

Games & Other Activities

There are several games traditionally associated with Halloween parties. One common game is dunking or apple bobbing, in which apples float in a tub or a large basin of water and the participants must use their teeth to remove an apple from the basin.A variant of dunking involves kneeling on a chair, holding a fork between the teeth and trying to drop the fork into an apple. Another common game involves hanging up treacle or syrup-coated scones by strings; these must be eaten without using hands while they remain attached to the string, an activity that inevitably leads to a very sticky face.

Some games traditionally played at Halloween are forms of divination. A traditional Scottish form of divining one's future spouse is to carve an apple in one long strip, then toss the peel over one's shoulder. The peel is believed to land in the shape of the first letter of the future spouse's name. Unmarried women were told that if they sat in a darkened room and gazed into a mirror on Halloween night, the face of their future husband would appear in the mirror. However, if they were destined to die before marriage, a skull would appear. The custom was widespread enough to be commemorated on greeting cards from the late 19th century and early 20th century.

The telling of ghost stories and viewing of horror films are common fixtures of Halloween parties. Episodes of television series and Halloween-themed specials (with the specials usually aimed at children) are commonly aired on or before the holiday, while new horror films are often released theatrically before the holiday to take advantage of the atmosphere.

Haunted attractions

Party Room decorated with Balloons having Ghosts


Entrance with  Dancing Ghosts

Haunted attractions are entertainment venues designed to thrill and scare patrons. Most attractions are seasonal Halloween businesses. Origins of these paid scare venues are difficult to pinpoint, but it is generally accepted that they were first commonly used by the Junior Chamber International (Jaycees) for fundraising. They include haunted houses, corn mazes, and hayrides, and the level of sophistication of the effects has risen as the industry has grown. Haunted attractions in the United States bring in an estimate $300–500 million each year, and draw some 400,000 customers, although trends suggest a peak in 2005.This increase in interest has led to more highly technical special effects and costuming that is comparable with that in Hollywood films.


Boiled Eggs

Halloween Ghosts Candies
Because the holiday comes in the wake of the annual apple harvest, candy apples (known as toffee apples outside North America), caramel or taffy apples are common Halloween treats made by rolling whole apples in a sticky sugar syrup, sometimes followed by rolling them in nuts.

At one time, candy apples were commonly given to children, but the practice rapidly waned in the wake of widespread rumors that some individuals were embedding items like pins and razor blades in the apples. While there is evidence of such incidents, they are quite rare and have never resulted in serious injury. Nonetheless, many parents assumed that such heinous practices were rampant because of the mass media. At the peak of the hysteria, some hospitals offered free X-rays of children's Halloween hauls in order to find evidence of tampering. Virtually all of the few known candy poisoning incidents involved parents who poisoned their own children's candy.[citation needed]

One custom that persists in modern-day Ireland is the baking (or more often nowadays, the purchase) of a barmbrack (Irish: báirín breac), which is a light fruitcake, into which a plain ring, a coin and other charms are placed before baking. It is said that those who get a ring will find their true love in the ensuing year. This is similar to the tradition of king cake at the festival of Epiphany.


Very Very Important  thing for those who are Celebrating & going for Trick -or-Treat is Halloween Safety Tips

Potato & Greenchilly Bajji's ~ Aloo & Mirchi Bajji's

Mirchi Bajji / Mirapakaya Bajji is the common snack or appetizer to start with.Be it any season or celebration ,this Mirchi Bajji can be served at our home or can easily get it from near by street stalls.It is very famous in India.Being Mirchi ,as the hottest vegetable,It is still a favourite snack item to many people.It can be tastes good with Coconut or Tomato Chutney.This is an excellent recipe can be found in many places of India,dipping the Mirchis in big "Bandi's".So ,friends I tried & turned out well & tasted good and you may also like this hot Yummy..yummy  Aloo & Mirchi Bajji's with Fresh fleshy.

  • Long Chillies/ Jalapeno-6
  • Potato-2no (Peel off the skin & cut small slices with the help of Knife or Potato slicer and place them in a bowl of water)
  • Gramflour/Besan/Channaflour-3cups
  • Vamu/Ajwaiin or Cumin/Jeera seeds-1tsp
  • Salt to taste
  • Turmeric - a pinch
  • Dhaniya/Coriander powder - to sprinkle
  • Water - as needed to mix the batter
  • Oil-for deep frying
For stuffing or Filling the Bajji's there are different  types.
  1. Peanut & Tamarind paste or Amchur powder: Handful roasted powdered peanut & one small lime size tamarind juice  or 1tsp Amchurpowder & Salt.
  2. Sesame seeds &Tamarind paste: Mix about 5tsp of slightly roasted sesame (till) seeds ground to powder with small lime size tamarind soaked in warm water and remove thick juice & add salt.
  3. Potato & Lime Juice: You can have a raw potato grated or boiled potato mash ,Limejuice & Salt.
  4. Chanadal & Onion: Soak 2tbsp of Chanadal in water ,Chop 1 onion and grind it to form a fine paste & add salt.
Prepare the Stuffing with any one of the variety and keep it aside.

Cooking Process:
  • Take a bowl,mix the flour,Jeera,ajwaiin,salt & turmeric to a thick paste with water.
  • Slit the chillies in Lengthwise & remove the seeds if it is too hot.
  • Stuff the Chillies with the stuffing you made and keep it  in ready.
  • In a wide pan,add oil.When the oil is hot dip the chillies in the besan flour and put it in the oil and fry it medium heat till golden brown.
  • Drain it on a paper towel.
  • Sprinkle with Coriander/Dhaniya powder  or Jeera powder and Serve them in a plate when it is hot.
  • In the same Besan flour,dip the sliced potato pieces and put it in oil and fry it.
  • Drain it on  paper towel & Serve along with the Stuffed Mirapakaya Bajji's in a plate.
  • Enjoy the taste by having with a cup of tea!!
  • If you have no time to preapare the Stuffing for Miirapakayalu,Simply make bajjis and let it cool &slit them lengthwise .Chop Onions finely,add salt & LimeJuice.Mix them with fingers and stuff them and they taste excellent.
  • These can also be served as a chat like ,Cut the Mirchi Bajjis in to roundpieces & spread them in a plate .Sprinkle  chopped onions,Salt & lemon juice with some fine sev.
  • Can be eaten along with rice mixed with any type of dals & Curries with a few drops of Ghee.
  • Do not slit chillies too long, the stuffed paste comes out of the Chillies.
  • Adjust the salt,tamarind juice or limejuice to taste.
  • Remove the seeds of the chillies ,if they are too hot to eat.
          Like to post your valuable comments to know others if you have liked or Tried it.

Wednesday, October 27, 2010

Rice Murukku ~ Chakli / Wheel Shaped Riceflour Crispies

Murukku is an easy to make snack item & also known as Chakli.This is a South Indian Deepavali / Diwali delicacy.But savoured in all times as a Snack due to its excellent flavour and crispy taste.When any Festivals are coming in India,Women in the Indian households prepare sweet as well as spicy delicacies.Family members & relatives ,friends who arrive for the festival savor on the lip-smacking recipes prepared for the day.The dish is  easily prepared with the Rice rice as the main ingredient.Follow the lines provided to make an easy Rice Murukku and Enjoy the Crispy & Tasty Rice Murukku .Everyone at your home will love it.

  • Rice flour-2cups
  • Uraddal-1/2cup
  • Butter-5tsp
  • Cuminseeds-1tsp
  • White Sesame seeds-1tsp
  • Asafoetida/Hing-1 pinch
  • Water -2cups for mixing
  • Oil for deep frying
  • Chakli/Murukku mould-Single star shaped
  • Flat plates covered with Saran Wrap or Plastic sheets
  • In a heavy bottomed pan,fry Urad dal till light brown and let it cool.
  • Grind it in to a fine powder.
  • Now roast riceflour and Urad flour separately without oil for about 10 minutes until warm.Then,let it cool.
  • To this flours ,Melt the butter and add it to the dry ingredients and mix well with Sesame & Cumin.
  • Boil 2cups of water with Hing & Salt and keep aside.
  • Mix water little by little to form a manageable dough without lumps (Consistency of a Chapathi dough)&(Make sure it has the right consistency to pass through the Murukku Pressure)
  • In a Frying pan,pour oil and heat it.Test how hot it is by dropping a pinch of dough into it.If it sinks the oil hasn't become hot enough.If the dough springs to the top ,with bubbles all around it ,then the oil is just ready.
  • Fill the Murukku mould with the dough and press in to Murukku shape on a flatplate/plastic sheets.
  • Slide the Murukkus and deep fry it in  hot oil.
  • When the bubbling reduces around the murukkus ,it's an indication that it is well cooked.
  • Prepare the rest of the Murukkus with the remained dough.
  • Remove,Drain on a paper towel.When cool store in air-tight container & Lasts up to 4weeks.

  • Let Murukkus to get Cool completely & Store in the Air-Tight Conatiner.
       Let to know others If you have tried or Liked this recipe through your Valuable Comments.

You might also like :

Dahi Vada

Tuesday, October 26, 2010

Carrot,Coconut,Sooji Kesari ~ Carrot Coco Candy

Hi Friends,this sweet item is very delicious and the kids can complete as soon as you offer them.Actually we prepare normal Ravva Kesari by adding Sugar,Sooji & Sugar with Some Food color.In this recipe no need of adding food color and can gets easily by the Carrot.My kid completed it very soon.Its preparation takes almost about 15 minutes and simple.Mixing of all the grated ingredients& Sooji; and shifting in to the sugar syrup is the main process.I came to know about this recipe from my "Pinni " (My Mom's Sister ) From Guntur  who stays in India.In my recent talks with her in Phone,she expalined this simple making of Sweet for Diwali Festival & for Kids too.Today I tried and turned very well,made me mouthwatering while stirring the recipe & posting it for all of you for the Up Coming "Diwali "Festival .So,hurry  up friends to your Kitchen room those who like to follow my recipe and taste.

  • Carrot- 1cup grated
  • Coconut- 1cup grated (From fresh ground coconut)
  • Sooji/Bombay ravva-1 cup
  • Ghee-4tbsp
  • Almonds-few
  • Cashews-few
  • Raisins-few
  • Elachipowder-1/2tsp
  • Sugar-1/2cup or more for sweetness
  • Water 1cup
  • Take a pan ,add 1tbsp of Ghee and roast all the nuts & raisins and keep it aside.
  • Now in the same pan,keep the gas in low flame,roast the Sooji ,Grated Carrot & Coconut individually one after the other applying 1tbsp of Ghee each time while roasting and keep all this a side.
  • Take a Vessel ,add Sugar and water and let it boil ,till it turns like a sugar syrup..Boil it under a lowflame.
  • Add Elachi powder and stir it.
  • Now add all the roasted ingredients to the boiling sugar syrup and stir well.
  • All the ingredients comes closer like Upma or Ravva Kesari.
  • During this stage ,you can add little ghee and stir it.
  • Add all the nuts.
  • Shift them in to a bowl or serving plate and let it cool.
  • Once the mixture gets cooled,make a small size balls and stick it to the Icecream sticks and the Carrot Candies are ready for the Kids.
  • Simple delicious Carrot Candies & Halwa is ready!!
  • Once the mixture gets cooled,store it in a refrigerator and can have for a couple of days.
  • Enjoy the taste when it is hot & cold.
       If you have liked & tried this Recipe,Let to know others through your valuable Comments.

You might also like :
Semiya Carrot Paayasam

Coconut Balls

Sanna Punugulu / Bujji Punugulu / Chinna Punugulu

When Kids are back from school to home and Husband from their work,Mostly the evening time was to think and to prepare a snack for them.Yesterday ,I wanted to taste my favourite Punugulu to my Kid & Hubby.I had tried this for the First time ,because to taste those Punugulu,we can't buy or get from any Hotel/Restaurants too even in India or U.S.Home making of my snack turned a good taste. It's preparing is very easy and simple if the Dosa batter is ready.This snack item is very Famous at  my place "Vijayawada".Each and every corner street ,compulsory we find stalls & carts of preparing these "Sanna Punugulu" and selling to the People for the Cost of price as they required.During the evening times,small kids run to buy and have their snack for the day.In this case ,Mommies feel better for their Kids snack.Even ,I used to get these Item and eat regularly in the evening times.The way of dipping the batter by the person seems to be interesting for me ;keeping a large hard bottomed Kadai,dipping the batter in the hot oil,done almost very fastly.I always ask my to get Punugulu  and eating along with Coconut Chutney & Chopped Onions really tastes Yummy.....Yummy.So friends ,gothrough my Snack recipe.

  • Dosa batter-1cup
  • Salt to taste
  • Baking soda- very little
  • Oil for deep frying
Preparation of Dosa Batter:

  • Rice-2cups
  • Urad dal / Blackgram Lentil-1cup
  • Soak the rice and Lentil separately in avessel containing water for 5-6 hours or for the whole night.
  • Wash them thoroughly with water and drain it completely.
  • Grind it in to a fine paste by adding water and it should be like pancake batter consistency.Let the batter sit for wholenight with lid for fermentation.
  • Next day mix the batter well with salt.
You can use this batter for making Dosas & also can store it by keeping in the Refrigerator.

Preparation of SannaPunugulu:
  • Take the dosa batter in to a bowl ,add very little water ,baking soda and salt.
  • Mix well with a spoon.
  • Heat a pan with oil.
  • Keep the gas in alowflame,dip the batter with the help of your fingers or spoon like small ball shape.
  • Allow to deep fry.
  • Drain it to a paper towel.
  • Serve it in to a plate with a few Chopped onions & Coconut Chutney.Yummy.....Yummy hot Punugulu is redy to eat!!
  • If you want to eat Dosas or Punugulu on Sunday ,then you need to start thepreparation process for the Dosa batter on Saturday morning.

Monday, October 25, 2010

Kadambam Annam ~ Kadambam Rice

The Kadambam Annam is offered to the Goddess Durga, during the Navaratri time as one day Naivedyam.It is the combination of rice with mixed Vegetables.So,here goes the recipe.

  • Rice-1cup
  • Toor dal (Split Pigeon peas)-1/2cup
  • Moongdal-1tbsp
  • Channadal-1tbsp
  • MixedVegetables-  choose 9 variety of Vegetables
Like -Ladies fingers,Pumpkin,Drumstick,Cucumber,Sweetpotato,Baby brinjal/Eggplant,Bottlegourd,Indian broadbeans,Carrot and chop them
  • Tamarind paste-1tbsp
  • Sambar powder-1tbsp
  • Turmeric powder-1tbsp
  • Salt to taste
  • Oil/Ghee-1tbsp
  • Mustard seeds-1/2tsp
  • Cuminseeds-1/2tsp
  • Curryleaves-4no
  • Redchillies-2breaks
  • Asafoetida- a pinch
  • Mix rice & dals,wash them with water and cook till it becomes soft.(Cook it for 3whistles in the pressure cooker)
  • Now boil the vegetables in the enough water by adding with Salt and turmeric powder,till halfdone add the tamarind paste and cook till the raw smell of the tamarind paste disappears.
  • Now add Curryleaves and Sambar powder and mix well.Let it cook for 2minutes.
  • Add dal & rice mixture in to it and mix  gently ;don't mash the rice.
  • Now heat ghee /Oil in a hard bottomed pan,add mustard,cumnseeds,redchillies,Curryleaves and Asafoetida.
  • Add this Seasoning to the Kadambam Rice ,mix gently and offer to the Goddess Durga.

Boiled Peanuts

This boiled Peanuts are very famous & can find anywhere on the roads as a street snack.During the rainy days ,we can often find them any where in South India and it is a traditional snack item food and available in very less in cost of price .We can even find in the trains & buses during our Journey from place to place,whereever the break point comes.Men or Women ,carries the boiled peanuts in their basket and comes for selling to the Passengers.Very nicely they measure the quantity of boiled peanuts with the help of their measuring cups and they shift these nuts in to piece of paper folding it in to a cone shape.I enjoy these peanuts eating when I used to travel anywhere in the trains & buses.So,in U.S,to enjoy the taste of Peanuts,preparing in home and enjoying the taste is the simple way.Friends,hope you all will like to eat.

  • Green (raw) peanuts in the shell-2pounds
  • Salt-1/4 cup or more as needed
  • Water - as required
  • Rinse the peanuts in the cold water and drain several times or until the water and any mud on the shell is clear.
  • Put water,salt,peanuts in  alarge stock pot .Bring to a boil ;reduce heat,cover and simmer until soft but not mushy.
  • Boil for 2 to 3 hours ,until  peanuts reach desired level of softness.(The amount of time it takes to cook the peanuts depends on the  variety & freshness of the seeds.)
  • Check one after 30 minutes ,and then occassionally there after check the taste for saltyness adding a little more if desired.
  • When the peanuts are done,you may let them sit in the water a little longer to soak up more of the salt.(this is the procedure ,we find on the streets ,in a big cart ,Vendor always keeps boiling in the water to make peanuts more salty)
  • Drain well and eat warm,room temperature or cold.
  • You can also boil the Peanuts in thepressure cooker for 3whistles.
  • Peanuts will last in the refrigerator for several days and may be frozen up & to  reheat  just place in boiling water until warm.
  • If no time to cook,choose a choice to go for a Frozen Peanuts which was already boiled from the near by Grocery store. 

Saturday, October 23, 2010

Attla Tadde 2010

Attla Taddi is the festival which falls after Dasara every year. It is one of the most celebrated  regional festivals of Andhra Pradesh and some places of Karnataka.This Festival gen erally comes in October or November. celebrated by married women as well as unmarried women. Goddess Gauri is worshipped on the day of Atla Taddi. It is celebrated on the third day after Ashwayuja Purnima, the Full Moon day in Ashwayuja masam of Telugu calendar, and falls in October as per Gregorian calendar.The festival date in 2010 is on October 25th i.e; on  Monday.This festival is a Telugu equivalent of Karva Chauth, a prominent festival of North India. This vratam is mainly performed by married women for their marital bliss and wellness of their husbands. Unmarried women perform Gauri Puja and celebrate the festival with utmost fervor to be blessed with a good and caring husband and great married life.

Atla Thaddhe is dedicated to worship Goddess Gauri. This is purely a women festival. On this day, women wake up early in the morning and perform spiritual bath or ceremonial bath. They eat Atlu (specially made dosas) after taking bath. They observe fasting till the evening. Women perform Gauri puja on this day.

It is believed that one who celebrates Atla Thaddhe with utmost devotion, may blessed with a good and caring husband. Married women perform Gauri puja for good health of their families especially their life partners.

Atla Taddi Bhogi is first day of Atla Taddi festival. After Atlataddi Bhogi day, Atla Taddi festival is celebrated.  Atla Taddi Bhogi   is observed on Ashwayuja Krishna Paksha Vidiya.

On this day, Telugu women wake up early morning and take ritual or ceremonial bath. In some places, Gauri Puja is also performed on the day. Gorintaku (Mehndi) designs are drawn on their hands during the day. This is the main ritual on Atla Taddi Bhogi. Thambulam (betel nut leaf) is taken after meals. Preparations for Atla Thaddi are done on Atla Thaddi Bhogi like inviting married ladies beforeday  to come & take Vayanam and making the Dosa batter.

Why Atla Thaddi festival is celebrated?

Atla Thadde is the Telugu festival equivalent of Karva Chauth, a popular festival in North India which is celebrated on the following day. This vratam is mainly performed by married women for their marital bliss and wellness of their husbands. Unmarried women perform Gauri Puja and celebrate the festival with utmost fervor to be blessed with a good and caring husband and great married life.

Atla Thaddi Gauri Puja Procedure – How to perform Atla Thadde Gauri Puja:

A small idol of Gauri is made with Pasupu (turmeric) and installed in a sacred and sanctified place. The idol is called Gauramma. Gauramma is offered Abhisheka (bath) while reciting the mantras, the performers spill Pasupu (turmeric powder), Kumkuma (crimson powder) and shower flowers.

At the end of the puja, Goddess is offered Naivedyam (food offerings) and then Aarti is given to Goddess Gauri. After Gauri Puja or Atla Thaddi Nomu, the performers and all family members take theertham and prasadam.Women keep a day-long fast without food and water on this day. This is also called 'Nirjala vratam'. After performing Gauri Puja in the evening, they break their fast. The special recipe of Atla Tadde is Atlu, small Dosas. Women eat Atlu to break their Upavasam after seeing the Chandamama, Moon, in the Sky.

Main Rituals & Customs:

Some main customs of the festival include – applying Gorintaku or Maidaaku (Mehandi) on palms and swinging in Uyyala (Swing seat). The more red colour they get with applying Mehandi, the more they will be loved by their husbands.Unmarried ladies wake up early in the morning like at 3 am or 4am,brush their teeth & eat Chaldi (Chaddi annam) (Lord Sri Krishna likes most) day before night cooked rice with Gongura pickle and Curd. People prepare atlu and distribute among their friends, neighbours and relatives. Mutthayuduvu Puja (Suhasini Puja) is performed during the festivals and offered attlu and some other items as Vayanam (offerings).

I like this Festival and Celebrated every Year before marrriage & My mom used to wake me up in the Wee hours and after brushing my teeth,had a day before cooked rice with Spicy gongura Pickle and Curd rice.Those days are very Funny.Evenings ,all of my friends used to gather near by a street having with a Uyyala ;used to Swing more high and enjoyed the day by showing our Mehendi Color & used to discuss about a person not known going to marry us and laugh.These memories are very nice to remember the Festive days with our Parents.Coming to the U.S , I am able to follow what I am able to Follow.Because,I like all the Tradition Festivals to folow and Celebrate since from my Child-hood.One nice moment & incident happened about this Festival was,"In Vijayawada,day before the festival starts everytime ,One Women comes to the Street with her basket with full of Mehendi Leaves (Gorintaaku) shouting with "Amma Gorintaaku......"and I was at the age 9years ,She sells the leaves by weighing only with her hand & I used to ask her Shall I weigh with my hand ,so that I can color more with my Mehendi leaves to hands & Legs."This made all Fun.Not only me ,many Kids at small age do a lot of Fun and makes to remember.So I too had a Fun & feeling that Past fun every year when this Festival arrives.But ,living in U.S;even I celebrate all the Festivals,but I feel something is missing ,like Parents,Friends and India Festival Environment.For this Festival,here I didn't Find out Mehendi leaves,Only the Mehendi cone to color hands and Swinging at near by the park.

  • Telugu Women  Please have a look here.
             Happy Attla Tadde Wishes to all Ladies.

Friday, October 22, 2010

Bottlegourd Bread ~ Sorakaaya Rottey

Hi Friends, I like this Sorakaya Rottey very much.Its making is easy & very simple if we have rice flour and Bottle gourd.Its tastes good along with Coconut chutney or any other spicy pickles.This can be eaten as a morning breakfast or evening snack too.So here goes my recipe.

  • Bottlegourd-1cup grated
  • Riceflour-1cup
  • Greenchillies-3no
  • Ginger-1/2''
  • Cuminseeds-1/2tsp
  • Curryleaves-3no
  • Onion-1no chopped
  • Oil to cook
  • Polythene sheet-optional
  • First make a fine paste in a mixy jar by adding greenchilies,Ginger,salt &;cuminseeds.
  • Take a large bowl,add the riceflour,chopped onion,curryleaves and grinded paste and mix well with hands.
  • Now add the grated bottlegourd paste an dcombine well to form a smooth dough.
  • Now take a griddle / Tava,heat it .
  • Keep the gas in low flame,take a small lemon ball size from the dough ,put it on the tava and press it to form a circle shape with the help of hands.(Or else you can make this on a polythene sheet )
  • Keep small holes after completing the circle ,with the help of fork ,so that it cooks completely inside too.
  • Apply oil and cook it on both sides.Covering it with a lid.
  • Proceed to follow to make remaining breads.
  • Serve it on a plate with any Pickle or Chutney of your Choice & Eat before it gets cooled to enjoy the taste.
  • If you don't have a Bottle gourd in your Pantry ,you can folow the procedure by adding Lukewarm water.This is Called as Biyyampindi Rottey or Rice Flour Bread.
          If you have ever tried & liked my recipe & Tried ? Soon let to know others through your valuable Comments.

Cabbage & Carrot Curry

  • Cabbage-2cups chopped
  • Carrots-3no chopped
  • Redchillipowder-1/2tbsp
  • Ginger&Garlic paste-1tsp
  • Salt -1tsp
  • Water-1cup
  • Corianderleaves- few handful
  • Oil-1tbsp
  • Cuminseeds-1/2tsp
  • Mustardseeds-1/2tsp
  • Curryleaves-4no
Method :
  • Take a pressure cooker,add chopped cabbage and Carrot pieces ,add the water & little salt.
  • Cook it for 1 whistle.
  • Meanwhile take a pan & heat it and prepare seasoning by adding Cumin,Mustard seeds,Curryleaves.
  • Add finally ginger&garlic paste ,roast it till it releases raw smell out.
  • When the pressure comes down ,drain all the water & keep this water a side.
  • Press with palms if any left over water will be removed.
  • Shift these boiled Cabbage & Carrot in to the seasoning pan and stir it.
  • Add red chillipowder an dmix well.Adjust with little salt if needed.
  • Garnish with Kothimeer & Serve hot with Roti or Rice.

Thursday, October 21, 2010

Brinjal Peanut Masala Curry

I am the Favourite of Brinjal vegetable.Usually ,tried almost whatever I came to know from my Mother and tasted.Recently,I came to know one more variation of Brinjal curry from my Friend "Rohini".Today ,I cooked it and turned out well & I completed it along with a plenty of Rice.So,friends,I am sharing you all my Friend's recipe.Hope you all will also like it.

  • Brinjals/Baby Egg Plants-3no
  • Peanuts-2tbsp
  • Redchillies-3no
  • Whole Coriander seeds-1tbsp
  • Onion-1no chopped
  • Tomato-1no chopped
  • Water-very little
  • Salt to taste
  • Turmeric-a pinch
  • Ginger & Garlic paste-1/2tbsp
  • Garammasala-1/2tsp
  • Oil-1tbsp
  • Cuminseeds-1/2tsp
  • Mustard seeds-1/2tsp
  • Take a pressure Cooker , heat it and add the oil.
  • Add the Cumin & Mustard seeds,when they splutters,add turmeric,curryleaves.
  • Add Ginger/Garlic paste.
  • Now add the chopped onions and saute it.
  • Once it done add the chopped tomato pieces and salt & let it saute well by closing the lid.
  • Meanwhile,take a pan dry roast all the peanuts,coriander seeds & redchillies,individually each time.
  • Later on let it cool all the roasted ingredients & remove the layers of peanuts.
  • Take a mixy jar ,shift the roasted ingredients and make it to a fine powder.
  • Now ,take a baby brinjal/Eggplants,mark it with a knife in the middle.
  • Stuff this grinded powder about 1tbsp & keep it aside.
  • Take the reamining powder in to bowl,add little water and form a paste.
  • Add these paste to the cooking Onion & Tomatoes and mix well,adjust with salt.
  • Now add these stuffed brinjals to the cooker and add very little water.
  • Close it with a lid keeping the whistle on its top & allow to cook it for 1 whistle.
  • When the pressure gets down ,take the curry in to a bowl and garnish with Coriander leaves.
  • Serve with Rice or Roti of your Choice.
    If you have tried this Recipe,Let to Know others how it turned.......... through your Valuable Comments.

  • You can also have these roasted ,grind powder in an air-tight conatiner & use it as required.
  • Add grated carrot  also for garnishing if likes to taste.

Wednesday, October 20, 2010

Palak /Spinach Dal

  • Spinach- 1bunch fresh or frozen
  • Greenchilies-2no
  • Tamarind-1/2 "
  • Toordal-1cup
  • Onion-1no
  • Salt to taste
  • Redchillipowder-1/2tbsp
  • Water-2 cups
  • Oil-1tbsp
  • Cuminseeds-1/2tsp
  • Mustardseeds-1/2tsp
  • Garlicpods-3no layers are removed
  • Redchillies-2no breaked
  • Curryleaves-4no
  • Hing/Asafoetida-a pinch
  • Remove the leaves from the Spinach bunch,wash it in water.
  • Drain all the water and chop it finely.
  • Chop the onions & Green chillies & keep it aside.
  • Take a pressure cooker,add the dal and wash it twice with water and drain the water completely.
  • Add 2cups of water,little turmeric.
  • Add all the chopped spinach leaves,onion &greenchillies to it.
  • Finally add the tamarind on the top and close the lid keeping the Whistle.
  • Allow to cook it under 3whistles.
  • Meanwhile,take a pan and preapare for seasoning.
  • Add oil and heat  the pan,add mustard,cumin seeds and when they splutters add the redchillies & garlic pods and curryleaves.
  • Finally add the Hing and turn off the flame.
  • Once the pressure comes down,remove the whistle.
  • Keep it on the gas in a low flame,mash the dal with a laddle,add redchillipowder and salt.
  • Leave it to dissolve and boil for few minutes and when they starts bubbles,add the seasoning and mix well.
  • Turn off the gas.
  • Serve it in to abowl and taste it along with roti or rice.

Capsicum Curry with Coconut ,Cashews & Poppy Seeds

Hi Friends,I tried this Curry yesterday evening,by knowing the recipe from one of my Friend Swapna,who stays in my appartment.She gave me this recipe for me to feed my boy as Kids like it most.Even ,I tasted and next day onwards started asking her to go through her recipe.She shared with me & able to cook and post for all of you.So ,have a try and enjoy the taste with your family members.Thank you Swapna for sharing your recipe in my Blog.

  • Capsicum-1no
  • Greenchillies-2no
  • Tomato-1
  • Coconut pieces-1/3cup
  • Poppyseeds/Gasaalu/Gasagasaalu-1tsp
  • Cashews-3 no
  • Oil-1tbsp
  • Mustardseeds-1/2tsp
  • Cuminseeds-1/2tsp
  • Water-little
  • Salt to taste
  • Cilantro/Coriander leaves/Kothimeer leaves- few handful
  • Wash the Capsicum in water and Chop it into small pieces.
  • Chop the Onion & Cut the Green chillies in lengthwise and keep it a side.
  • Take a pan ;heat it with oil.
  • Add the mustard & Cuminseeds,when they starts popping,add the chopped onion and saute it.
  • When the onion gets soft & transparent add tomato pieces and saute them well.
  • Once it done ,add the Capsicum pieces and cook well closing with a lid by adding little water.
  • Meanwhile,take a mixy jar,add the coconut pieces,cashews & poppyseeds;grind them well to form a fine paste using very little amount of water.
  • When all the pieces cooked well,add these grinded paste &mix well with a spatula,keeping the gas in a lowflame .
  • Adjust it by adding salt.
  • Garnish with Kothimeer leaves .
  • Serve hot with Roti or Rice.
  • You can also choose the Color Capsicums to cook.
  • And also can try with Brinjal / Egg plant .


These are small Crispy flat Puris.Usually combined in almost all Chaat recipe to make Crunch.I used to like to eat it in Plain or with spiced up.So ,they can be Plain or Spiced up.The prepartaion time will be take only 10 minutes.You can make this recipe in large quantity & store it in an Air-Tight Container;so that you can rustle up a recipe when unexpected guests arrive..Even Kids can like to eat as a evening snack item, once they are back from their School.

  • Maida / Plain flour-2cups
  • Carom seeds /Ajwaiin-2tsp
  • Oil-1tbsp
  • Salt to taste
  • Oil for deep frying
  • Mix the flour,salt,oil &ajwaiin in abowl,add enough water to make a firm dough.
  • Remember to make the Papadi dough stiff and roll it out as thinly as possible.
  • Knead well and roll out in to small thin rounds of about 1 1/2 "diameter without using flour if possible.Prick with a fork.You can choose to roll out small puris or a large dough circle and cut out small rounds using a cookie cutter.
  • Heat oil in a pan & deep fry the pooris in the hot oil until golden brown in color and crisp,keeping the gas in a lowflame.Prick each papadi well before frying to ensure that it does not puff up.
  • Cool and store it in an Air-tight Container.
  • Serve it or use it as required.
  • You can also choose making the dough by using either the plain flour or wheat flour or combining the two flours.
             If you tried this Recipe,Post your Valuable comment & Let everyone know how it turned!!

Tuesday, October 19, 2010

Green Chutney

This Green Chutney is a Combination of Coriander & Mint leaves,which is great for Sandwich spreads.Mint leaves adds freshness to this Chutney and the addition of Lemon Juices enhances the flavours of Mint & Coriander and prevents the discoloration of the Greens.Green Chutney is probably the most favourite Indian accompaniment.Crispy Samosa's,Dhoklas  etc are considered as incomplete without this Chutney.The Chutney can be stored ,refrigerated upto a week.So here goes the preparing of Chutney.........

  • Mint leaves-2 cups Chopped
  • Coriander leaves-1 cup Chopped
  • Sugar-1tbsp
  • LemonJuice-1 to 2 tbsp
  • Onion- 1 large Sliced
  • GreenChillies- 6no
  • Salt to taste
  • Water little
  • Combine all the ingredients & grind it to a smooth paste in a blender using a very little quantity.
  • Refrigerate & Use it as required.

Sorakaya Perugu Pacchadi ~ Bottle gourd Yogurt Chutney

Many times I used Sorakaya/Bottle gourd  to make curry,chutney and in sambar.This time I tried it in the Yogurt/Curd.It was also very nice to taste.So without any further delay ,I am posting my recipe to all of you.

  • Sorakaya/Bottle Gourd pieces-1cup
  • Greenchillies-2no chopped
  • Ginger pieces-1tbsp
  • Salt to taste
  • Onions-1no chopped
  • Curd/Yogurt-2cups(I used Home made Curd)
  • Kothimeer leaves- fewhandfuls
  • Water-1cup
  • Oil-1tbsp
  • Cuminseeds-1/2tsp
  • Mustard seeds-1/2tsp
  • Redchillies-2 breaked
  • Curryleaves-few
  • Turmeric powder- a pinch
  • Take a kadai/Vessel ,heat it with oil.
  • Add the cumin and mustard seeds,whe they starts crackle add the curryleaves,turmeric powder,redchillies and roast them.
  • Now add the chopped onion,ginger and greenchillies to the seasoning .
  • Add the Sorakaya /Bottlegourd pieces and mix them well.
  • Add salt and water and cook it well till the pieces becomes soft.
  • You can also cook it for 2whistles in the pressure cooker.
  • Now beat the Yogurt/curd with the help of a spoon and form a thick liquid form.
  • Add these to the cooked seasoning Bottlegourd .
  • Mix well and garnish with Cilantro leaves.
  • Serve it with Roti or Rice.

Monday, October 18, 2010

Dasara Celebrations

Hi Friends,Hope all of you have enjoyed the Navartari Festival with all of your family members.I also celebrated this year very interestingly and Happily.Last year ,I am being new to Torrance,Unable to enjoy the Festival mood with my small kid.This year my boy didn't trouble me So,I performed the Festival like the way How I followed since from my Child-hood days at Vijayawada.I got early in the morning and did Kumkum Pooja by dropping the Kumkum in the plate & reading the Ashtotram to the Goddess dedicated to a Particular Alamkaram.Sang Harati songs & Cooked Naivedyam Varieties daily and I distributed Prasadam to my friends who stays in my appartment and near by my home.on first Sunday of Navaratri ,I hosted Lalitha Sahasranamam Pooja in my home with my friends.It was done very nicely and all my friends felt happy for being invited them and made them reading along with me.I observed fasting and had food at night.Daily enjoyed reading Stotrams,Ashtotrams,listening & Seeing the T.V .Channel news about the Dasara Celebrations at places of India & having a look of Darshan at Vijayawada Kanaka Durga Temple .And ,I myself was full busy daily in posting the details of Alamkarams & Naivedyam food for the Festival.Hindupad & Other Internet resources made me helpful to search and Post for all of You about the Content.I am very thankful to the Hindupad very much.My unforgettable thing is ,I tried Chakkera Pongali ,Kadambam Annam & Pulagam for this Dasara for the First time.I never tried after my Marriage,this year for Navaratri,I cooked for Goddess Naivedyams  and it turned really in to a good taste.I enjoyed very much wearing the new clothes and getting ready to distribute Prasadam to my friends.Missing is only Festive Environment in India &my Parents.I visited to Shiridi Sai Baba Temple at Montebello (C.A) for Baba's Punyathidi Celebrations &; took part in singing Songs with all devotees & attended Haarati in the afternoon.I felt very happy. With the help of my Cooking Blog,I am able to share my memories and happiness with all of you.And you can also have a look towards my Dasara Festival Snaps too.

On VijayaDasami Day.

Closer View towards KumKum .

Naivedyam .

Goddess Sri Lalitha Tripura Sundari Devi.

Reading All together Sri Lalitha Sahasranamam.

Giving Haarati to Lalitha Amma.

My Boy with Metallic bell for ringing.

With All of My Friends.
Shiridi Sai Baba.

Haarati to Sai Baba.

Lord Shiva Temple.