Tholi Ekadashi / Devshayani Ekadashi

According to Hindu Calendar, Devshayani Ekadashi  takes place during Shukla Paksha (bright fortnight) in the Hindu month of Ashad. The day of Devshayani Ekadashi is devoted to Lord Vishnu. Devotees observe a Vrat (fast) to please the Lord on the day of Devshayani Ekadashi.

Parana Muhurat is the auspicious time to break the fast of Devshayani Ekadashi. It is believed that one should terminate his/her fast within Dwadashi Tithi (succeeding day).

In 2014,Devshayani Ekadashi is on July 8th ,Tuesday.

Once, there was a king named Mandata. He was very generous toward his subjects and was immensely popular among the common men. Moreover, Mandata was very honest and was engaged in numerous auspicious activities. But, one event changed the fate of his kingdom. The kingdom received no rains for a period of three years and this affected the prosperity of the place, to a large extent. Mandata performed several rites, but could not bring back the prosperity of his kingdom.

Henceforth, he set out on a journey when he met several holy men with whom he discussed his problem. But he could not find any solution from them. Finally, he met Sage Angira and advised by him to follow the Vrat of Ekadashi in the month of Ashad. Mandata followed his advice and observed Ashad Ekadashi Vrat with a devout heart. As a result, his kingdom received heavy rains and the prosperity was regained, after a drought for three years. Since then, the day of Devshayani Ekadashi came into being.

Devshayani Ekadasi is also popular as Deva Sayani Ekadashi, Shayana Ekadashi, Tholi Ekadashi, Pedda Ekadashi, Vishnu Sayan Ekadashi, Harivasara Ekadashi, Maha Ekadashi, Ashada Devasayani Ekadashi and Padma Ekadashi in different regions of India.

How to follow the rituals of Devshayani Ekadashi ?

Following are the rituals that are to be followed on the day of Devshayani Ekadasi .

Prayers and hymns are chanted to pacify the souls of deceased forefathers on Devshayani Ekadashi.

Devotees who observe Devshayani Ekadashi Vrat, abstain from consuming any food item on the day of Ekadashi.

The fast begins from the day of Dashami, while observing the Vrat devotees are not allowed to consume more than a meal.

Rituals are performed in the afternoon for the departed members of the family.

Ashwamedha Yagna (horse sacrifice) ritual is performed on Devshayani Ekadashi.

The fast is finally terminated on the next day during the Parana period.

 The Mythological significance of Devshayani Ekadashi:

 Significance Of Devshayani Ekadashi:

According to Hindu mythology, it is believed that Vishnu falls asleep on the day of Devshayani Ekadashi in Ksheera Sagar (ocean of milk). Hence, the day is known as Devshayani Ekadashi (sleeping moment of god on eleventh day).

Vishnu awakens from his sleep after a period of four months, on the day of Prabodhini Ekadashi. His sleeping period is known as Chaturmas (four months). Devshayani Ekadashi marks the commencement of Chaturmas. It is believed that if devotees follow a Vrat on Devshayani Ekadashi, he/she is blessed with a blissful life.

Observe the day of Devshayani Ekadashi and lead a charming life in the near future. All you need to do is to purify your heart, not with water or elixir, but with a devout heart full of dedication toward Lord Vishnu.

PelalaPindi /PopCorn Powder is the recipe/Naivedyam is offered & taken today

Divya's Cooking Journey  wishes you all a blessed Devshayani Ekadashi in 2014!!

Note:

Here you can find the few links about this Festival in Telugu .I like those to share ,Have a Wonderful look friends(Telugu Lovers) to this .

http://mana-samskruthi.blogspot.com/2011/07/blog-post.html

http://durgeswara.blogspot.com/2013/07/blog-post_3803.html

http://eenadu.net/Editorial/Antaryamiinner.aspx?item=070714anta

Vinayaka Chavithi Special...Kajjikayalu

Hi to all my dear blog friends,readers,each and every one.After a short break,me very hardly posting this recipe for the coming Festival Vinayaka Chavithi i.e;on 19-09-2012.

I never expected there will be no time at all for me to step in to my blog to post the recipes before coming back from Torrance to India;myself I am being very busy with my boy and naughty girl.Sending my boy to school.Concentrating him towards his studies & helping his home work.Cooking food & the day is overall not sufficient with my girl too.Time was running like anything for me.when I get time there will be no power to post :)

Anyhow friends,today I am sharing very happily about the recipe "Kajjikayalu" for the Vinayaka Chavithi Festival.Hope you may all enjoy and here it goes all about the recipe.

Ingredients:

• Maida/All Purpose flour- 500gms
• Salt to taste
• Ghee- 4 to 5 tbsps
• Oil for deep frying

For the Filling:

• 1/4 dry coconut finely grated-1/4 cup
• 1 cup sooji/semolina-1 cup; you can use Putnala Pappu/Roasted chick peas or khus-khus/poppy seeds in place of Sooji
• Sugar- 1cup
•  Cardamom powder-1tsp
•  Finely chopped cashewnuts-3tbsps

Cooking Process:

• Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls  Keep aside covered for half an hour.

• Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut ; roast over medium flame for a few minutes, (approx 3-4 mts.)
•  Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.
•  In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside.
•  Powder the sugar and mix with the roasted sooji, grated coconut, cardamom powder and cashewnuts. The filling is ready. Keep aside.
•  Now, roll each ball with the rolling pin into a thin puri.
•  Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya.
•  Press the ends firmly so that the filling doesn't comes out during the deep frying process and twist the edges around the kajjikaya.Prepare these with fillings and keep it ready for frying.
•  Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil.
•  Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.

Yummy & Tasty Kajjikayalu is ready !!

Divya's Cooking Journey wishes you all my dear Family members ,Friends ,blog readers & every one with a Very Happy Vinayaka Chavithi!!

Carrot Halwa

Ingredients:

• Grated Carrots-1cup
• Milk-1/2 cup
• Sugar-3/4 cup
• Ghee-1/4cup
• Elachi Powder-1/2tsp
• Raisins,Cashew nuts -Few

Method:

• Heat pan ,add ghee.
• Roast the nuts & raisins and keep it aside.
• In the same pan ,add the grated carrot and fry well till the raw smell is gone.
• Add milk and cook.
• Once the carrot is cooked well and becomes soft,Now add the sugar,elachi powder and mix well.
• The sugar melts and starts thicken.
• Turn off the gas and garnish with the fried nuts.
• Yummy & tasty Carrot Halwa is ready!!!
• Serve it and enjoy!!

Note:

• You can also prepare this sweet with the combination of bottle gourd.
• Beet root halwa is also preapred in the same way by adding less sugar.

Pelala Pindi ~ Popcorn Powder

Happy Tholi Ekadashi Wishes to all my readers ,blog friends and Family members.

On this Festival day,I remember from my child-hood days ,as usually going to Lord Venkateswara Swamy temple in Vijayawada at Kothagullu.Temple will be full of rush with the devotees and Special poojas.From this Festival only all the Other festival begins like Sravanamasam Varalakshmi Vratam,Vinayaka chavithi,Dasara,Diwali.Only on this  festival day only this special Popcorn Powder is prepared and offered to the Lord.Then taken as a Prasadam.

So friends ,this sweet item is very easy and simple.So here goes the process .

Ingredients:

• Popcorn -2cups(unflavoured)
• Cardamom pods-2 no's powdered
• Jaggery-1.5tbsp or sugar

Method:

• Pop the popcorn in  a Microwave and let it cool down.
• Grind the popcorn in to a smooth powder by using a blender or mixy jar.
• Add the Sugar and elachi powder and mix well.
• If you are using the Jaggery grind it along with the Popcorn.
• Sweet Popcorn Powder is ready!!

Coconut Burfi ~ Kobbari Louse

This is a very simple and easy sweet item and I used to like to eat often when I was Kid.I enjoyed well when my Mom prepares it for me and used to pack it in my snack box.As soon as I start kept it in my mouth this delicacy melts soon.Those days are memorable and Sweet !!

This can be prepared for any occasion,Festival time too as a Naivedyam/Prasadam with the Fresh coconut which is not offered to deity ,the broken coconut pieces.

So friends,I tried this recipe from my Mother and well enjoyed by my kid and sharing with you all this Simple recipe.

Ingredients:

• Fresh grated coconut-2cups
• Sugar- 1 1/2 cups or adjust 2cups of your choice
• Water-1/2 glass
• Cardamom pods- 2(seeds are finely powdered)
• A tray or plate greased with ghee

Method:

• Take a big vessel ,add water and sugar.
• Keep the heat on medium flame ,let the sugar to melt completely to form a sugar syrup.
• Cook it until the sugar syrup reaches softball like consistency.
• Check the right consistency by taking a cold water in  a cup and add a drop of sugar syrup.It should holds its shape i.e;soft ball does not dissolve into water.
• Add the grated coconut and Elachi powder to the sugar syrup.
• Keeping the heat on medium flame ,stir frequently to prevent the mixture from sticking to the pan.
• The mixture will be reduced to half within 10 or 15 minutes.
• In this stage the mixture becomes very thick and comes away easily from the sides of pan or vessel.
• This indicates to turn off the gas.
• Immediately  pour this mixture in to the greased tray or plate.
• Let it evenly spread with  a spatula and cut in to squares.
• Let it cool.
• Remove the pieces and store it in an air tight container and stays fresh up to 2weeks.
• Serve it and enjoy.

Moreover,I took an oppurtunity in participating the ARS Event- D For Desserts hosting by Suvidha and  sending this recipe for the Event.

Note:

• You can make balls with this mixture too.
• Be ready with the greased tray as soon as you turn off the gas otherwise ,the mixture will be like coconut flakes.

Chinthapandu Ravva Pulihora ~ Rice Ravva in Tamarind Extract

I like this variety of Pulihora very much.Normally, we cook Pulihora using cooked rice with the lemon juice or with the tamarind extract.This preparation is almost same only we add Biyyam ravva (Rice ravva) instead of Rice.I learned this from my Mother and she prepares very well and I like it very much.I was trying to do this recipe from many days ,Yesterday evening I prepared as a Tiffin and My Family enjoyed it well.Hope you all may like it.

Ingredients:

• Biyyam ravva/Rice ravva-2 cups
• Water-4 cups(1:2 ratio)
• Oil-1tsp
• Salt to taste
• Turmeric-1/4tsp
• Tamarind-2 lemon ball size soaked in sufficient water
• Jaggery-small piece

Seasoning:

• Oil-4tsp
• Cumin seeds-1/2 tsp
• Mustard seeds-1/2 tsp
• Bengal gram-1/2 tsp
• Broken dry redchillies-4no
• Curry leaves-few
• Peanuts & Cashew nuts-few
• Hing- a pinch
• Kothimeer to garnish

Method:

• Take a vessel or presuure cooker,add 1tsp of oil,1/4tsp of cumin seeds,add water.
• Bring it to boil ;add salt & turmeric.
• Now add the Biyyam ravva and stir it.
• Close the lid and allow to cook for 4whistles.
• It looks like a Upma after cooking,cool it completely by spreading on  a big Plate.
• Now extract the tamarind juice from the soaked tamarind.
• Heat a pan,add 2tsp of oil,add 1/2 tsp of cumin seeds,2broken dry red chillies,2vertically slitted green chillies,few curry leaves and sprinkle hing.
• When the green chillies are fried add tamarind extract,2tsp of salt,turmeric ,a small piece of Jaggery .
• Stir nicely and boil this for 10 minutes and you notice the bubbles.
• Turn off the gas.
• In another pan,add 2tsp of oil,add Urad dal,Peanuts & Cashews,bengal gram,1/2 tsp of Mustard and cumin seeds,2 broken red chillies,green chilies.
• Sprinkle little hing and finally add Curry leaves.
• Fry them all nicely.
• Now  boiled tamarind and seasoning are ready.
• Add this Tamarind Extract & Seasoning to the Cooled ravva.
• Mix Nicely.
• Garnish with Kothimeer and keep covered for half an hour.
• Serve it in a plate .Enjoy the Taste!!!

Note:

• You can store this for 2days & we can prepare this for Long Journeys too.
• Serving of this pulihora after half an hour gives a good taste as all the ingredients extract the flavour of Tamarind .

Sweet Chanadal Balls

Hi Friends,this is an sweet item prepared with Chanadal,Jaggery & Coconut with some Ghee and adding Elachi Powder for the flavour.This is used as a filling for the Bobbattu & Poornam for the Festival Occassions,Function feasts and also for the Prasadam.Even kids also like this Sweet item as a variety.

Here goes the recipe.

Ingredients:

• Chanadal-1cup
• Fresh coconut powder-1/2 cup
• Jaggery-1 to 1 1/2 cups powdered
• Elachi-2no powdered
• Ghee-1tbsp
• Water-1/2 cup

Procedure:

• Clean the Chanadal & pressure cook it for 2 whistles with just enough water.
• If the Cooked chanadal has little water,drain the water and spread that dal on a dry paper or towel.
• In a bowl,add the dry chanadal mash it to form a smooth paste .
• Add Jaggery,Coconut & Elachi Powder and mix it to form tight.
• Add Ghee and make balls with the Chanadal Mixture.
• Serve them in  a plate & enjoy!!

Minapa Sunnundalu ~ Urad dal Laddoo

Minapa Sunundalu is a very famous classic traditional sweet of Andhra.This is an quick and simple sweet item prepared and can also be offered as a "Naivedyam/Prasadam" to the God.

Hope all the Ladies from Andhra may compulsory be known it as this sweet item plays an important role at the time of "BabyShower "(Seemantham) Function.It is prepared for the Pregnant Ladies by their Mother ,Mother-In-Laws or elders as it has a lot of health benefits and  "It is good for backbone" during pregnancy .This sweet preparation is very easy with three ingredients i.e;Urad dal,ghee & Sugar.The ingredients shows the health benefits in this way as the Urad dal gives protein,Ghee has the fat content is good for the growth of the fetus and the growing kids.By knowing these health benifits automatically a pregnant lady shows interest towards this recipe.Not only for the Pregnant Women ,often giving to kids is also good and healthy.

This is one of my favourite sweet from my childhood which is often prepared by my mom & Grandmother.They both prepares this sweet very well.

My mom made this delicacy for me on  my   Baby Shower . My Mom made a habbit  to eat daily one or two regularly for my whole pregnancy .As I like this sweet item very much and knowing the health benefits ,used to enjoy it.

In the U.S,I tried many times eating at Indian Sweet shops but I was not satisfied with the taste.Today I tempted to eat this sweet again soon collected the way of preparation from my Mom and tried it.It came superb and felt happy for the good taste.So friends,here goes the recipe.

Try it and offer this sweet to your friends those who are pregnant really they feel very happy by seeing and finishes soon.

Ingredients:

• Minapappu/Urad dal/Black gram-2cups (without husk)
• Sugar Powder-1 1/4 cup
• Ghee-3/4th cup
• Raw rice-2tbsp (optional)

Method:

• In a heavy bottomed pan roast the Urad dal on medium low heat stirring it continuously.
• The dal will slowly turn in to red color and releases nice aroma.
• Remove from the flame and transfer this dal in to a bowl and let it cool.
• Now add the raw rice and roast it;let it cool.
• Take a mixy jar,add these roasted dal & rice .
• Grind it to form a fine powder.
• The powder texture should be like sand.
• Melt the Ghee.
• Take a bowl,add the grinded powder,sugar and mix well.
• Now add the ghee slowly to the powder and make a fine balls from these mixture.
• Transfer the prepared Laddoos in to a container and store it.
• Serve it and enjoy !!!

Note:

• You can store the Powdered mixture of rice & dal in an air-tight container for 1to 2 months.Mix ghee and make balls whenever required.
• A combination of Jaggery and Sugar or only with the Jaggery also be made.
• Seive the Powder after grinding to avoid the garnules.
• Adding of raw rice do not stick while eating.

Bengal Gram Seasoning

I came to know this recipe from my home town Vijayawada.This item was specially distributed as a Prasadam  during the Vinayaka Chavithi Festival at Marwadi Gudi Street to the devotees who comes to visit the Lord Ganesha.

Not only for the Ganesh Chaturthi,Many people used to offer this item for the Shiridi Sai Baba too.

So here goes the recipe.

Ingredients:

• Chanadal/Pachi Senagapappu-1cup
• Water-as required
• Salt -to taste
• Green chillies-2no chopped
• Fresh Grated coconut-2tbsp
• Kothimeer - 1tbsp chopped
• Lime Juice-1tbsp (optional)

Seasoning:

• Oil-1tbsp
• Mustard seeds-1/2tsp
• Cumin seeds-1/2tsp
• Red chillies-2 no broken
• Hing-optional
• Curry leaves-few

Method:

• Wash the Bengal gram with water.
• Soak it in the water for 15 minutes.
• Pressure cook with sufficient water by adding the salt for 1 or two whistles and keep it aside.
• Do not over cook it.It may becomes like a paste.
• Meanwhile,take a pan and heat it,add the oil for seasoning.
• Add the Mustard seeds,Cumin seeds,and when they splutters add the  red chilies and curryleaves.
• Finally add the Hing and put the gas in very low flame.
• Now add the cooked Bengal gram and mix well.
• Add the grated coconut and kothimeer leaves.
• Sprinkle Lemon Juice and serve it.

Ravva Bakshaalu

This Ravva Bakshaalu was known to be from one of my friend Swapna.She gave me this item as a prasadam on her 9th Thursday Udyapanam to Sri Shiridi Sai Baba.It is first time ,I came to know about this recipe and was waiting for the day to try.So I tried this item yesterday .I offered the Semiya Kesari &; Ravva Bakshaalu for the Naivedyam.Here goes the recipe.

Ingredients:

For the Dough

• Wheat flour/Godhuma Pindi-3cups
• Salt-1/2 tbsp
• Oil- 1/4cup
• Water to make a dough

For Stuffing:

• Sooji/Bombay Ravva-2 1/2 cups
• Salt-1tbsp
• Water-3 cups or add 1 more cup depends on consistency
• Oil-1/2 tbsp
• Green chillies-2 no chopped
• Ginger-1/2 " chopped
• Cumin seeds-1/2 tsp
• Curry leaves-few
• Red chillipowder-1/2 tsp
• Oil-to cook 

Method:

• Take a bowl ,mix the wheat flour ,salt with enough water and Oil.
• Pour little oil in to the dough and keep covering for atleast 30 minutes.
• This makes dough very soft and pilable.
• Now take a pan or vessel,add oil and heat it.
• Add water,green chilies,salt,Cumin seeds,red chilipowder,ginger pieces & curry leaves.
• Allow to boil and now simmer the gas and slowly pour the Sooji Ravva and keep on stirring with the Spoon.
• By Stirring continuously,we can avoid to form lumps.
• Cook till becomes closer and look likes Upma.
• Turn off the gas and allow this mixture to cool down.Make balls from it and keep aside.
• Mean while ,take a medium size ball from the dough and make a small circle shaped to fill the mixture.
• Fill the ball and cover it.
• Now apply oil and roll it like a chapathi by applying oil.
• Roll it very carefully applying very light pressure ,if using the rolling pin.
• Make the Chapathi by applying the oil and pressing with the palm.
• Prepare all the Chapathis by filling the mixture.
• Heat the Tava,cook the prepared Chapathi by adding oil .
• Turn it and cook on both sides,Keeping the gas in a low flame.
• Remove from the Heat and Serve it.

Note:

• Fill the Chapathi with the enough mixture only;Cover the edges completely and roll it.
• Observe the filing n ot to come out of the dough while rolling it and cooking on Tava too while turning.

Vadapappu,Paanakam,Chalimidi

Every Festival do not complete by preparing with some variety of dish either it is sweet or hot ;offering to the Lord and partaking with the friends & Family members.So for the Sri Rama Navami Festival,Paanakam ,Vadapappu & Chalimidi are the special items prepared in every South Indian Family. On this day, every temple distribute these three varities to the devotees as a Prasadam.

Hindhus normally perform Kalyanotsavam (Marriage Celebration) with small idols/Murtis of Lord Rama & Sita in their houses & at the end of the day the deity is taken to a procession on the streets.People from the houses comes out to see and some may perform Aarti to the deity.Elders and youngers participate to carry the deity and  move to the streets by singing songs and doing Bhajans.

I like very much this festival Celebartions  ,at Vijayawada  Kothagullu Temple.People come from farway places too to see the Rama & Sita Kalyanam.The priest explains the story of the Lord and after the Kalyanam  & the Talambralu is completed devotees comes forward to pray and have blessings from the Lord.Some gifts also given to the deities on this Kalyanotsavam Occasion like Clothes,Money etc.

Volunteers on this day will be being busy in distributing the three prasadams in every temple and streets.As being the summer ;the paanakam makes people good taste to get releif from their thirst and it also acts as  an energetic drink to reduce body heat.Along with the prasadam ,people also get some handfans also to get air.

So friends,Lets celebrate & enjoy the Sri Rama Navami festival with the Three special items.

Vadapappu (Soaked Split Yellow Moong dal)

Ingredients:

• Slpit yellow Moong Dal-1 cup
• Green chilies -1no crushed or chopped
• Red chillipowder-1/2 tsp or adjust to your spice level
• Salt to taste
• Raw Mango pieces-2tbsp
• Grated Coconut-2 to 3tbsp
• Lemon Juice-1tbsp
• Coriander -few optional

Method:

• Soak the Yellow Moong Dal in the water for half an hour.
• Drain all the water ,take the Moong dal in to a bowl and mix all the above ingredients.
• This is eaten raw along with Chalimidi and it is not cooked.

(Note: This Vadapappu can also be prepared very simple by anytime for the Pooja in the home without mixing all the above ingredients only with the Soaked Moong Dal. Cover the Pesarappu bowl with a lid inorder to become dry)

Paanakam Ingredients:

• Water-5cups
• Jaggery-5cups Chopped
• Pepper Powder-1tsp
• Elachi - 1/4 tsp

Method:

• Mix the Jaggery and water,Let the Jaggery dissolve completely in the water.
• Filter the water,add the Elachi & pepper powder.
• Keep the Paanakam water in the Refrigerator or add ice cubes to it.
• Yummy..Yummy  Paanakam is ready !!

(Note:If you dont have Ice cubes or Fridge ,cover the Jaggery water Vessel with the wet cloth ,so that it retains the Coldness)

Chalimidi (Pacchi Chalimidi) Ingredients:

• Rice flour-1 cup
• Jaggery or Sugar-1/2cup
• Grated coconut -2 t0 3tbsp (Optional)
• Elachi powder-1/2tsp
• Water to make dough

Method:

• Take a bowl add tge rice flour,Jaggery or sugar and the elachi powder and mix them all by adding 1 to tsp of water to make a soft dough.
• Chalimidi is ready !!

(Note:Cover with a lid once the Chalimidi is done,otherwise it becomes dry & alternatively you may also prepare Paakam Chalimidi also)


Once you have prepared all these items ,offer to the Lord and have the Prasadam.

Paakam Chalimidi

 Paakam Chalimidi is mainly prepared in India mainly for some occasions like Mariage, Baby Shower Functions and it is a traditional sweet item also to some families as they cook it before day and says to sleep in the home for the Night and given to the daughters in the form of small balls after the Marriage while sending to their Mother-in -Law's home and also followed to continue this way when the daughter is blessed with a Baby and returning to their home with a baby .

For the sankranti Festival,this is prepared and fried in the oil to make Ariselu.

Ingredients:

• Rice -1cup
• Grated Jaggery/Sugar-1cup
• Coconut pieces/Grated coconut-1cup
• Poppy Seeds-4tbsp
• Ghee -4tbsp
• Elachipowder-1tbsp

Method:

• Soak the rice in water for 2hrs.Drain all the water and grind finely.
• Sieve to get very fine rice flour.
• Fry the poppy seeds without ghee until turns to light brown with nice aroma.
• Fry coconut pieces with a little ghee until they turn to light brown color.
• Now take a vessel ,add sugar/Jaggery ,add little water to cover the jaggery/sugar and make a thick syrup.
• To test this syrup,take a little syrup and drop in water ,it should form like a ball.
• If you make ball out of taht from water ,this is called thick syrup (Mudarapaakam)
• Off the stove and add the wet rice flour little by little while mixing thoroughly to avoid lumps.Then add the remained ghee,coconut pieces,fried poppy seeds and the Elachi powder.

• Mix thoroughly and cover with lid.

• When it will be cool down,make ballsand store ina dry container .

Note:

• You can store for 1 month.
• If you press and deep fry them either in Oil/Ghee makes you ariselu.

Ugadi Pachadi

Ugadi is beginning the New Year with savoring a unique flavoured chutney /Pachadi that epitomizes the spirit of Ugadi called "Ugadi Pachadi " prepared only on this day and the  special mixture consists of:

1. Neem Buds/Flowers for bitterness
2. Raw Mango for tang
3. Tamarind Juice for sourness
4. Green Chilli/Pepper for heat
5. Jaggery  for sweetness
6. Pinch of Salt for saltiness

Every home in Andhra Pradesh ,will follow to prepare this "Ugadi Pachadi " as a Naivedyam /Prasadam ,offered to God.Next distributing this Chutney First to all the members in the family.This Chutney or sauce is a symbolic reminder of the myriad facets of life in a sense prepares us for the year ahead.Other than this ,special recipes are prepared like Bobbattu and variety of food is prepared with Raw Mango.

So friends ,every home has its own Version of preparing this Chutney or sauce on the Festival day with all the six tastes ,but some may add banana,coconut pieces,sugar cane pieces.

But Today ,I am posting the" Ugadi Pachadi " how  my Mother prepares it and do the same.

Try this on the Festival and Wish all your Family members and friends with this "Ugadi Pachadi"!!

Ingredients:

• Raw Fresh Mango/Pieces- 1 no/1cup
• Margosa Flowers or Neem Flowers-1tbsp
• Grated Jaggery-1cup
• Tamarind Paste- 3to4tbsp
• Salt to taste
• Red chilli powder (According to your choice)

Method:

• Clean and dry the Fresh Mango,finely chopped along with skin in to small pieces.
• Mix all the above ingredients to form like a sauce appearance.
• Offer to God and serve it.

Note:

• People living in the U.S don't find neem flowers ,so for the bitterness add  2 or 3 Fenugreek seeds .
• If you like to have  a thin and watery chutney,you can add very little water.

Mixed Nut Brittle

This is  one kind of a  perfect crisp nutty brittle for a crunchy munchy sweet treat ,attracted by kids.Any one cant miss eating of this brittle in their child-hood.Beauty of the sweet lies in the uneven peaks and lows made by haphazardly placed nuts.You can also make this sweet by using Jaggery syrup with the desired Nuts.

Ingredients:

• Sugar-250 gms
• Water-2
• Oil-1tbsp
• Poppy seeds-2tbsp
• Green Elachi-2 to 4 no Powdered
• Sliced dry fruits- a small cup (Almonds,Cashews, Unsalted Pistachio,Dried Coconut and Dried Dates)

Method:

• Slice all the dry fruits and mix them well and keep aside.
• Rinse the poppy seeds with hot water for couple of times to remove the soluble dirt and strain it with the tea strainer.
• Drain it on kitchen towel to get rid off excess moisture.
• Now take a steel plate on its back or the kitchen platform surface.Grease it well with oil.
• Now in a thick bottom pan or in an Iron wok,mix sugar,water/Oil,Elachi powder and mix well.Keep the flame in medium.
• Keep stirring the mixture,make sure not to form nasty lumps of sugar are present.Break them if any found with the spatula.
• As soon as the sugar melts,add the strained poppy seeds.
• Now depending on how chewy or how  crispy /hard you want your brittle to be.Switch off the flame,when the color of the sugar syrup changes to preferred color.
• Immediately put all the above sliced nuts and mix well.(You have to do this quickly otherwise there wont be even distribution of nuts)
• Spread the mixture on a greased surface .Using the back of plate helps to tap the plate and to adjust to get rid of any tiny bubbles in the mixture.
• Tilt the plate to spread the mixture without touching with the hand or surface.
• Let it be cooled down and break in to pieces when it is not completely hard.
• Store it in an air-tight container and it can last as long as few weeks to couple of months.

Note:

• Do not overcook the sugar syrup,it makes bright color and taste the syrup bitter.
• By touching the surface of the mixture to spread make it lose its glaze or shine.
• Use some pestle like tool,gently break the brittle in to large pieces ,once it is perfectly hard.

Bobbattu

This sweet is especially prepared in South India for the "Ugadi " Festival.But the stuffing may be varies either filled with coconut or by omitting it.It really tastes good.

Not only prepared at the festive time,it also served for any occasion like Function time feasts.It has one more speciality in South India , it is distributed as a one item for the Kids First Birthday Party in the Packets as saying "Borla Paditey Bobbattu" ,Making kids to place on this sweet and allow them to move by themself rotating.

Ingredients:

• Chana dal-1cup
• Maida/All purpose flour-1cup
• Jaggery-1 to 1 1/2 cups powdered
• Ghee-1/4 cup
• Water-1/2cup
• Grated coconut-1/2 cup
• Elachi pods-2 no powdered
• Poppy seeds-1tbsp

Method:

• Take a bowl and mix all purpose flour with little water and ghee.(1 or 2 tbsps)
• Prepare a soft pilable dough.Let the dough kept leaved untouched for one hour by covering it.
• Pressure cook chanadal for 2 whistles with just enough water.
• If the cooked chanadal has little water,drain the water and spread that dal on a dry towel or paper.
• In a bowl ,add the boiled chanadal and mash it or prepare a paste by adding in a blender
• Add Jaggery,Elachi powder ,grated coconut,and mix well to make it tight.
• Make balls with the Chana dal mixture.
• Take a small ball from the Poori dough and spread it on palm.Keep the chana dal mix ball in it and rap it like a stuffed ball.
• Place it over a Aluminium foil or Plantain leaf ,dip finbgers in ghee /Oil andspread it like a chapathi with hand.
• Fry or cook it on medium-low heat ,applying liberal amounts of ghee,till golden on both sides.
• Sprinkle some poppy seeds on each side ,keep on the griddle for few more minutes and remove.
• Naivedyam is ready.

Serve them along with Ghee, Pulihora and some Bajjis.Festive Feast is ready!!

Note:

• In case if the chanadal is more soggy ,cook it on stove top on medium-low heat for about 5 to 10 minutes.
• You can mix the poppy seeds in the chana dal mixture also.

Happy Sankranthi ~ Chakkara Pongal



May Pongal fill your life with sweetness!

May the sun radiate peace, prosperity and happiness in your life on PONGAL and always! Like a bright and beautiful Kolam may your days be sprinkled with joy and happiness!

 May the Pongal bring in new hopes and good harvest for you!Wishing you a Happy Pongal!

I wish you all my Friends ,Blog readers &Visitors and everone  a Very Happy Pongal.

The best of South Indian dishes are relished during the harvest festival of Pongal making the occasion a gourmet's delight.So I want to let you Know about the preparation of "Chakkara Pongal".Try this popular recipe with love and share the dish with family and friends and have a blast this Pongal!!

Ingredients

•  Long Grain Rice -1 cup
• Moong Dhal -1/8 cup 
•  Milk -1 cup 
•  Melted Butter (Ghee)- 1/2 to 1 cup
• Powdered Jaggery (Gur) or Brown Sugar- 1 3/4 cup 
•  Cardamom Powder 1/2 tsp 
•  Raisins 10 no
• Dry coconut pieces-few
•  Cashew Nuts (whole) 6 to 8 no

Method

• Cook rice and moong dal with milk and water until well done. 
•  Fry cashews,coconut pieces and raisins in ghee until golden brown and keep aside.
• Take water and add gur (or brown sugar) and boil it until it dissolves and becomes thick. 
•  Add cooked rice and dal to gur and keep stirring on low heat until well mixed.
• Add remaining ghee in spoonfuls and continue stirring.
• Add powdered cardamom and mix well.
• Decorate with fried raisins and cashews.
• Offer to the God & Serve to your Frends & family with a Smile and Enjoy!!!

Note:

• You may also cook the rice and Moong dal with Water instead of Milk.
• You can also Dry roast Moong dal and Cook.

Sweet Pongal

Ingredients

•  Raw Rice-1cup
•  Green Gram Dal-1/2cup
•  Milk-1cup
•  Jaggery (powdered)-3cups
• Ghee-4tbsp
•  Cashewnuts-2tbsp
•  Raisins-2tbsp
•  Cardamoms (powdered)-5no
•  Cloves (powdered)-2no
•  Nutmeg (grated or powdered)-1 small piece
•  A pinch of Saffron
•  Water-2 1/2 cups

Method

1. Roast dry the green gram dal for a couple of minutes.

2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave or on the gas and set aside.

3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.

4. Strain the jaggery to remove the dirt.

5. Put the syrup once more on the heat and stir till it becomes slightly sticky.

6. Add the cooked rice and dhal.

7. Heat the 4 tbsp ghee.

8. Fry the cashewnuts and raisins and add to the pongal.

9. Add the powdered cardamoms, cloves nutmeg and saffron.

10. Mix well and serve hot.

Happy Sankranthi ~ Ariselu

Sankranthi Subhakaankshalu

Happy Pongal Wishes.

Ariselu is one of the traditional sweet of Andhra Pradesh,which is originated from South a part of Andhra.Usually this sweet is made for Marriages and Festivals.At the time of Kaartikamasam also for the Kedareshwara swamy Vratam,offered this item for Naivedyam and sure this dish is made during "Makara Sankranthi" Festival as it is the right time for the new harvest to the farmers.Every women in the house seems being busy to cook this sweet with the help of servants or by their neighbours.The traditional way of making this delicious sweet takes for 2days.One day for soaking the rice in water for overnight and the second day for blending the powder and preparing the syrup for the dough to make Ariselu.

Son-in-Laws arrive to In-Laws home for this Big festival and they are tasted with this special item and Festival gifts.In India,some people distribute this sweet for the Kid's First Birthday time as a variety describing that "Adugulaki Ariselu" (as the infant started foot steps) and allow the kid to walk on this sweet item as a tradition too.I came to know this at the time of my kid Neelesh 1st Birthday. Also prepared at the time of Marriage Function & Baby shower time. 

One important thing is Old rice for rice flour will give a good result than the New rice ,it becomes hard.Regarding this delicious sweet ,I recollected some beautiful Child-hood memories as kid.I used to go to my grandparents home for each and every festival along with my Mother and there would be a big family gatherings.I remember whenever the ariselu are made,my grandma used to soak the rice for whole night and she wake up early in the morning to blend the rice.Now a days ,powders are easily prepared by using the Mixy jars and blenders.Those days ,people use their own energy and prepare the powder in the Stone Pestle.Really it was very hard ,as I experinced it by put my hand to the pestle for only 2times along with my grandma and use to go for play.Once after cooking these ariselu another work was to press them with an special instrument to drain all the excess oil/ghee from it. Frying them in the Ghee known as a "Nethi Ariselu"We all the kids ,use to play and enjoy all the festival items made by my Grandma.Me,while returning back to home ,I used to pack more ariselu than other kids.I like this sweet Very much especially made by my Lovely Grand Mother.She also says that the "Beauty of the dough can be stored and used whenever we want" also known as "Chalimidi".

Those who have no time ,can choose an option from purchasing from the Sweet shop and enjoy the Festival Sweet.So, friends with a tough work for this Sankranthi I prepared these Ariselu following the Instructions given by my Mother.I felt little harder making the sweet alone but was Yummy.Here goes the recipe
.

 Ingredients:

• Rice- 2cups
• Jaggery(grated)/Sugar- 2cups
• Coconut grated-1/2 cup or 1cup cubed and shallow fried coconut pieces  (optional)
• Water-3 cups approximately
• Ghee-2tbsp
• Sesame seeds or Poppy seeds-2tbsp
• Oil /Ghee for deep frying
• Also keep excess flour
• Plantain leaf/Ziploc bag/parchment cooking paper -to press the balls

Preparation:

• Wash and soak the rice in water over night for 7-8 hrs.
• Drain the rice and dry the rice on a cotton cloth,so that the cloth will absorb any remaining water.
• Make a fine powder out of this rice,sieve the rice powder and if desire grind once again and make a very  fine powder.And take this flour in to a bowl and cover with a lid and set it aside.
• This powder should be little wet and don't leave it dry.
• Now make a Jaggery/Sugar syrup in a vessel by adding water just to cover the jaggery under a flame and start boiling.When the syrup is made remove from the heat and strain to remove if any dirt in the Jaggery.
• Bring back to heat and boil it in to a low flame till it becomes like a thick syrup.
• To check the syrup consistency,take a half cup water and leave a drop of syrup and check that should become like a lump.
• Then add rice flour,Coconut and Sesame or Poppy seeds and stir well to avoid lumps.
  

  
• The texture should come somewhat like a soft Chapati dough.
• If you think the mixture is semi-solid,add some rice flour.
• Remove from the heat and add little ghee to make a softy dough.
  

  
• Cover with a lid and cool it for few seconds ,it means the dough should be able to touch with your hands to make balls.
  

  
• Apply Oil/ghee to your hand and surface of the Plantainleaf or polythene sheet and put one dough on it and press to form a circle.(It should be thicker)
  

  
• Heat oil/ghee in a pan and meanwhile prepare the circle shapes from the remaining dough.
• Drop them in to oil and fry under a lowflame till light brown and Fry one at a time.
  

  
• After the discs turn golden color,remove the discs,and press hardly between two laddles to squeeze extra oil/ghee.(Normally ariselu absorbs oil/ghee when fried)
  

  
• Spread them in abig plate to cool.After they become cool store them in an air-tight container.
  

  
• Serve this special delicious yummy Ariselu for the guests and friends in a plate and Enjoy!!!

Tip:

• You can store and use the dough whenever you want and If it becomes too hard ,just add about 2tsp of water along with the 2tsp of sugar and boil.
• You can add sesame or poppy seeds along with the flour or sprinkle it after making the circles from the balls.
• Don't make  the circles thin,it will be crispy.Make thicker to taste soft and crunchy.

Maamidikaaya Pulihora ~ Green Mango Rice

Mango Rice is one of the South Indian traditional rice item prepared and offered as Prasadam (Offering to God).This can be made fast and simple with the grated raw mango and tastes very yummy if the green mango is un-ripe .This can be served as a Morning breakfast or Tiffin and aslo for any Occasions .This Mango Rice is specifically prepared on "Ugadi" festival-The telugu New Year.On the occasion of "Ugadi"Festival,people celebrate the season's fresh produce of Mangoes by preparing Maamidikaaya Pulihora.Raw mangoes are usually available in India during the months March & April (Summer season). So here goes my recipe for Easy to make and delicious to eat !!

Ingredients:

• Cooked rice-2 cup (Each grain should be separate)
•  Peeled & Grated Raw green mango-3 cups (Adjust according to your taste)
• Salt to taste
• Turmeric-1/4tsp
• Kothimeer leaves-few

Seasoning:

• Oil-3tbsp
• Chanadal/Bengal gram dal-1tbsp
• Urad dal/Split black gram dal-1tbsp
• Mustard seeds-1tsp
• Cumin seeds-1tsp
• Green chillies-3 to 4 slit in lengthwise
• Red chillies-3
• Hing-1/4tsp
• Groundnuts-3tbsp
• Cashewnuts-3tbsp
• Curryleaves-few

Preparation:

• Take a large vessel or plate and spread the cooked rice and and let it cool for not to stick together.
• Place grated mango in a bowl by mixing with turmeric and keep it aside.
• Now heat a pan with oil undera medium heat,add the mustard seeds.Once they pop up add the cumin seeds,chanadal,urad dal,peanuts,cashewnuts and let them turn on medium heat.
• Now add the green chillies,red chillies ,curry leaves and hing.Toss them for few seconds and turn off the heat.
• Spread the cooked rice on a wide plate,sprinkle salt and grated mango mixed with the turmeric and add the seasoning.
• Mix well all together by using the hand or big spoon.Combine well till the seasoning is blended with the rice.Adjust salt.
• Garnish with fresh coriander leaves and serve it on a plate and Enjoy!!

Note:

• Adjust the quantity of grated mango to suit your Tangy flavour.
• Taste this Rice with Curd or Vadiyalu.
• You can also prepare by using Biyyam Ravva /Rice ravva.