tag:blogger.com,1999:blog-60806518061181924032024-03-13T20:11:23.076+08:00Sukanya's musingsMusings, Meanderings, MemoirsSukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.comBlogger440125tag:blogger.com,1999:blog-6080651806118192403.post-66673228620987414552024-01-16T23:01:00.011+08:002024-01-17T16:00:24.352+08:00Kanu festival <div><div style="line-height: normal; margin-bottom: 7.5pt; text-align: left;"><span style="background-color:; font-family: arial;"><b><u><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">KANU FESTIVAL <br /></span></u></b><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">The festival of Kanu is celebrated one day after the
Pongal festival in Tamilnadu.<br /> </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Kanu Pongal is widely celebrated in Brahmin households by ladies for the
well-being of their Brothers, it’s like the South Indian version of Raksha Bandhan.<br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Other communities,</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> especially far<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">mers celebrate this day as Mattu Pongal.<br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><o:p></o:p></span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Kanu day is not considered an auspicious day. In tamil, we call it
as “</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Kari Naal<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">” or “Kanu
Peedai“.<br />
Kanu is celebrated in temples as well by the priests who offer it on behalf of
the Goddesses. </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222;">Every year, on the next day of Pongal, at Sri
Aaravamudhan Sannidhi, Sri Komalavalli Thayar "Kanu Utsavam" will be celebrated.
On that day, along with Sri Komalavalli Thayar, the consort of Sri
Chakkarathazhvar Sri Vijayavalli Thayar, the consort of Sri Ramaswami Sri
Seetha pirati and Sri Rukmini Thayar of Thopputheru Sri Rajagopala Swami
celebrate the Kanu Utsavam in Potramarai Thirukkulam</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">
Kanu is a celebration of sibling bonds. Every festival in India has a
significance and further instils the bonds between families.<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">
On Kanu festival, a lot of varieties of rice are prepared with the freshly
harvested rice. </span></span></div><div style="line-height: normal; margin-bottom: 7.5pt; text-align: left;"><span style="background-color:; font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GVZ_5-2A3j0KJionmMSwpBOKrP51lPn9jEf7cK_S6bVG_80bGnN8sM_mXGIbElW94wLON7XcMiJ4wI36mzkaR9w-5O7MiSHhS9a4i_K0AaC6kdgLS9uxyj1grM4AiAbeYUQQD9KduzwrvrqgNgRVej6_HB4lpCW3lUL_rvYOiWfT-y-Rzhvb2080Ztsq/s1205/Screenshot_20240117_001534_Gallery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1205" data-original-width="1077" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GVZ_5-2A3j0KJionmMSwpBOKrP51lPn9jEf7cK_S6bVG_80bGnN8sM_mXGIbElW94wLON7XcMiJ4wI36mzkaR9w-5O7MiSHhS9a4i_K0AaC6kdgLS9uxyj1grM4AiAbeYUQQD9KduzwrvrqgNgRVej6_HB4lpCW3lUL_rvYOiWfT-y-Rzhvb2080Ztsq/s320/Screenshot_20240117_001534_Gallery.jpg" width="286" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div style="line-height: normal; margin-bottom: 7.5pt; text-align: left;"><span style="background-color:; font-family: arial;"><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">These dishes are then packed and taken by the women to their
parental house/visit their brother’s to be shared with the family. <br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">During this ritual, women and girls sing and pray for
the well-being of their siblings by</span></span><span style="background-color:; font-family: arial;"> offering rice balls to the birds, especially crows,
who represent the ancestors.</span></div><div style="line-height: normal; margin-bottom: 7.5pt; text-align: left;"><span style="background-color:; font-family: arial;"><span lang="EN" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">“K</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">anni” Pongal is celebrated coinciding “Kaanum” Pongal
for the wellbeing of unmarried women and for the fertility<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">.</span></span></span></div><div style="line-height: normal; margin-bottom: 7.5pt; text-align: left;"><span style="background-color:; font-family: arial;"><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /> </span><o:p></o:p></span><b><u><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">How to Pray on Kanu day?<br /> </span></u></b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Women must do the Kanu rituals, first thing in the morning before sunrise and before taking a bath.</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">All the ladies
of the household, including small girls must celebrate this festival.</span></span></span></div><div style="line-height: normal; margin-bottom: 7.5pt; text-align: left;"><span style="background-color:; font-family: arial;">Yesterday’s left over white rice is used, it is mixed with Kumkum(to make red
colour balls), Turmeric(to make yellow colour balls), curd rice balls and sweet
pongal(leftover) balls. Sugarcane pieces are kept on top of each balls as done
in my house by my mother.</span></div><div style="line-height: normal; margin-bottom: 7.5pt; text-align: left;"><span style="background-color:; font-family: arial;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Raw turmeric is
sliced at the bottom and is used rub it on the foreheads of the women/girls
after which namaskaram is done and the Kanu is offered to the birds.</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><b><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">How
to keep the kanu ?<br /></span></u></b></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Make a
Ma-kolam on the terrace or an open back/front yard where birds can visit<br /> </span></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Keep Aarati
ready to take Aarati post kanu. Keep Pooja items like camphor, vilaku(lamp),
betel leaf, banana, pancha patra udrani etc ready for the poojai.<br /></span></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Turmeric
plant leaves should be kept ready, this is usually available as we all would
have bought this for pongal the previous day. Make balls of the rice as
mentioned above and keep in an orderly manner over the turmeric leaves. Offer
the Balls by chanting the prayer below.</span></span></span></div><div style="line-height: normal; margin-bottom: 7.5pt; text-align: left;"><span style="background-color:; font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjve05pwTJiwJFJHZtm3u11Z_Su4jvwQ-TMLjfPGLG3GQAZURedki745ujn3vwXj3t5rQsIBa__2HJDCnZJCDw95DA_lkOgzsOxLMxJcrf5Cyrqq_OZ8mCQTGrc71Hc6YfYPl2Pyy5MSgSDTqLd1rrc3aoY5iScUIuG7p_4gSy7TcSCKBK4yqQQJ2ZMDcTZ/s3460/20240116_124033.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2498" data-original-width="3460" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjve05pwTJiwJFJHZtm3u11Z_Su4jvwQ-TMLjfPGLG3GQAZURedki745ujn3vwXj3t5rQsIBa__2HJDCnZJCDw95DA_lkOgzsOxLMxJcrf5Cyrqq_OZ8mCQTGrc71Hc6YfYPl2Pyy5MSgSDTqLd1rrc3aoY5iScUIuG7p_4gSy7TcSCKBK4yqQQJ2ZMDcTZ/s320/20240116_124033.jpg" width="320" /></a></div><br /><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><br /><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /> </span></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Sprinkle water over them as well as around
them, ring the religious bell, show camphor and pray as follows:-</span></span></div><div style="line-height: normal; margin-bottom: 7.5pt; text-align: left;"><span style="background-color:; font-family: arial;"><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><br /></span><b><i><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Kaaka Pidi vechen, Kanu Pidi vechen,<br /></span></i></b><b><i><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Kaakai kku yellam Kalyanam,<br /></span></i></b><b><i><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Kaakkai kootam pirinthalum ,<br /></span></i></b><b><i><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Namma / Yen kootam piriyatha irukkanam<br /></span></i></b><b><i><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Kuruvi kki seemandham,<br /></span></i></b><b><i><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Poondhaam Pongi Vaazhattum,<br /></span></i></b><b><i><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Pirandhaam Thazhaithu Vaazhattum.<br /></span></i></b><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> <br /></span><i><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">The verse loosely translated would
mean</span></i><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">:<br /><o:p></o:p></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">One ball of rice for the crow,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">One ball of food for the Kanu festival<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">It’s the marriage day for all crows,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Even if the group (family) of crows
separate,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Our / My family should not get
separated,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Sparrow’s baby shower (Seemantham)<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Let the in-laws house overflow with
goodies,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Let the house that we were born in, be
forever prosperous</span></span></div><div style="line-height: normal; margin-bottom: 7.5pt; text-align: left;"><span style="background-color:; font-family: arial;"><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Then do poojai and
finally take Aarati. The eldest lady in the family must rub turmeric on every
other ladies forehead (raw manjal kizhangu)</span></span></div><div style="line-height: normal; margin-bottom: 7.5pt; text-align: left;"><span style="background-color:; font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHRB5anpAsR90i2mW7s6DNlBcraBYhzkXSl2hMHe-Izx3CeXq0I1R9RH15ShjjrZ7bhZOkYZYI7eaXNuqYFWloVzLiy0EmYBWHTTaHz17k-VPA8QplsX1zxdhMz0RROv22CXv72-jjovjCCRvPv-lvoeun3LaMfiLb2BrvVIq5yAk9bO3plukEvo0fLAu/s4000/20240116_131534.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHRB5anpAsR90i2mW7s6DNlBcraBYhzkXSl2hMHe-Izx3CeXq0I1R9RH15ShjjrZ7bhZOkYZYI7eaXNuqYFWloVzLiy0EmYBWHTTaHz17k-VPA8QplsX1zxdhMz0RROv22CXv72-jjovjCCRvPv-lvoeun3LaMfiLb2BrvVIq5yAk9bO3plukEvo0fLAu/s320/20240116_131534.jpg" width="240" /></a></div><br /><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Make sure
to shower(head bath) Immediately, and wash the clothes that you were wearing.<br /> </span></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Then all of them visit older Sumangali
women for their blessings (Some references say that this is done after offering
Kakai pidi and taking bath).<br /> </span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">There’s an auspicious song/blessing
that is usually sung,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Thayodum, thanthayodum,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Cheerodum chirappodum,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Perodum pugazhodum,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Perumaiyodum, keerthiyodum,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Chiruvayathil thaali ketti,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Periyavalaaki, pillaikal pethru<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Kondavan manam magizha,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Thayyal naagi poala,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Thonga thonga thaali ketti ,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Thottilum pilaayumaage ,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Maamiyaar maamanaar mecha,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Nathiyum mamiyum pothra,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Piranthagathor perumai vilanga ,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Pethra pillaigal aayul onga ,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Uthraar uravinarodu ,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Puthaadai puthu malar choodi<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Puthu maapillai marumagalodu ,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Puthu puthu santhosham perugi ,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Aal poal thazhaithu Aruge pal yer odi,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Yendrendrum vaazhanam,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Yeppothum chiritha mugathudan
irukkanam<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">(</span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">தாயோடும்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">, </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">தந்தையோடும</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">,<br /><o:p></o:p></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">சீரோடும்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">. , </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">சிறப்போடும</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">,<br /><o:p></o:p></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">பேரோடும்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">, </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">புகழோடும்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">,<br /><o:p></o:p></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">பெருமையோடு</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">ம்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">, </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">கீர்த்தியோ</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">டும<br /></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">சிறுவயதில்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- , </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">தாலிகட்டி<br /></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">பெரியவளாகி</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">பிள்ளைகள்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">பெற்று<br /></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">கொண்டவன்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">, </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">மனம்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> , </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">மகிழத்<br /></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">தையல்நாயகி</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">போலத்<br /></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">தொங்கத்தொங</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">்க</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">த்தாலிகட்ட</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">ித்<br /></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">தொட்டிலும்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- , </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">பிள்ளையுமா</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">க</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">,<br /><o:p></o:p></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">மாமியார்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">மாமனார்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">மெச்ச</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">,<br /><o:p></o:p></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">நாத்தியும்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">மாமியும்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">போற்ற<br /></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">பிறந்தகத்த</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">ோர்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">, </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">பெருமை</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">விளங்க</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">,</span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">ப்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">,<br /><o:p></o:p></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">பெற்ற</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">பிள்ளைகள்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> , </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">ஆயுள்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">. </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">ஓங்க</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">,<br /><o:p></o:p></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">உற்றார்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">உறவினரோடு<br /></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">புத்தாடை</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">. </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">புது</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">மலர்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">. </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">சூடி<br /></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">புது</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">மாப்பிள்ளை</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- , </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">மருமகளோடு</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">,<br /><o:p></o:p></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">புது</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">. </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">புது</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">சந்தோஷம்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">பெருகி</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">,<br /><o:p></o:p></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">ஆல்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">ோல்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">. </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">தழைத்து</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">. </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">அருகே</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">போல்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">. </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">ஏரோடி<br /></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">என்றென்றும</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">, </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">வாழணும்<br /></span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">எப்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">போதும்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">சிரித்த</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">முகத்தோடு</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">, </span><span face=""Nirmala UI",sans-serif" style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">இருக்கணும்</span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">- .)<br /><o:p></o:p></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> <br /></span><i><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Which loosely translated means</span></i><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> :<br /><o:p></o:p></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">“Along with mother and father,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">With wealth and prosperity,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">With great name and fame ,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Getting married at a young age,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">After maturing giving birth to
children,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Making the husband happy,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Like the goddess Thayyal Nayagi,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">With mangalsutra hanging always(indicating
mangalyam),<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Along with cradle and children,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Being appreciated by the father in law
and mother in law ,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Taken care of well by the mother-in-law
and sister-in-law,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Earning a great name for your parents
family,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">With your own children living very
long,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Along with friends and relatives,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Wearing new clothes and adorning fresh
flowers,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Along with son-in-law and daughter-in-law
,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">With new joys ebbing out,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Spreading like a banyan tree,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Developing deep roots like Arugam
grass,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">You should live forever,<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">And be bestowed with a smile on your
face always.”<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYY63mSGWbmGHfJ_37rg7Ty4o_ABvEKV9wVl_XYGjunfgIY_9de4qJzRq3hrcyoK2Tg9IH5vhwvZ7tdXUqf0iqShsHERHbNT021ZOjz0DZkArTdiOqegyC9RdsjVkz2h3BfMqChapd33DYUYF-5EI58DWBO6yTTGFHCv9oYAoEndcSdXrE3wTATLFzIPQ/s1858/IMG-20230116-WA0139.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1858" data-original-width="1842" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYY63mSGWbmGHfJ_37rg7Ty4o_ABvEKV9wVl_XYGjunfgIY_9de4qJzRq3hrcyoK2Tg9IH5vhwvZ7tdXUqf0iqShsHERHbNT021ZOjz0DZkArTdiOqegyC9RdsjVkz2h3BfMqChapd33DYUYF-5EI58DWBO6yTTGFHCv9oYAoEndcSdXrE3wTATLFzIPQ/s320/IMG-20230116-WA0139.jpg" width="317" /></a></div><br /><br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">On Kanu day a variety of mixed rice(Kalantha
Chaadam).<br /></span><span style="mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Coconut rice, Lemon rice, Tamarind
rice and curd rice. They are offered to God and later the family have a great
picnic lunch in their homes only.</span></span></div>
</div><p style="box-sizing: border-box; color: black; font-family: robotoregular; margin: 0px 0px 10px; word-break: break-word;"></p>Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com0tag:blogger.com,1999:blog-6080651806118192403.post-59601044431703163822020-10-06T00:05:00.000+08:002020-10-06T00:05:07.679+08:00PAN FRIED TOFU <b><u>PAN FRIED TOFU </u></b><br />Tofu is made from soybean curds. It is an excellent source of iron and calcium. Contains no cholesterol. It is naturally gluten-free and low in calories. <br /><br />Tofu is an important source of protein, especially for vegans and vegetarians. <br /><br />Tofu is used as an alternative to meat and used in many Chinese vegetarian dishes as Mock meat here in Singapore. <br /><br />How is Tofu made? <br />Tofu is made by coagulating soymilk to create curds. The curds are then pressed and compacted into the gelatinous white blocks recognized as tofu. <br /><br />To make Pan fried tofu you need to use Extra firm Tofu. <div>Unfortunately, the extra firm tofu was out of stock so I had to buy the silken Tofu (It was slightly difficult to manoeuvre the tofu for this dish) but the end result was lip-smackingly delicious. <br /><br />Pan-fried tofu is a dish that everyone at home will love. It can be served as starters/ finger foods in parties/ social events too. Even those who are not a big fan of Tofu will love this recipe. <br />Tofu is very versatile. You can flavour it with any sauce or curry powders. <br />You can add Pan-fried tofu to fried rice or noodles as well. <br />I have used very simple ingredients. <br />But if you want you can add curry powder, sauces etc while tossing the tofu. <br /><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-C9vUuN2dK8A/X3s-80tKvTI/AAAAAAAA940/NQSiRRB8_JccscUZ20u5USDRw7muADUmQCLcBGAsYHQ/s1449/close%2Bup%2BPFT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1449" data-original-width="1079" height="640" src="https://1.bp.blogspot.com/-C9vUuN2dK8A/X3s-80tKvTI/AAAAAAAA940/NQSiRRB8_JccscUZ20u5USDRw7muADUmQCLcBGAsYHQ/w477-h640/close%2Bup%2BPFT.jpg" width="477" /></a></div><div><br /></div><div><br /></div><div><b><u>Ingredients </u></b><br />Tofu – 1 block (Firm) <br />Corn flour – 2 tablespoons <br />All-purpose flour – 1 tablespoon <br />Red chilli crushed – 2 teaspoons <br />Coarse Pepper – ½ teaspoon <br />Soya sauce – 2 teaspoons (Optional) <br />Salt as per taste (Refer Tip) <br />Oil for frying <br />Coriander leaves for garnish <br />Toasted sesame seeds – 1 teaspoon <br /><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Pz0lCZgcdAc/X3s8RjnL8TI/AAAAAAAA94k/ydCUi-Bp7qw9R2eetZNlA0Jr7FSQZFnPACLcBGAsYHQ/s2000/collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="2000" height="400" src="https://1.bp.blogspot.com/-Pz0lCZgcdAc/X3s8RjnL8TI/AAAAAAAA94k/ydCUi-Bp7qw9R2eetZNlA0Jr7FSQZFnPACLcBGAsYHQ/w400-h400/collage.jpg" width="400" /></a></div><div><br /></div><div><br /><b><u>Method </u></b><br />Tofu comes with some whey (Curdled water), We need to remove all the extra water, so Press the tofu by placing paper towels on the top and bottom of the block and absorb the whey. <br />After this slice the tofu into ½ inch cubes. <br />In a small bowl, combine the tofu with the flours, salt, crushed chilli, soya sauce (Optional) and pepper. <br />Toss gently to coat the tofu well. <br />Take a frying pan or a large skillet, add oil, heat the oil, once hot, Add the coated tofu. <br />Cook, turning occasionally, until golden brown and lightly crispy. </div><div><span style="text-align: center;">Serve it hot, garnished with finely chopped coriander leaves, some crushed chilly and toasted sesame seeds.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BniEnB_jR9A/X3tDabYfX5I/AAAAAAAA95M/OjgPhR_WOZAmqB3sh2LQWtajBjZikUXxwCLcBGAsYHQ/s2048/PFT%2Bbest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2036" height="640" src="https://1.bp.blogspot.com/-BniEnB_jR9A/X3tDabYfX5I/AAAAAAAA95M/OjgPhR_WOZAmqB3sh2LQWtajBjZikUXxwCLcBGAsYHQ/w637-h640/PFT%2Bbest.jpg" width="637" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b><u>Tips </u></b><br /><br /></div><div>· Firm or extra-firm tofu is best for frying <br />· Adjust salt if adding Soya sauce else your dish will become very salty <br />· Pressing the tofu is very important as it allows the tofu to absorb more of the flavours otherwise it will become soggy. <br />· If you would like a firmer pan-fried tofu, freeze the tofu cubes for about 30 minutes. <br /><br /></div><div>· For firm Tofu, you can use less oil and shallow fry but the silken tofu needs oil for deep frying. <br /><br /></div><div><b><u>Variations </u></b><br /><br /></div><div>· You can add paprika, curry powder, turmeric for some colour and flavour <br /><br /> <br /><br /> <br /><br /> </div>Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com0Singapore1.352083 103.819836-26.958150836178845 68.663586 29.662316836178846 138.976086tag:blogger.com,1999:blog-6080651806118192403.post-74222009071830322552020-09-22T00:08:00.003+08:002020-09-22T01:12:13.513+08:00NAAN BREAD EASY HOMEMADE RECIPE WITHOUT TANDOOR/OVEN - ONE POST COVERS ALL NAAN VARIETIES WITH VIDEO<b><u>NAAN BREAD EASY HOMEMADE RECIPE WITHOUT TANDOOR/OVEN - ONE POST COVERS ALL NAAN VARIETIES WITH VIDEO</u></b><br />Naan bread is a very popular bread and originated from the Indian subcontinent. The popularity of Naan is spread far and wide and is available in many restaurants in the World. It’s a very loved bread and can be made with various toppings and fillings <br /><br /><b><u>The story of Naan </u></b><br />The word Naan stems from the Sanskrit word “Nayan” <br />The Persian invasion in India changed the name to “Naan as Naan in old Persian means bread, and in Iran it indicates any kind of bread. <br />Naan has yogurt, milk, and sometimes eggs or butter in it, resulting in a softer texture. When the dough is made, bakers shape it into a ball and slap it on the interior walls of a tandoor, a clay oven. <br />The bread puffs up and bubbles as it cooks. <br />The biggest reason why they taste so good is because they are cooked in a clay oven. The method of preparation and the heat of the oven changes a regular dough to the best tasting bread ever. Naan bread is moist and tender due to the added ghee/butter/oil <br /><br /><b><u>Popularity of Naan </u></b><br />Naan or Nan is a leavened, oven-baked flatbread. It is typical of and popular in West, Central and South Asia. Originally, naan was a general term for various flatbreads from different parts of the world. <br />The Naan bread is served in all the Indian restaurants from all over the world. <br />Naan can also be covered with, or serve as a wrap for, various toppings of meat, vegetables, or cheeses. <br />It can also be dipped into soups such as dal and goes well with Curries. <br />Nan tastes best when it’s served hot, it has a crunch on the top where it’s brown and soft inside and tastes yummy when eaten with curries. <br />Stuffed naans can be eaten as a snack. <br />I will share with you all the variations of the Naan bread in my recipe along with a video. Mesmerize your family and guests with my start recipe that has never failed to impress. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VEZbbsbyyd4/X2jOlWb7VQI/AAAAAAAA93Q/O2gF4rTU75YH-AuT1RTJ8zaKB6yiq6j9wCLcBGAsYHQ/s2048/Naan%2Bclose%2Bup%2Bfotor.jpg" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-VEZbbsbyyd4/X2jOlWb7VQI/AAAAAAAA93Q/O2gF4rTU75YH-AuT1RTJ8zaKB6yiq6j9wCLcBGAsYHQ/w480-h640/Naan%2Bclose%2Bup%2Bfotor.jpg" width="480" /></a></div><br /><div><b><u>Ingredients </u></b><br />(Makes about 8 Naans) <br />Plain flour (Maida) - 2 cups <br />Yogurt (Thick Dahi) – ½ cup <br />Oil – 2 tablespoons <br />Sugar – 1 teaspoon <br />Baking soda – ¼ teaspoon <br />Baking powder – ½ teaspoon <br />Salt as per taste <br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GUPLKsjtzUU/X2jO3tSaizI/AAAAAAAA93c/7xYeWD68HhQyp8DE4dALkLKdqhen-3g6QCLcBGAsYHQ/s2048/Assorted%2BNaan%2BBasket%2BFotor.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1480" data-original-width="2048" height="462" src="https://1.bp.blogspot.com/-GUPLKsjtzUU/X2jO3tSaizI/AAAAAAAA93c/7xYeWD68HhQyp8DE4dALkLKdqhen-3g6QCLcBGAsYHQ/w640-h462/Assorted%2BNaan%2BBasket%2BFotor.jpg" width="640" /></a></div><br /><div><b><u>Method </u></b><br />Sieve the Plain flour. <br />In a bowl, take the sieved flour, Add the baking soda and baking powder, Salt as per taste, sugar, mix well. <br />Add oil and mix, Add the Yogurt and mix well. You don’t need to add much water. Try to mix all the ingredients well and knead into a soft dough. If required, take little warm water to bind the dough properly. <br />Knead the dough for at least 15 minutes. <br />Once the dough is done, you will notice that your hand comes out clean, take a teaspoon of oil and lightly apply to the dough. Cover with a wet muslin cloth. <br />Let the dough sit for about 2 hours in a warm place (See Tips) <br />After 2 hours, you will notice that the dough has risen. <br />Now, divide the dough in parts. <br />Take one part and roll it in the flour. <br />Then Roll the naan one at a time on a lightly floured surface. Roll it in the shape and size of your choice. <br />Brush on some water lightly on one side of the naan. <br />Heat the tawa on medium heat and put the side with the water over the tawa, once the naan start bubbling and dough start drying (Refer to the video) <br />Turn the Tawa and place the top side of the over the flames keeping about 2 inch away from the flames to cook the naan from the top. You will see brown spots appearing, move the Naan evenly over the flame so even browning happens. Once the naan is cooked to your satisfaction, use a spatula and remove from the Tawa. Your Plain Naan is ready. Refer below the different variations of Naan. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="493" src="https://www.youtube.com/embed/xqyxC81mn_I?autoplay=1" width="553" youtube-src-id="xqyxC81mn_I"></iframe></div><br /><div><br />
<b><u>Variations </u></b><br /><i>Shape & Size</i> – Roll the Naan in small, medium or large size as you like it. Some like the Naan Shape to be round, some a triangle, some a square, roll it to your desired Shape. <br /><br /><b><u>BUTTER NAAN </u></b><br />Cook the Naan as above and once done, brush butter liberally on the top. Your butter Naan is ready. <br /><br /><div><b><u>CORIANDER NAAN </u></b><br />After rolling the Naan, place a few coriander leaves (Chopped) on the naan and press gently with a rolling pin and then cook as above. <br /><br /><b><u>METHI NAAN (Fenugreek leaves) </u></b><br />After rolling the Naan, place a few Methi leaves (Chopped) on the naan and press gently with a rolling pin and then cook as above. If don’t have the fresh Methi, you can use Kasuri methi (Dried Methi leaves) <br /><br /><b><u>PUDINA NAAN (Mint leaves) </u></b><br />After rolling the Naan, place a few Mint leaves (Chopped) on the naan and press gently with a rolling pin and then cook as above. <br /><br /><b><u>GARLIC NAAN </u></b><br />When you make a Ball then roll it into a small naan, Add 2 teaspoons of finely chopped Garlic in the middle, seal the ball with the garlic in the middle, roll the naan and then cook as above. <br /><br /><b><u>KASHMIRI NAAN (A sweet Naan loved by the Kashmiris) </u></b><br />When you make a Ball then roll it into a small naan, add 2 teaspoons of Tutti frutti (Green and red colour available in the market), some raisins, seal the ball with the stuffing in the middle, roll the naan and then cook as above. <br /><br /><b><u>DRYFRUITS NAAN (An exotic dessert Naan) </u></b><br />When you make a Ball then roll it into a small naan, Add 1 teaspoon of Khoya (mawa), 1 teaspoon of dry fruit like slivered, almond, pistachio and cashew nut, seal the ball with the stuffing in the middle, roll the naan and then cook as above. <br />Tutti frutti and raisins can also be added. This tastes like a dessert. <br /><br /><br /></div><div><b><u>Tips </u></b><br /><br /></div><div>· After kneading the dough, cover with a muslin clothe. Now, On your microwave with nothing in for about 2 minutes. The inside of the microwave becomes warm. Keep the bowl with the Naan dough inside covered with a cloth and close. This helps in raising the dough well. <br /><br />· Use only Stainless Steel or Iron Tawa. This recipe won’t work with Non-stick Tawas or very smooth surfaces like Anodized. <br /><br />· Spread the water evenly, if you don’t spread the water evenly, the naan may fall off the Tawa. <br /><br />· If the Naan falls of from one side while cooking it over the flame, don’t worry. Just take a teaspoon of water and add it like you add for dosa and stick it back. <br /><br />· Nigella seeds (Kalaunji/ Onion seeds) are commonly added to naan. <br /><br /> <br /><b><u>SUPER TIPS </u></b><br /><br />· The same dough you can use for Pizza as well.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com0Singapore1.352083 103.819836-26.958150836178845 68.663586 29.662316836178846 138.976086tag:blogger.com,1999:blog-6080651806118192403.post-70770002645817375602020-08-25T15:56:00.000+08:002020-09-02T16:09:18.848+08:00MANGO MODAK / MANGO PEDA / MANGO BARFI <b><u>MANGO MODAK / MANGO PEDA / MANGO BARFI </u></b><br />Every year for Ganesh Chaturthi I prepare various items as a Neivedhyam(Offering) to the Lord. Some of the items are tedious and time-consuming and need some advanced preparation. I always look for easy recipes that will cut short my time and give me more time for prayers than preparations. <br />This year, I tried out the Mawa Modak made with Mawa / Khoya / Khawa. <div>The Khoya is easily available now in Singapore, this makes it easier to prepare this dish unlike when you need to prepare khoya at home. <br />This recipe is so easy that I raised the bar by adding an exotic mango flavor to it. <br />In my excitement, I prepared this almost 3 times during the 10 day long Ganesh Chaturthi festival this year. I felt like a pro in making mawa modaks, especially when I received the comment, “You can start a business making these modaks”. <br />Nothing can beat the taste of freshly prepared sweets in comparison to the store bought one’s kept in a refrigerators and I realized that they are adding some kind of flour to the Mawa, as you can feel a powdery taste when you consume them. It’s not prepared with pure Mawa as we prepare at home. <br />Do try making this beautiful sweet. <br />Use the same recipe to make 4 different types of variations <br />Find the recipe below, For the Mawa Modak (Use the below recipe minus the mango pulp). <br />The mango modak can be made into a peda or burfi as well. <br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YCBLeVfmyME/X09P7_6i7XI/AAAAAAAA9wM/mfGhTK5ZsA01rr_oUdxJAYzSWf-HdXSeACLcBGAsYHQ/s2048/Mango%2Bmodak%2BFotor.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1749" height="800" src="https://1.bp.blogspot.com/-YCBLeVfmyME/X09P7_6i7XI/AAAAAAAA9wM/mfGhTK5ZsA01rr_oUdxJAYzSWf-HdXSeACLcBGAsYHQ/w684-h800/Mango%2Bmodak%2BFotor.jpg" width="684" /></a></div><div><br /><b><u>Ingredients </u></b><br />Khoya – ¾ cup <br />Milk powder – ¼ cup <br />Sugar – 1/3 cup <br />Mango pulp – ½ cup <br />Cardamom powder (Elaichi powder) – ¼ tsp <br />Nuts for garnish <br />Kesar a few strands <br />Ghee – 1 tbsp <br /><br /><b><u>Method </u></b><br />Heat a Wok/pan, Add the grated khoya. You will notice that the Khoya turns into liquid, Add in the milk powder and stir well. This enables the mix to dry fast. To this add the 1/3 cup Sugar, stir the mixture well. After adding the sugar you will notice that the entire mixture is becoming runny as the sugar melts, At this point, add in the mango pulp and the cardamom powder, give it all a good stir so that the mixture becomes even. After about 2 minutes add in the Kesar and the dry fruits and mix again. Keep roasting the entire mix until the water is completely gone as shown in the video and the mixture starts to roll up and leave the sides of the pan. <br />Let it cool down. <br />Once cool, take a ball in your hand and press into the modak mould, remove the extras and when you open you get a beautiful modak. I absolutely loved using the mouold, as all my modaks were of the same shape and size and looked so picture perfect!!! <br />That’s it, simple and easy and an exotic neivedhya prasad for my Lord Ganesha. <br /><br /><b><u>Tips </u></b><br />· Preferably use a nonstick wok/pan <br /><br />· You can add the nuts to the mix while cooking or when you make the modak you can add it as a center filling. <br /><br />· If you don’t have the modak moulds, just shape it in the shape of a modak and with a toothpick draw lines like I did, but eventually I bought a modak mould. <br /><br /><br /><b><u>Variations </u></b><br />· You can make various flavors of the modak by adding different ingredients, but the basic recipe remains the same. <br /><br />· You can use the mix to make a peda. Make balls of the mix, put a pistachio on top and press it down into a flat peda. <br /><br />· You can use the mix to make a burfi, but spreading it on a tray and then cutting it into squares or diamond shapes.<div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div></div>Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com0Singapore1.352083 103.819836-51.88856516731331 33.507335999999995 54.59273116731331 174.132336tag:blogger.com,1999:blog-6080651806118192403.post-37087512728318366492020-08-13T22:54:00.004+08:002020-08-14T12:55:50.742+08:00CRISPY MASALA PAV (BITE SIZED) / CRISPY & SPICY BITE SIZED BUNS <b><u>CRISPY MASALA PAV (BITE SIZED) / CRISPY & SPICY BITE SIZED BUNS </u></b><br />Mumbai is famous for its street food and Masala pav is yet another Mumbai innovation which consists of a Pav laden with spicy masala. <br />If you are in a mood for pav bhaji or Masala Pav and do not want to indulge in the elaborate preparations and want to rustle up something quick to satisfy your cravings. Here is a recipe, which is quick, easy, tastes equally good. <br />This recipe can be made as a starter for parties or you can enjoy them as a quick fix meal. <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oa4u__gkxI0/XzVThutNbMI/AAAAAAAA9tY/WPrJdrWXnCg1rqvnh2VuNUlVr0XQ9VmPwCLcBGAsYHQ/s2048/Masala%2Bpav%2B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1886" height="640" src="https://1.bp.blogspot.com/-oa4u__gkxI0/XzVThutNbMI/AAAAAAAA9tY/WPrJdrWXnCg1rqvnh2VuNUlVr0XQ9VmPwCLcBGAsYHQ/s640/Masala%2Bpav%2B3.jpg" /></a></div><div><br /></div><div><b><u>Ingredients</u> </b><i>(Serves 4) </i></div><div>Pav – 1 Ladi (6 pavs) <br />Onion – 2 medium size <br />Tomatoes – 1 big <br />Green chillies – 2 chopped small <br />Ginger-garlic paste – 1 tsp <br />Cumin seeds – 2 tsp <br />Asafoetida – a pinch <br />Pav bhaji Masala – 1 tbsp <br />Kashmiri Red chilli powder – 1 tsp <br />Lemon – squeeze the juice of ½ a lemon (Optional) <br />Coriander for Garnish <br />Oil for frying and cooking <br /><br /><b><u>Method </u></b><br />Take a ladi pav and cut them into bite size squares. Keep aside. <br />Shallow fry until crisp, you can alternatively toss a tsp of oil mix well and toss them into the air fryer for about 15 minutes until crisp. Keep aside. <br />Now finely chop the onions, tomatoes & Green chillies. <br />Melt a tablespoon of butter/Oil in a pan on medium heat. Once the butter melts, add cumin seeds and let it crackle. <br />Add a tsp of ginger garlic paste, saute for ½ a minute, followed by the finely chopped green chillies and saute for another ½ a minute. <br />Now, Add the chopped onions and mix. <br />Cook till the onions become translucent and then add chopped tomatoes. Add Asafoetida, pav bhaji masala, salt and Kashmiri red chilli powder. Mix well. Cook until there’s no more water left. (Refer to Tips). <br />Toss in the Fried pav bits. Toss well until you see the masala coats the pav completely. </div><div>You can cover the pan for about a minute and let the aroma enter into the pav bits. Do not cover until it starts steaming then your pav bits will become soggy. This step is optional. </div><div>Squeeze half a lemon without the seeds. <br />Garnish the Bite sized Masala Pav Bits with freshly chopped coriander leaves. <br /><br /><i><u><b>Serving Instructions </b></u></i><br /><br />· Serve your Masala Pav hot. <br /><br />· Alternatively, you can place the Bite sized masala coated pavs on a platter with toothpicks inserted as a party starter <br /><br /> <br /><u><b>Tips </b></u><br /><br />· As mentioned above you can shallow fry the pav bits on a skillet or Air fry them. <br /><br />· <b>Do not</b> deep fry as the pav tends to absorb too much oil and becomes very oily. <br /><br />· The masala shouldn’t be dry but it shouldn’t be too watery either. So, cook till the masala reaches that consistency. If you find the masala too dry, then add ½ a cup of water and cook for about 5-7 minutes till you achieve the desired consistency. </div><div><br />· Do not cook after the lemon juice is added, as it may make it bitter <br /><br /><br /><b><u>Variations </u></b><br /><br />· You can completely avoid frying the Bite sized pavs and just toss them in the masala. I just like it a bit crisp, so this is my recipe <br /><br />· Vegans can avoid butter in the recipe. <br /><br />· You can add Kasuri Methi for added flavour. <br /><br />· You can add Green bell pepper (Capsicum). If adding Capsicum, Chop finely and saute with the tomato. <br /><br />· Lemon Juice is Optional.<div><br /></div><div><br /></div></div>Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com1Singapore1.352083 103.819836-26.958150836178845 68.663586 29.662316836178846 138.976086tag:blogger.com,1999:blog-6080651806118192403.post-32767352607943645352020-08-11T00:33:00.002+08:002020-08-14T12:51:49.432+08:00UPPU SEEDAI / SALTED CHEEDAI (SAVOURY CRUNCHY RICE BALLS) <b><u>UPPU SEEDAI / SALTED CHEEDAI (SAVOURY CRUNCHY RICE BALLS) </u></b><div>GOKULASHTAMI / KRISHNASHTAMI /JANMASHTAMI /KRISHNA JAYANTI, the Birthday of Lord Krishna is round the corner and one of his favourites is Seedai/Cheedai, a savoury crispy crunchy rice lentil balls. <br />Every year during Gokulashtami Amma used to make Seedais and we used to absolutely love them. We as kids used to toss Seedais into our mouth or each other’s mouth to see if we can aim right, we used to enjoy this challenge although, we used to get scolded for it. <br />Making seedais was a family ritual, with all of us involved in the rolling the dough balls. <div>Ah!!! Missing those days of family bonding so much, especially in making seedai, the more the people the merrier it would be. </div><div>Appa (the major general of our little army) would trick us into competing on who would roll out more seedai balls quickly, we would immediately take on the challenge, so we can win. We would await this ritual every year eagerly until one year, Amma had kept everything ready but as she popped the seedais into the oil, the seedais burst and the oil splattered and she got burnt badly, she had very bad burn marks on her stomach and hand. <br />My Appa got so angry that he threw all the dough into the bin and told Amma that henceforth she should not make any Bakshanam(Savouries) that would have the potential to burst and that was that. Appa used to buy all the Bakshanams from our dear Madras Stores(Readymade). </div><div>Amma used to prepare Appam, Vadai etc for neivedyam but no more savouries. <br />The fear continued and I never attempted making seedai to as the incident had scared me. Anyways, Grand Sweets (Chennai) available in our Abdul Rahim stores, Upper dickson road, Singapore was always there for my rescue, Jai Ho!!! <br />But looking at so many people attempting this savoury, I got tempted to try too. <br />Just to be honest with you, I’m a "quick gun Murugan" chef and like quick recipes I don’t like to do too many laborious preparations. So in my recipe I have used the store-bought Rice flour and Udad flour (readymade flours), I have used dessicated coconut as well. <br />Here’s my recipe of the Seedai, My recipe can make about <b>½</b> a kilo (500 gms) of Seedais <br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-h9y8Fw6LCbY/XzF1fA8wxVI/AAAAAAAA9so/dC-cFiH9l383PzfRVhCCSZw9CYaQ2dj2ACLcBGAsYHQ/s2048/closeupSM.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="800" src="https://1.bp.blogspot.com/-h9y8Fw6LCbY/XzF1fA8wxVI/AAAAAAAA9so/dC-cFiH9l383PzfRVhCCSZw9CYaQ2dj2ACLcBGAsYHQ/w600-h800/closeupSM.jpg" width="600" /></a></div><div><br /></div><div><br /></div><div><b><u>Ingredients</u></b> (Makes about <b>½ kg</b> of Seedai) <br />Rice Flour – ¾ cup <br />Split white lentil (Udad Dal /Urad dal/ Ulutham parippu) Flour – 1 tbsp <br />Split Bengal Gram lentil (Chana Dal/Kadalaparuppu) - 1 tbsp <br />Grated Coconut – 2 tbsp <br />Asafoetida (Hing / Perungayam) - ½ tsp <br />Butter – 1 tbsp <br />Salt as per Taste <br />Oil for Deep Frying <br />A muslin cloth or towel <br /><br /><b><u>Method </u></b><br />Soak the Chana dal in water for about 15 minutes. <br />Dry roast the flours in a non-stick pan for about 2-3 minutes in a low flame, ensuring to stand and monitor the roasting and not letting it change colour or catch the bottom. Let it cool down. <br />Now, Sieve the Flours, this is very important. Do not use the flour which has not passed through the sieve. This ensures that you get a smooth flour with no lumps. <br />Now, in a deep Mixing ball, Add the flours as per the measure above, add in the grated coconut, asafoetida, butter, the soaked and drained Chana dal and salt as per taste. Mix well, the butter should get one with the flour, so that when you hold it in your hand, it forms the shape of your hand. Then add water little by little and knead well to make a smooth dough. The best part about rice flour is it’s easily manageable with people who are not much experienced as well. <br />The dough should be stiff and not sticky to your hands. Add water slowly, sprinkle little by little if not confident. <br />Now, grease your fingers with some oil, take a small quantity of dough and roll it into a tiny ball. <br />While rolling, we need to roll it gently into a pliable ball, if too hard the seedai may burst. <br />Do not make big balls, the smaller the balls, the crunchier they turn out. Continue making the balls. <br />If you do not have people helping you making the balls while you are frying then you need to wet a muslin cloth, squeeze the excess water, the cloth must be moist and throw the balls onto the moist cloth, this is to ensure that the flour doesn’t get dry. Rice flour gets dry very fast. <br />As you keep making the balls then just cover it with the cloth gently. <br />Once finished rolling all the balls check, if you feel the balls are moist, allow them to dry out a bit before you start frying <br />Now comes the frying part, this by far is the most crucial part of making the Seedai. <br />Before you start, frying we need to ensure that the oil is nice and hot, but not fuming hot. Put a tiny pinch of dough to check first, if you see that the dough comes rising to the top, means your oil is ready. <br />I usually out one as a test run to see how it reacts (Because of my fear factor), once done, and all ok I add batches of about 15-20 balls at a time. Once you put in a batch of seedais in oil, keep the strainer ladle on top just in case and do not turn them immediately. Increase the flame a bit as when you drop a batch the temperature goes down, after about a minute, lower the flame and slowly turn the seedais to the other side. Let them fry on one side. If we keep the flame high to speed up the process, the seedai will turn brown and instead of being crunchy will be cooked on the outside and chewy on the inside. <br />The right temperature and being alert during the frying process is a must to ensure perfect seedais. Deep fry the balls until golden in color and you can feel them sound like little marbles on your ladle. Remove and drain excess oil on a paper towel. Allow it to cool down, then store the seedais in an airtight box. <br />I made this is as a neivedhyam Bakshanam for Gokulashtami. It gave me immense pleasure to serve my Lord, the Home made seedais made with love. <br />Enjoy these little crunchy balls on the go or as a snack with your tea/coffee. </div><div><br /></div><div><b><u>Statutory Warning !!!</u></b><br />Do not pop into your mouth, the hot seedai balls once out of the oil you may burn your tongue. Let it cool down first. The crunch comes only once cool down.<br /> <br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-XMxMhHoIT8I/XzF17By4ytI/AAAAAAAA9sw/_Dq-AETilPkkBIQ8wZJOApFu1dEZ5AOSwCLcBGAsYHQ/s2048/distant%2Bshot%2BSM.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1980" height="640" src="https://1.bp.blogspot.com/-XMxMhHoIT8I/XzF17By4ytI/AAAAAAAA9sw/_Dq-AETilPkkBIQ8wZJOApFu1dEZ5AOSwCLcBGAsYHQ/s640/distant%2Bshot%2BSM.jpg" /></a></div><div><br /> <br /><b><u>Tips </u></b><br /><br /></div><div>· Follow the ratio exactly as given in my website. We need to use the right ratio otherwise the seedai will not turn out good. Adding more udad dal flour, makes the seedai burst open as well and you will see that the color would become dark, similarly adding less udad dal flour makes the color very light. <br /><br />· You can sieve the flours twice to ensure that the flour is butter smooth, this ensures that the seedais won’t burst when frying. Better to be safe than sorry since we are using the store-bought readymade flours. Anil Rice flour/Kuzhakattai flour/Idiyappam flour are all good to make this recipe.</div><div><br /></div><div>In my recipe I have used dessicated coconut. Incase, you are using fresh coconut roast them to a pink colour. After roasting, let it cool before adding to your flour mix.</div><div><br /></div><div>· Adding more butter will make the seedai too brittle. <br /><br />· To make more just double the measurements given </div><div><br /></div><div><br /> <br /><b><u>Variations </u></b><br /><br /> · Vegans can replace butter with 1 tablespoon of Coconut oil, if adding oil, slightly warm up the oil before adding. <br /><br />· For those who want to make it the traditional way using the home made rice flour, which is considered by the elders and experienced as the best due to its smooth texture and also because you know what rice goes into the making. <br /></div></div>Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com2Singapore1.352083 103.819836-26.280905182730354 68.663586 28.985071182730355 138.976086tag:blogger.com,1999:blog-6080651806118192403.post-41681857417298519042020-07-30T18:22:00.001+08:002020-07-30T18:22:58.084+08:00YANG CHOW FRIED RICE (VEGAN) <b><u>YANG CHOW FRIED RICE (VEGAN) </u></b><br />Did you’ll know that the Chinese Filipinos are one of the largest overseas Chinese communities in Southeast Asia. <br />The trade with China was the beginning of a major influence and contribution within the Filipino culture. One major influence that the Chinese contributed within the culture was culinary arts. Some culinary techniques that the Filipinos were taught include sauteed dishes, rice cakes and noodle dishes(like Pancit!). <br />Yang Chow Fried Rice is one of the dishes that was born out of this fusion. It’s very popular in the Philippines. <br />The dish contains Barbecued Pork known as Char Siu and shrimps, but I have replaced it here with Soya Nuggets. <br />This dish is a complete meal in itself. <br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nBKsBdhqfdQ/XyKfUnmGhqI/AAAAAAAA9oA/9OMZ21TUj9Yzk9VqvSRa7-KfvSx6rVXMgCLcBGAsYHQ/s2048/yang%2Bchow%2Bfried%2Brice%2B1%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1645" height="640" src="https://1.bp.blogspot.com/-nBKsBdhqfdQ/XyKfUnmGhqI/AAAAAAAA9oA/9OMZ21TUj9Yzk9VqvSRa7-KfvSx6rVXMgCLcBGAsYHQ/w514-h640/yang%2Bchow%2Bfried%2Brice%2B1%2B%25281%2529.jpg" width="514" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /><br /><br /><div><b><u>Ingredients</u></b> <i>(Serves – 4) </i><br />Rice – 2 cups <br />Soya nuggets – 1 cup <br />Soya sauce - 1 ½ tbsps <br />Onion – 1 chopped <br />Green peas - ¾ cup <br />Carrots – 1 julienned <br />French Beans – 1 julienned <br />Corn – ½ cup <br />Lettuce – 8- 10 leaves <br />Ginger minced – 1 tsp <br />Garlic minced – 1 tsp <br />Sugar - 1 tsp <br />Cooking Oil – 3 tbsps <br />Salt as per taste <br /><br /></div><div><b><u>Method </u></b><br />Cook the rice or preferable use cooked rice from the day before Rinse out the soya nuggets, Soak the soy chunks for at least 15 minutes in boiling hot water with a pinch of salt. Once done, dunk them in some cool water. Drain the nuggets through a colander, now squeeze out the excess water the chunks have absorbed. <br />The next step is preparing the vegetables. <br />In a wok, add oil and then sauté the ginger and garlic. <br />Add in the onions, cook for a minute, then add in the soy chunks, saute nicely. We want the nuggets to absorb as much flavor as possible, add a teaspoon of soya sauce and stir further more for another 2-3 minutes till you see the nuggets getting done, <br />then add in all the vegetables and stir fry on a high flame, add salt and toss well. The vegetables should be done but crunchy and not over cooked. At this point, add the rice and mix well. <br />Put-in the soy sauce, sugar, and salt (Be careful when adding salt, as the soya sauce has a salty taste as well). Mix well and let it get cooked on a low flame with the lid on for about 10 minutes, so that the rice absorbs all the flavors. After this, toss in the chopped spring onion leaves. Cook without lid for 2 minutes while mixing with the other ingredients. <br />Your Yang Chow Fried rice is ready to eat.<br />Serve hot with some chilly marinated in soya sauce. <br /><br /><br /><b><u>TIPS </u></b><br />· I have used Thai Rice in the recipe. The important thing to note is the rice should fluff up well and not be sticky. This fried rice works well with Leftover rice which is taken cold from the refrigerator as it tends to be non sticky. In case of using freshly cooked rice, spread the cooked rice on a big plate for it to cool down and become separate so it can be used to make the fried rice. <br /><br />· The soya nuggets can be replaced with tofu or even tempeh if you like. Or you can use Mock meats available easily in the Asian Section of the supermarket. <br /><br /> <br /><b><u>VARIATIONS </u></b><br />· This recipe is Vegan Friendly <br /><br />· Soya Nuggets is used as a meat alternative, the original recipe uses Barbecued Pork and shrimps, so those who can eat meats can add this to the fried rice.</div></div>Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com0Singapore1.352083 103.819836-55.509131729332985 33.507335999999995 58.213297729332986 174.132336tag:blogger.com,1999:blog-6080651806118192403.post-78550349252968092922020-07-24T15:35:00.002+08:002020-07-24T17:08:59.389+08:00THE SIGNIFICANCE OF AADI POORAM<div dir="ltr" style="text-align: left;" trbidi="on">
<b><u>THE SIGNIFICANCE OF AADI POORAM</u></b><br />
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Today is a very Auspicious Day. As per the Tamil Calendar, Today is Aadi Pooram (Tamil: ஆடிப்பூரம்), plus it's Aadi Velli (Fridays during this month is of great significance) and added to that it's Naga Chaturthi.</div>
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What's this Aadi month all about?<br />
Ashadha or Aashaadha or Aadi is a month of the Hindu calendar that corresponds to June/July in the Gregorian calendar.<br />
Aadi month this year is from July 16th – August 16th (32 days), it is the 4th month of the Tamil Calendar.<br />
Aadi month in 2020 corresponds with Ashadha Month and Shravan Month in North Indian Hindi Calendars which follow the (Purnimant Panchangam) and other Amavasyant Panchanga systems (Telegu, Kannada , Marathi and Gujarati)<br />
The next six months from Aadi to Margazhi is the Dakshinayana punyakalam. It marks the beginning of the night of Devas.<br />
Traditionally, Aadi month is considered as inauspicious and most people avoid auspicious ceremonies during this period.<br />
This month is special for Goddess Shakthi. People worship Goddess and her different forms during this month to get her blessings for their wealth and happiness.<br />
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<tr><td class="tr-caption" style="text-align: center;">Andal Thirukalyanam Pic courtesy - Tamil Brahmins</td></tr>
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<b><u>The Significance of Aadi Pooram</u></b><br />
Aadi Pooram (Tamil: ஆடிப்பூரம்), also called as Aandal Jayanti is a prime festival of Tamilians.<br />
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Aadi Pooram is the celebration of the birth day of Goddess Andal, an incarnation of Goddess Lakshmi.<br />
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This festival is celebrated during Aadi month in the Tamil calendar that corresponds to the English months of July-August.<br />
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It is celebrated with great enthusiasm and fervour in the places all over the world with Tamil population.<br />
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The word ‘Aadi’ signifies the fourth month in the Tamil calendar while ‘Pooram’ denotes one of the 27 Nakshatras mentioned in the Hindu Astrology.<br />
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The story of Goddess Andal is known all through the state of Tamil Nadu and her devotion to Sri Ranganatha (a form of Lord Vishnu) is widespread in the whole of southern India.<br />
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The celebrations of Aadi Pooram are very splendid in almost all the Lord Vishnu temples located in Tamil Nadu.<br />
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The day also holds immense significance in Goddess Shakti temples scattered all over the country. The day of Aadi Pooram is also observed as the day of Goddess Shakti as it is believed that the Goddess herself comes to Earth in this auspicious day, to bless Her devotees.<br />
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The devotees therefore worship their deity with full dedication to lead a happy and prosperous life.<br />
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In the Saiva temples, the day of Aadi Pooram is observed as the festival of ‘Valaikappu’. In the event, glass bangles are offered to Goddess Andal and then distributed among all devotees. It is believed that by wearing these bangles, the couples will be blessed with offspring and also when pregnant women wear these bangles; it shields their child from all the evil forces.<br />
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<b><u>Rituals during Aadi Pooram</u></b><br />
Aadi Pooram is a 10-day festival observed with great pomp and show in all Lord Vishnu temples in the state of Tamil Nadu. Of these, the last day (10th day) is observed as ‘Aadi Pooram’ and a grand marriage ceremony of Goddess Andal and Sri Ranganathaswamy is conducted. This event is also known as ‘Thirukalyanam’.<br />
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On the day of Aadi Pooram, the women of the household get up early and start making the preparations. They decorate their house beautifully with kolam. Goddess Andal is fond of lotus flower, red color and kalkandu rice. The women of the household make an elaborate meal for offering to the Goddess.<br />
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In the temples, Goddess Andal is adorned with silk saree, glittering jewelleries and garlands. An elaborate feast is offered to the Goddess that is contributed by every household in the community. As the festival of Aadi Pooram celebrated the marriage of God and Goddess, thousands of devotees visit the temples to witness this ceremony.<br />
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Special rituals are performed on this day that is accompanied by playing the traditional music. The celebrations continue till late at night and then after the ‘aarti’ the food is distributed among the devotees.<br />
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On this auspicious day, the devotees also read the ‘Thiruppavai’ and ‘Lalitha Sahasranamam’.</div>
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<tr><td class="tr-caption" style="text-align: center;">"Goddess Andal"Pic courtesy - Picuki.com<br />Artist Vishnu </td></tr>
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The celebration of Aadi Pooram is very elaborate in the Goddess Andal temple at ‘Srivalliputtur’, which is the birth place of Aandal located in Tamil Nadu. The 12-day festival here marks the birth star of Goddess Andal. This festival is also observed as a big event at ‘Srirangam Sri Ranganath Temple’ for a period of ten days. On the last day, the marriage ceremony of Lord Ranganatha and Andal is held with great pomp and show. It is a popular belief that unmarried girls who worship Goddess Andal on the last day will very soon get married. Moreover, when the festival of Aadi Pooram falls on a Friday, as per the belief, it becomes more auspicious and the celebrations become more elaborate with countless rituals.<br />
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So, Celebrate Today, Chant God’s name and let’s pray for peace and joy in the world.</div>
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Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com1Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-85373863676612473592020-07-23T00:27:00.000+08:002020-07-24T00:29:26.228+08:00BOTTLE GOURD HALWA / LAUKI KA HALWA/ DOODHI KA HALWA WITH KHOYA & CHAR MAGAZ <div dir="ltr" style="text-align: left;" trbidi="on">
<b><u>BOTTLE GOURD HALWA / LAUKI KA HALWA/ DOODHI KA HALWA WITH CHAR MAGAZ </u></b><br />Bottle gourd is very good for health, it’s packed with nutrition, but unfortunately, it’s not very popular at home. Whenever I buy bottle gourd it lies around in the fridge and sometimes needs to be stashed. <br />The moment I say I will prepare bottle gourd, the kids will say “NO”, and it will have to go back inside the fridge. This time it was a week and the kids were not ready to eat the bottle gourd, and I also didn’t have the energy to force them, so I decided to make the Doodhi ka halwa, which is my favorite. <br />It tastes yummy with crisp Maida pooris which I had tasted in a friend’s house who belongs to Madhya Pradesh. I think it may be a specialty there or probably their family favorite combination, but I loved it too. <br />The last time I made this halwa, I added Char magaz. <br />Char Magaz is a mixture of four types of melon seed kernels – watermelon, pumpkin, cucumber and rock melon (cantaloupe). You can find these seeds in the Indian Grocery Store. <br />These seeds contain several nutrients and provide nourishment and strength to the body. <br /><br /><div class="separator" style="clear: both; text-align: center;">
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<b><u>Ingredients </u></b></div>
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Bottle Gourd – 500 gms </div>
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Milk – 2 cups <br />Sugar – 1 cup <br />Ghee - ¼ cup <br />Khoya /Mawa (Milk Solids) – ½ cup (Optional) <br />Cardamom – 4 pods <br />Dry Fruits – Almonds/Pistachio slivered for garnish <br />Char Magaz seeds – 1 tbsp (Optional) <br /></div>
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<b><u>Method </u></b><br />Peel bottle gourds, then remove the seeds. </div>
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Grate bottle gourd properly. <br />Now add the grated bottle gourd in a pressure cooker/pan and add 2 cups milk and cardamom powder. If using the pressure cooker, cook up to 3 whistles. If using Pan cook until tender. <br />Now in a nonstick pan, add some ghee and when warm add the boiled bottle gourd and cook until all the milk is absorbed into the bottle gourd. <br />Now add sugar. <br />Cook on low flame for 10 minutes or until sugar has dissolved. <br />You will notice that after adding sugar the mixture will become watery. Keep stirring until the sugar is absorbed and the water dries up. <br />Meanwhile, in a small pan add 4-5 tablespoons of ghee. Add the dry fruits, Slivered almonds, pistachios and Char Magaz and slightly sauté. <br />Add this to the Halwa, mix well. <br />Cook for another 2-3 minutes and serve warm <br /><br /><a href="https://1.bp.blogspot.com/-3w9gcETuT74/Xxm6S1zDQWI/AAAAAAAA9mM/cz4KujjIK-w77rMZPIyxeLTba_6HcY_swCLcBGAsYHQ/s1600/new%2Bbgh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1077" data-original-width="1077" height="640" src="https://1.bp.blogspot.com/-3w9gcETuT74/Xxm6S1zDQWI/AAAAAAAA9mM/cz4KujjIK-w77rMZPIyxeLTba_6HcY_swCLcBGAsYHQ/s640/new%2Bbgh.jpg" width="638" /></a></div>
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<b><i><u>Serving suggestions </u></i></b><br />Serve warm <br /><br /><b><u><br /></u></b><div>
<b><u>VARIATIONS </u></b><br /><br />· You can skip the khoya in this recipe and cook without it as well. <br /><br />· Vegans can avoid all dairy ingredients like Milk, Khoya and Ghee.</div>
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Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com1Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-77263691623643517162020-07-16T18:09:00.000+08:002020-07-16T18:09:05.288+08:00PINAKULUANG / NILAGANG OKRA (STEAMED OKRA / OKRA SALAD) <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u>PINAKULUANG / NILAGANG OKRA (STEAMED OKRA / OKRA SALAD) </u></b><br />I’m absolutely loving, cooking Asian dishes at home, some of the dishes are so simple, you never knew that cooking could be this simple and the best part is the nutrients are intact. <br />One such dish is the Steamed Okra /Ladies Finger. This dish is a simple and economical dish and very affordable. <br />In the Indian cuisine we add a lot of spices to enhance the flavors of the dish, it sometimes tends to overpower the actual taste of the vegetable. While I absolutely love the Indian Bhindi (Ladies finger) in any form hands down. I would have to admit that this recipe is by far the simplest recipe ever and manages to pack in the nutrition in it. <br />It is steam cooked lightly, still managing the crunch and yet not being raw. <br />There’s a study that says, cooking vegetables 10 minutes or less generally gets you the most benefits. <br />Asian cuisine is synonymous with cooking “under”, they love the crunch in the vegetables. <br />Traditionally, this dish is served with Bagoong which is a mix of *Fish sauce, with a dash of lemon and chilly, like a vinaigrette. <br />They allow the lemon and chilli slices to marinate in the fish sauce and eat the okra by dipping in this Vinaigrette. <br />This Recipe is an Oil free recipe, diabetic friendly and for weight watchers. <br />Enjoy making and relishing this recipe. <br /><br /><a href="https://1.bp.blogspot.com/-JIXGiu20Sq8/XxAmrVl-HtI/AAAAAAAA9kI/bxnnbA_n3OIgXquV5N2GvtKwmijm_wHKwCLcBGAsYHQ/s1600/Steamed%2BOkra.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-JIXGiu20Sq8/XxAmrVl-HtI/AAAAAAAA9kI/bxnnbA_n3OIgXquV5N2GvtKwmijm_wHKwCLcBGAsYHQ/s640/Steamed%2BOkra.jpg" width="480" /></a><div>
<br /><b><u>Ingredients </u></b><br />Okra – 12 -15 pieces <br />Salt as per needed (Optional) <br /><b><br /><u>For the Bagoong(Vinaigrette)</u></b><u> </u><br />*Vegetarian Fish Sauce – 3 tbsp <br />Lemon juice – ½ lemon squeezed without seeds <br />Green Chilly – 1 chopped into fine pieces <br /><br /><b><u>Method </u></b><br />In a wok, add water Put water in a small pot, add a pinch of salt for extra taste (Optional), bring to a boil then add the okra. Cook until okra is tender, remove from pot and drain the water, give it a good shake and then place in a plate. <br />Combine all the ingredients mentioned for the sauce and serve hot with steaming hot rice. <br /><br /><b><u>TIPS </u></b><br /><br />· I didn’t cut the top and bottom part of the Okra as I didn’t want my Okra to be slimy. It’s also way more nutritious to cook it as a whole. <br /><br />· Once the water reaches boiling point, put in the Okra and let it cook for 2-3 minutes <br /><br />· Take a fork, if the fork goes through it’s done. <br /><br />· You can alternatively retain the water that the Okra is boiled in, add a dash of soya sauce/salt and a dash of pepper and enjoy as a soup as this water is very nutritious <br /><br /> <br /><b><u>VARIATIONS </u></b><br /><br /><div>
· If you do not want to use the Vegetarian Fish Sauce, you can replace it with soya sauce instead.</div>
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Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com4Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-4834133913795212382020-07-11T23:57:00.000+08:002020-07-12T00:12:41.147+08:00KATHIAWADI LASANIYA KHATTA DHOKLA (KATHIAWADI GARLIC WHITE DHOKLA)<div dir="ltr" style="text-align: left;" trbidi="on">
<b><u>KATHIAWADI LASANIYA KHATTA DHOKLA (KATHIAWADI GARLIC WHITE DHOKLA) </u></b><br />
Kathiawadi cuisine hails from Kathiawar in Saurashtra region of India and other areas in Southern Gujarat. <br />
Kathiawadi cuisine is usually spicy, they add onion and garlic in many of their preparations. <br />
What I love about Kathiawadi cuisine is the lack of sweetness in their preparations which suits my palate. <br />
Today I’m going to share with you’ll the recipe of Kathiawadi Lasaniya Dhokla, which packs a punch of flavours and gives your taste palates a jolt. <br />
This variety of dhokla hasn’t been blogged much about. <br />
This is a healthy recipe since it’s made with Broken wheat (dalia). <br />
It’s a no fail recipe provided you follow the recipe given here to the “T” <br />
Do Try this recipe.<br />
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<b><u>Ingredients </u></b></div>
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Dalia / Broken wheat - 1 cup <br />
Semolina (Rava / Suji) - ½ cup <br />
Yogurt (Dahi) - 1 cup <br />
Green chilly - 3 (Small size) <br />
Ginger - ½ inch <br />
Garlic – 2-3 pods <br />
Oil – 1 tsp <br />
Baking Powder – ½ tsp <br />
Baking soda – ¼ tsp <br />
Asafoetida (Hing) – ¼ tsp <br />
Salt as per taste <br />
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<b><u>Tempering </u></b><br />
Mustard seeds – 1 tsp <br />
Sesame seeds – 2-3 tsp <br />
Curry Leaves – 1 sprig </div>
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Green chillies - 2 whole with stem slit for decoration </div>
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Oil – 1 tbsp <br />
Coriander leaves – For Garnish <br />
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<b><u>Method </u></b><br />
Pound the Green chilli, ginger and garlic into a coarse paste. <br />
Take a big bowl, add 1 cup of Broken wheat(dalia), ½ cup Semolina (Rava/Sooji) and 1 cup thick Yogurt, add salt, asafoetida(hing), chilly-ginger-garlic paste and 1.5 tsps of Sesame seeds. <br />
Add ¼ cup water if the batter is thick. <br />
Mix well. <br />
Keep it aside for 30 min. <br />
Let it marinate in the spices and let the dalia and semolina soak in the yogurt and water. <br />
Meanwhile, prepare the steamer and grease your dhokla plates or any moulds of choice with a little oil. <br />
Check your Dhokla batter, Your batter should be like the idli batter <br />
Add the Baking Powder – ½ tsp and Baking soda – ¼ tsp to the Dhokla batter, mix well and immediately pour the batter into the prepared plates/moulds. <br />
Do not beat the mix vigorously after adding the baking powder and soda. Just whisk it gently so that it mixes into the batter evenly. </div>
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Use an Idli / Dhokla Steamer pot and cook the Dhokla on medium heat for 15-20 minutes. <br />
After 20 mins, take a tooth pick and check. If it comes out clean then your dhoklas are done. Turn off the gas and let it sit for about 5-10 minutes. After which you can remove the stand. Let it cool for a few minutes. <br />
Take a knife and cut into desired shape. <br />
The next step is tempering. In a small pan heat the oil and add the mustard seeds and once they crackle, add the sesame seeds, curry leaves and green chilies and take the pan off the heat. <br />
Drizzle this tempering (tadka) over the dhokla using a spoon. <br />
Garnish with freshly chopped coriander leaves and Serve hot. Enjoy this snack with tea or as a starter. <br />
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<b><u>Serving Instructions </u></b></div>
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· Serve it hot with some oil (Preferably Peanut or Sesame oil). The reason it’s served with oil is because it’s a bit spicy and the oil dip brings down the spice and enhances the flavour of the dhokla <br />
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· Serve hot with green chutney and sweet date chutney as preferred <br />
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<b><u>Tips </u></b><br />
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· Use Roasted Dalia/Semolina. If not roasted and kept. Roast the Dalia and Semolina and keep aside. Wait for it to cool <br />
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· For those who do not have an Idli/Dhokla steamer can use the pressure cooker without the weight(whistle) or use plates and place onto a stand in a wok with water and cover and steam cook. <br />
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<b><u>Variations </u></b></div>
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· You can use Eno fruit salt – ½ tsp instead of the Baking powder and Baking soda. <br />
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Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com2Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-85821882973664691802020-07-09T00:10:00.000+08:002020-07-10T00:52:04.841+08:00BANANA HALWA KERALA STYLE / PAZHAVARATHI / PAZHAM VARATTI / <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u>BANANA HALWA KERALA STYLE / PAZHAVARATHI / PAZHAM VARATTI / </u></b><br />
For all you banana lovers like me, I would like to share this wonderful recipe of the Pazha varatti. <br />
Pazham means banana in Tamil/Malayalam and Varatti means cook until dry. <br />
Usually Pazha varathi is made with Nendram pazham (the Bigger sized Bananas mostly eaten by Keralaites). Banana is an integral part of any Kerala meal and it is said to aid in digestion. No Banana leaf meal is complete without the humble banana. <br />
In my recipe, I used the regular banana. I had 3 big size bananas which had become over ripe <br />
I had 3 over ripe bananas lying. I would have had to throw them so decided to make this beautiful banana Halwa known as Pazhavarathi in Kerala.<br />
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<b><u>Ingredients </u></b><br />
Bananas - 3 <br />
Cardamom powder - a pinch <br />
Jaggery - 2 cubes if grated about 1/4 cup <br />
Ghee - 1- 2 tsps <br />
and cashews for garnish/decoration. <br />
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<b><u>Method </u></b><br />
Peel and mash the bananas and puree it in a mixer/blender. The bananas in my recipe were over ripe so I could skip this step. <br />
Melt the jaggery, once melted, add the mashed ripe/overripe bananas, mix well, <br />
Add a teaspoon of ghee and keep stirring until there's no more water and the Halwa leaves the sides of the pan. <br />
Once done, add a teaspoon of ghee for the glaze and then stir once and serve. Garnish with cashew for decoration. <br />
Tastes yum👌 <br />
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<b><u>Serving Instructions </u></b><br />
· Pour into a greased cake tin and allow it to set and cut to desired shape and serve <br />
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· You can serve it in a bowl. <br />
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<b><u>Tips </u></b><br />
· It’s best to make this halwa in a non-stick pan as the banana sticks to the bottom of the pan a lot. <br />
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· If using Nendram pazham you need to steam cook the banana before Mashing/ Pureeing it. <br />
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· You can either mash or Puree the banana. <br />
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· I like a bit of natural banana feel to it hence I don’t puree in the mixie. <br />
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<b><u>VARIATIONS</u></b><br />
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<li>You can add a 1 tablespoon of shredded coconut </li>
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Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com1Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-87352263870127807462020-07-01T22:40:00.002+08:002020-07-01T23:22:49.296+08:00SABUDANA CHIVDA (SAGO SAVOURY SNACK)<div dir="ltr" style="text-align: left;" trbidi="on">
<b><u>SABUDANA CHIVDA (SAGO SAVOURY SNACK)</u></b><br />
Devshayani Ekadashi or Ashadi Ekadashi is followed by all Hindus, but it’s very popular in Maharashtra and is known by the name of Ashadi Ekadashi. <br />
Every year, there is an annual pilgrimage (yatra) in honor of Lord Vithoba. <br />
Palkhis (palanquin processions) carrying the paduka’s (foot prints) of the deity and various saints, most notably Dnyaneshwar and Tukaram from the Warkari sect, are taken from their respective shrines to Pandharpur. <br />
Warkari is a Marathi term which means "one who performs the Wari" or "one who venerates Lord Vithoba". <br />
The tradition is more than 700 to 800 years old. <br />
Devotees from all over Maharashtra and nearby areas set out for Pandharpur, wearing holy basil beads (Tulsi mala) and singing the glories of Lord Vithoba and the holy saints. <br />
Today is the day when upon reaching Pandharpur on Ashadhi Ekadashi, these devotees take a holy dip in the sacred Chandrabhaga River/Bhima River before proceeding to visit the Vitthal Temple and offering Prayers to the Lord. <br />
The devotees also observe strict fasting on this day. <br />
Those who cannot fast are allowed to eat certain fasting items (Vrat ka khana). <br />
One such item is Sabudana or Sago. <br />
Today I’m going to share with you’ll the recipe of Sabudana Chivda. <br />
Chivda is a mixed snack and usually had with tea. This is a crispy crunchy chivda with an interesting mix.<br />
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<b><u>Ingredients </u></b><br />
Sago – 1 cup <br />
Peanuts – ¼ cup <br />
Slivered Almonds – 1 tbsp <br />
Raisins – 2 tablespoons <br />
Potato Grated – 1 <br />
Green Chillies - 2-3 <br />
Curry Leaves – 1 Sprig <br />
Red chilly powder – ¼ tsp <br />
Powdered Sugar – 1 tsp <br />
Salt as per taste <br />
Oil for frying </div>
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<b><u>Method </u></b><br />
Heat oil in a wok / frying pan. Before starting to fry, add a sago and see if it pops up. First add sabudana and fry it till the sabudana changes color. Once done transfer the fried sabudana in a large bowl. <br />
Now fry the grated potato to a golden brown color. Add it to the sabudana mixture. <br />
Now in another wok fry all the ingredients one by one on a low flame ensuring that you don't burn them. Fry the peanuts until golden and split, then the Slivered almonds until golden, Raisins until plump. Fry the green chilies and curry leaves together. Once they are done add them to the sabudana mixture. <br />
Drain the oil well and mix all the ingredients that you fried with the fried Sago. <br />
Add salt and sugar. Mix everything well. <br />
Sabudana Chivda is ready to snack on! <br />
Let this get cool for some time then store it in an air - tight container. </div>
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<b><u>Tips</u></b><br />
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· You require the larger variety of Sago pearls known as the “Nylon sabudana” <br />
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. Use Sendha Namak (Rock Salt) for fasting.<br />
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· Always wash the sago well 3 times and then sun dry it and then fry the sago. <br />
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· Ensure that none of the ingredients become black while frying. If they become black throw them, don't use them in the chivda as the taste of the chivda can spoil. <br />
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· Preferably use a net to fry all the ingredients, as it is easy to catch all the ingredients from the oil. <br />
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· Toss all the items a couple of times to mix everything well. <br />
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· You can use the dried potato sticks available in the market instead of the fresh grated potato.<br />
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<b><u>Variations </u></b><br />
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· Can Add Grated Coconut, Just fry golden and add (If add coconut, the shelf life reduces) <br />
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· Can add Cashew nuts. Fry Golden and add to the Chivda <br />
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· Can put whole almonds. Fry Golden and add to the Chivda <br />
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· Can avoid Green chilies and use only red chili powder <br />
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· Can avoid Red chilly powder and use only green chilies instead. <br />
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· You can use slices of dried coconut (Kopra). Fry Golden and add to the Chivda</div>
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Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com1Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-64584137340163536332020-06-30T00:08:00.000+08:002020-06-30T00:22:22.619+08:00BAGUIO SOY GARLIC BEANS<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>BAGUIO SOY GARLIC BEANS </u></b><br />Exploring Asian Cuisine as the tastes of the people at home is getting diverse thanks to living in Singapore. <br /><br />Today, I’m sharing a recipe from the Filipino Cuisine. <br /><br />Baguio is a place in the Philippines where the Beans are commonly grown, hence the name Baguio Soy Garlic Beans and as the name suggests you can guess the ingredients. <br /><br />Beans are a versatile dish and you can make it in many ways. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Filipinos are meat lovers and add meats as a variation to this beans dish. But I’m going to share with you’ll a Vegan version of this dish. <br /><br />What I love about Asian cuisine is, the dishes are very simple to cook. <br />They do not overcook their vegetables, they only half cook it so they are slightly crunchy and retain their original taste. The spices do not overwhelm the dish. And the best part is they are quick to cook. This dish takes all of 7 minutes right from the cutting to the cooking to the plate. Vegetables are served as sides in the Filipino cuisine. Garlic gives this dish a potent flavor and aroma </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><br /><br /><b><u>Ingredients </u></b><br />French Beans (Baguio Beans) – 200 grams <br />Sesame Oil / Cooking oil – 1-2 tsps <br />Garlic – 2 pods / 1 teaspoon finely chopped <br />Soya Sauce - 1 tbsp <br />Sesame seeds – ½ tsp toasted </span><br />
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<b style="font-family: arial, helvetica, sans-serif;"><u>Method </u></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Trim the edges of the beans. Wash them well. In a pan, Boil water, I added a pinch of salt for the extra punch. Now, dump in the beans and cook for a couple of minutes until partially done. <br />Fork out the beans and keep aside. Retain the water as it has a lot of nutrition. <br />In a wok /pan, add a ¼ spoon of sesame seeds, when it starts to splutter, remove and keep aside. <br />Now, in the same wok/pan, pour in the sesame oil, once hot, add the garlic and saute for a minute, do not cook until red, it will cook some more with the beans later. Add the Beans, Pour the Soya sauce. Give it a good stir. <br />Cook, just until the green beans are done and most of the sauce has been soaked up. The flavors permeate into the beans and make this dish very aromatic. <br />Transfer the cooked beans on a plate along with the garlic and the sauce as show in the picture. <br />Sprinkle in the toasted sesame seeds and serve hot with steaming hot rice. <br /><br /><b><u>Tips </u></b><br />· The water that the beans was cooked in can be served as a plain soup with a dash of soya sauce as a side. <br /><br /><b><u>Variations </u></b><br />· The Filipinos add meat to the dish, Vegetarians/Vegans can add crumbled Soya chunks to the above recipe.</span></div>
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Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com1Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-78766750116264369212020-06-24T17:37:00.001+08:002020-06-24T17:37:21.445+08:00LEMON RICE / LIMBU SADAM <div dir="ltr" style="text-align: left;" trbidi="on">
<b><u>LEMON RICE / LIMBU SADAM </u></b><br />Rice is a staple food of the South Indians. There are many varieties of rice that is made in the south Indian cuisine, one such rice is Lemon Rice (Lemon flavored rice). <br />The Kerala Iyer’s settled in Mumbai had a different lingo(slang) for everything. <br />Lemons are known as Limbu in Maharashtrian language and everyone calls it Limbu in Mumbai. In other South Indian states, it’s known as Elimichai (Tamil), CheruNaranga fondly called as Naranga as well (Malayalam), Nimmakaya in (Telegu) and Nimbe (Kannada) and so on and so forth. <br />Tambrams in Mumbai were such an eclectic mix language wise that we adopted whatever was easy on the tongue and easy for all the generations to understand, so Lemon Rice at my place was called Limbu Sadam. Amma used to pack Lemon rice for us in our tiffin boxes and the wafting aroma of the lemon, hours after it was cooked was still so refreshing. That could be the reason it was packed for our long journeys by train/bus. <br />I’m going to share the basic recipe of Lemon Rice made by my mother. It can be made exotic by adding various other ingredients as well. <div>
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<br /><b><u>Ingredients</u> </b><i>(Serves 2) </i><br />Rice -1 cup <br />Lemon -1 <br />Oil - 2 tbsps <br />Mustard seeds -1 tsp <br />White lentil (Urad dal split) -1 tsp <br />Bengal Gram (Channa dal/kadalai paruppu) -1 tbsp <br />Red chillies - 1-2 (broken in 2 halves) <br />Green chillies - 2 -3 (Broken in 2 halves) <br />Asafetida (Hing) - a pinch <br />Turmeric Powder - ½ tsp <br />Curry leaves - 1 sprig <br />Coriander leaves - 1 tbsp chopped (Optional) <br />Salt as per taste<br /><br /><b><u>Method </u></b><br />Soak the rice for about 20 minutes, after that cook the rice, preferably cook it in the proportion of 1 cup rice:2 cups water. (Refer to tips below). <br />Rice must not be gluey or stuck to each other, it has to be separate. The texture of the rice is very important to get this recipe right. <br />Heat oil, add mustard seeds, white lentils (urad dal), Bengal Gram (Chana dal), Red chilies. When the mustard starts to splutter and the dals are turning slightly pink, add in Green chilies, curry leaves and asafetida. <br />Add the cooked rice, turmeric and salt as per taste. Give it all a good mix, Sauté for about 5-6 minutes till the mixture becomes uniform and is hot. Turn off the gas. <br />At this stage, squeeze the juice of a lemon (De-seed), Give it all a good mix so that lemon is ingested into the grains of rice <br /><span style="color: red;"><b>*Very Important - Do not cook after adding the lemon juice, the taste may become bitter!!! </b></span><br />After this, check for salt and if needed, add again and mix well. <br />Garnish with Freshly chopped coriander leaves (optional). <br />Serve hot or let it cool and pack it in Tiffin boxes. <br />Traditionally, lemon rice is served with Papads (Lentil Crackers) / Vadaams (Fryums). <br />Lemon rice goes well with any dry curries(sabzis) as well. <br />Serve it the way you like. Eat it the way you enjoy. <br /><br /><b><u>Tips </u></b><br />· Use Leftover rice to make the lemon rice as the starch in the rice gets less sticky as it gets colder. There is a big chance that the rice won’t stick to each other. <br /><br />· If using freshly cooked rice, after cooking, spread it on a plate and let it cool down under a fan. <br /><br />· Spice levels can be increased or decreased as per taste <br /><br />· Addition of lemon decreases the salt taste, so after adding the lemon, check for salt and if needed, add again <br /><br />· Do not skip Chana dal as it gives a crunch to the lemon rice. <br /><br /><br /><b><u>VARIATIONS </u></b><br /><br />· Can Add peanuts to the lemon rice. Fry the peanuts in Oil and keep aside and add when you add the cooked rice. <br /><br />· Can Add Cashew nuts to the lemon rice. Fry the cashew nuts golden in Oil and keep aside and add when you add the cooked rice. <br /><br />· You can add green peas, if you are adding green peas, sauté until lighter color in the oil after you add the green chilies and curry leaves <br /><br />· You can add grated or diced(small) carrots for extra nutrition. if you are adding carrots, sauté until soft in the oil after you add the green chilies and curry leaves <br /><br />· You can add onion to this recipe. <br /><br />· You can add ginger to this recipe. Pound ¼ inch ginger and add along with chilies in the recipe.</div>
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Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com0Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-92176837050739274452020-06-23T00:56:00.000+08:002020-06-23T00:56:23.302+08:00VAZHAKKAI MEZHUKKUVARATHI /PORIYAL/CURRY (RAW BANANA STIR FRY) <div dir="ltr" style="text-align: left;" trbidi="on">
<b><u>VAZHAKKAI MEZHUKKUVARATHI /PORIYAL/CURRY (RAW BANANA STIR FRY) </u></b><br />Raw Banana is widely used in Kerala Cuisine. Every part of the banana is packed with nutrition and health benefits. This humble plant, with its flower, stem, fruit and leaf, can be consumed in different ways for overall wellness. <br />I think no one can cook the Vazhakkai Mezhukkuvarathi (Mezhukkupuratti) like my Grandmother Kaveri, we used to fondly call her “Amma”. Her recipe had the authentic Parawoor (Kerala) touch; that only one of her daughter’s could manage to get close too. Sadly, both are no more. But thankfully, since I was interested in cooking and watched them make this simple recipe very closely, I can share it with all my viewers today. <br />Amma (My grand mom) moved from Parawoor post marriage in her teens or early 20’s to Bombay (Now Mumbai, but I will refer to as Bombay here) and as most Tamil-Brahmins, Palakkad Iyers (referred henceforth as Tam brams) settled in Matunga. Matunga has a special place in the lives of the Tam brams as it was the land of opportunities and people came to make their fortune here and Bombay being Bombay; full of industrious people, it made available everything that the migrants needed. The coffee powders, the vegetables that would be popular etc. Those days, the vegetable vendors would bring the vegetables straight from the farms in double cane baskets loaded on either side of a pole balanced on their shoulders. They would walk through the lanes and by lanes and market their vegetables by shouting out. Amma used to patronize a vendor as she felt his vegetables were fresh and economical. This guy used to come from Vasai (He was fondly addressed as “Vashaiwalla” by Amma). The guy a Maharashtrian used to speak Hindi in a slang and understood some Tamil words and our enterprising star, Amma who picked up Hindi but with her south Indian slang would bargain with him while buying and also place requests, “Agli baar aaya toh Vazhakkai laana, dhoda jyaada laana, accha kaccha hona mangta, payam nahi laana” <br />It meant, get more raw bananas next time, it must be nice and green and raw don’t bring it when it has started to ripen. <br />And the industrious “Vashaiwalla” would say, “It’s very hot and by the time he brings it in the sun, it starts to ripen…ha ha ha. <br /><br /><div>
I’m surely going to cover Amma and her experiences in Bombay in another post of mine. <br /><br />As a child, we have been in awe of our Grand mom's intelligence and quick wittedness and burst into laughter listening to her hindi at the same time. But no matter what her don't give up attitude is what is the strongest memory we have of her.<br /><br />The reason Amma’s cooking tasted so good was because the whole process was quality centric. Amma would choose the green, hard and long bananas to the Mondangai’s that would be used in her home town, she said the Bananas in Bombay were delicate and cooked faster and had more taste provided the Vashaiwalla got it as soon as he plucked them and delivered it fresh. <br /><br />The Vazhakkai Mezhukkuvarathi cooked by the Kerala Iyers (Brahmin style) is very simple. It does not need any other ingredients as used in the regular Kerala Vazhakkai Mezhukkupuratti which has onion, garlic, curry leaves, coconut etc. <br /><br />But there is one ingredient that cannot be missed and that is “Coconut Oil”. <br /><br />Some recipes are simple, yet not all can do justice in making it; I wonder why? <br /><br />There’s so much emotion attached to this simple recipe that every time I wanted to share it, I would get emotional and wouldn’t be able to proceed. <br />Raw bananas are very nutritious and you must try this simple recipe. Add lots of love too. </div>
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<br /><b><u>Ingredients</u></b> <i>(Serves 4)</i> <br />Raw bananas - 3-4 <br />Virgin Coconut Oil – 3 - 4 tbsps <br />Mustard seeds - ½ tsp <br />White lentil split (Urad Dal) - ½ tsp <br />Turmeric – 1 tsp <br />Red chilly powder – ½ tsp <br />Asafetida (Hing) – ¼ tsp <br />Dry red chillies – 2, broken in half <br />Salt as per taste </div>
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<br /><b><u>Method </u></b><br />Wash the bananas, de-stem and cut the end as well. Peel the banana and cut in square chunks. Once diced, put in the water otherwise it will get discoloured. Keep aside. <br />In an Iron Wok/Pan, Add the coconut oil, once the oil is hot, add mustard seeds, Urad dal and red chillies, when the mustard seeds start to splutter. Add the diced raw bananas. Add turmeric, Asafetida, salt and red chilly powder. Mix well. Add a 4-5 tablespoons of water. <br />Cover and cook in a low flame, stirring occasionally, until done. <br />The important thing is the banana has to get cooked well but not become mushy, then add a tablespoon of hot coconut oil and let the raw banana cook until its gets crisp on one side and soft inside. <br />Serve the vazhakkai Mezhukkuvarathi hot with hot rice, a dollop of ghee, some hot dal (Paruppu) and rasam. <br /><br /></div>
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<b><u>Tips</u></b> <br /><br />· Use coconut oil only for the authentic taste <br /><br />· Apply coconut oil before you start peeling and chopping raw banana as it tends to leave a stain on your hands. <br /><br /><br /><b><u>Variations </u></b><br /><br />· Vazhakkai Mezhukkupuratti can be made by adding onion, garlic, curry leaves & grated coconut as well to the existing recipe. <br /><br /><br /> </div>
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Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com1Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-34663878137490147662020-06-20T22:17:00.000+08:002020-06-20T22:23:44.142+08:00HYDERABADI CHICKPEAS PULAO/BIRYANI / GARBANZO BEANS PILAF / BIRYANI<div dir="ltr" style="text-align: left;" trbidi="on">
<b><u>HYDERABADI CHICKPEAS PULAO / BIRYANI / GARBANZO BEANS PILAF / BIRYANI</u></b><br />
The locked down has given me the opportunity to try many new recipes and one such recipe is the “Hyderabad Chickpeas Biryani”. I wonder, how I missed making this beautiful dish all these years. <br />
I had soaked chickpeas and wanted to rustle up something quick and easy. <br />
This dish is a One-pot meal which is what I like to cook on those lazy days when I have to drag myself to the kitchen. <br />
The Texture of this dish is moist like a Biryani so you can call it a Biryani as well. This is an ideal dish to be packed into tiffin boxes to take to work or for kids. Quick to cook, Good to eat. <br />
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<b><u>Ingredients</u> </b><i>(Serves - 4) </i><br />
Basmati Rice - 2 cups <br />
Chickpeas - 1 cup (Boiled)<br />
Coriander powder – ½ tsp<br />
Cumin powder – ½ tsp<br />
Turmeric powder – ½ tsp<br />
Pulao / Biryani Masala or Garam Masala – ½ tsp<br />
Pickle Masala – ½ tsp (My secret ingredient)<br />
Onions - 2 medium sized<br />
Tomatoes – 2 medium sized<br />
Green chilly – 2<br />
Ginger – ½ inch <br />
Coriander leaves for Garnish<br />
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<u><i>Masalas </i></u>(whole)<br />
Bay Leaves - 2<br />
Cinnamon stick - 1 slit vertically<br />
Star Anise - 1<br />
Cloves - 2-3<br />
Mace (Javitri) – 1<br />
Black Cardamom (Badi Elaichi) - 1-2<br />
Cardamom whole (Elaichi) - 1-2 <br />
Cumin seeds - 2 tsps.<br />
Kasuri methi - 1 tsp <br />
Soda bi-carb - a pinch (optional)<br />
Cooking Oil - 4 tbsps<br />
Salt as per taste<br />
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<b><u>Method</u></b><br />
Soak the chickpeas overnight with a pinch of soda. Rinse it well in the morning. Add the soaked and rinsed chickpeas in a cooker. Add water to cover it completely and a cup more. Boil it up to 3 whistles in the pressure cooker. Keep it aside. <br />
Meanwhile, pound the chillies and ginger into a fine paste. Chop the onions into strips(slivers). Chop the tomatoes into chunks. <br />
I cook this dish in the Handi pressure cooker. You can cook it in a wok/pan too.<br />
Add the oil, when the Oil is hot, add all the whole Masalas. Sauté for a minute then add the chillies and ginger paste, fry for a minute, then add the onion slivers and some salt and cook till transparent. Do not cook until brown, Add the Tomatoes and cook until mushy. Add the boiled Chickpeas and stir. After this, add the Pulao / Biryani Masala powder or Garam Masala powder, Coriander powder, Cumin powder, Turmeric powder, Pulao / Biryani Masala or Garam Masala and Pickle Masala (My secret ingredient). Give it a good stir. <br />
Wait until the water in the chickpeas is dry already. <br />
After this, Add the Washed and drained Basmati rice into the mix and mix well. <br />
Mix with a gentle hand, ensuring that you don’t break the grains of rice. <br />
Now add water, the proportion of water and rice 1: 1.5, so for every cup of rice, you add 1.5 cups of water. In our recipe, we will add 3.5 cups of water. <br />
Stir gently till all the ingredients are mixed well. <br />
Add finely chopped coriander leaves and check for salt. <br />
If you need add salt at this stage. <br />
Usually the mix will be slightly salty but everything will balance once cooked. Now close the lid and cook up to 3 whistles in the pressure cooker, if you are cooking in the open pan /wok, close the pan/wok tightly with a lid and steam cook until all the water is absorbed. <br />
Once done, give it a good fluff with a fork. <br />
Do not press hard and stir as you may break the rice. <br />
Hot Chickpeas Pulao is ready. <br />
Garnish with finely chopped Coriander leaves. <br />
Serve Hot with Yogurt (dahi) /raita /pappad /pickle. <br />
Enjoy this beautiful one-pot meal. </div>
<div>
<br />
<b><u>Tips</u></b><br />
· Do not soak Rice for too long or else they will become soft and break easily and you won’t get to see the beautiful long grains.<br />
<br />
· Adding soda bi-carb to chickpeas while soaking is optional, I added because I wasn’t sure if the chickpeas would be hard or soft. Sometimes, chickpeas don’t get cooked <br />
<br />
· When you add Kasuri Methi, rub it between your palms and add, as this brings out the aroma out<br />
<br />
· I prefer to cook in my Prestige Handi as it requires no supervision, However, if you are cooking in the pan/wok, please ensure that you put off the gas immediately when the water is absorbed and let it cook on steam else you may burn the bottom side of the pulao.</div>
</div>
Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com2Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-27947778056964384542020-06-11T21:23:00.000+08:002020-06-23T09:05:27.521+08:00AGBELI KAKLO / BANKYE KRAKRO (CASSAVA CROQUETTES)<div dir="ltr" style="text-align: left;" trbidi="on">
<b>AGBELI KAKLO / BANKYE KRAKRO (Cassava Croquettes)</b><br />
Cassava is a staple food crop in many parts of the world. <br />
A native to South America, cassava was introduced to Africa in the 16th Century by Portuguese traders. <br />
Since then cassava has grown to become a staple food for most African countries. Cassava is grown principally for its starchy roots and it is a good dietary caloric source and has since become one of its most important root crop. <br />
Cassava (Agbeli) in the Ewe language (a language spoken in Ghana, Togo and Benin) means "there is life".<br />
Today I’m going to share a beautiful Ghananian recipe, “Agbeli Kaklo” made with this humble tuber that’s so easy to grow and quite filling and nutritious. <br />
Locally, Cassava is known as Agbeli/Bankye and Krakro/Kaklo means fried. <br />
Agbeli Kaklo is a crunchy savoury snack. <br />
The recipe is very simple and has minimal ingredients, yet very tasty. <br />
This dish is normally eaten with grated or shaved fresh coconut.<br />
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<a href="https://1.bp.blogspot.com/-_fnHb9mMH-Y/XuoyhJ0tBFI/AAAAAAAA9Pw/kZr5QnLcqVwi1G2Mka6lR6vFlt3NbdHqwCLcBGAsYHQ/s1600/Agbeli%2BKaklo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-_fnHb9mMH-Y/XuoyhJ0tBFI/AAAAAAAA9Pw/kZr5QnLcqVwi1G2Mka6lR6vFlt3NbdHqwCLcBGAsYHQ/s640/Agbeli%2BKaklo.jpg" width="480" /></a></div>
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<br />
<b style="text-decoration-line: underline;">Ingredients</b><b> </b><i>(Serves - 4-6)</i><br />
Cassava - 2-3 Medium size <br />
Onion – 1 Medium size<br />
Green Chilly - 1-2 <br />
Cooking oil<br />
Salt as per taste<br />
Fresh coconut, sliced or grated into thin shavings <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b><u>Method</u></b><br />
Wash and peel the cassava, cut each down the middle lengthwise so that you can remove the stalky thread running through it, cut them into big chunks. Grate the cassava finely. <br />
Place the grated cassava in a sieve and rinse thoroughly in cold water to remove the starch. Leave to drain. Now place the grated cassava in a muslin cloth and squeeze out all the starch. Leave to air-dry a little on a plate (this step is optional)<br />
In a bowl, add the dried cassava, onion, green chilies chopped and salt. Mix well and make a tight ball by pressing firmly to keep them bound together. (Refer Picture)<br />
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<a href="https://1.bp.blogspot.com/-XcrAZxh0T40/Xuoy7hZkz2I/AAAAAAAA9QA/D5IjIzQrYK4gLENJacC2wIrz-w2YilKPgCLcBGAsYHQ/s1600/Rolled%2BBalls%2Bcolse%2Bup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-XcrAZxh0T40/Xuoy7hZkz2I/AAAAAAAA9QA/D5IjIzQrYK4gLENJacC2wIrz-w2YilKPgCLcBGAsYHQ/s320/Rolled%2BBalls%2Bcolse%2Bup.jpg" width="240" /></a></div>
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Deep fry the balls on a moderate heat, turning them intermittently to evenly cook them. Fry until golden brown. Strain off excess oil.<br />
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<a href="https://1.bp.blogspot.com/-M-DyGo4RKHo/XuozCg1EiUI/AAAAAAAA9QI/tf8xDsAoOy0p-FnmN3uNPMa_Y0KIOZB6gCLcBGAsYHQ/s1600/Agbeli%2BKaklo%2Bcloes%2Bup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1342" height="320" src="https://1.bp.blogspot.com/-M-DyGo4RKHo/XuozCg1EiUI/AAAAAAAA9QI/tf8xDsAoOy0p-FnmN3uNPMa_Y0KIOZB6gCLcBGAsYHQ/s320/Agbeli%2BKaklo%2Bcloes%2Bup.jpg" width="268" /></a></div>
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Agbeli Kaklo is served hot with dried coconut. Enjoy as a snack with hot tea/coffee.<br />
Make this as a starter item for a party and surprise your guests.<br />
<br />
<b><u>Variations</u></b><br />
· If you like you can avoid Onions<br />
<br />
· You can add Freshly chopped Coriander leaves to the mix <br />
<br />
<b><u>Tips </u></b><br />
· If you do not have a muslin cloth, you can squeeze out the starch using your hand as well.<br />
<br />
· If you don’t air dry the Cassava after squeezing out the starch, then it may absorb more oil while frying due to the moisture, yet, this step is optional. <br />
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· The starch that is squeezed out from the Cassava is commonly used in puddings and as a thickener. It can be saved as well, so nothing goes wasted<span style="font-family: "times new roman" , serif; font-size: 14pt; text-indent: -18pt;">.</span></div>
Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com1tag:blogger.com,1999:blog-6080651806118192403.post-68648713521337981112020-06-05T00:39:00.003+08:002020-06-24T10:14:48.365+08:00THAI BROCCOLI SOUP WITH COCONUT MILK<div dir="ltr" style="text-align: left;" trbidi="on">
<b><u><span style="font-family: "arial" , "helvetica" , sans-serif;">THAI BROCCOLI SOUP WITH COCONUT MILK</span></u></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Thai cuisine has some beautiful vegetarian dishes or rather dishes that can be made into vegetarian or even vegan without altering much of the taste. </span><br />
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">One such recipe I had earlier shared in my blog was <a href="https://www.sukanyasmusings.com/2013/05/som-tam-refreshing-thai-salad-vegan.html" target="_blank">Som Tam (</a>Click on the hyperlink for the recipe)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">The thing that I love about Thai cuisine is; it’s simple to cook and they use so many aromatic herbs and sauces and chilly to enhance the taste and tickle the palate. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">My trips to various parts of Thailand and having friends living in Thailand to guide us has helped us enjoy this cuisine. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Today I’m sharing the recipe of Broccoli Soup. Do try this Thai Broccoli Soup.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<a href="https://1.bp.blogspot.com/-OfMWqKVDNRk/XtkjmF677OI/AAAAAAAA9Kw/FZ1TmfqiTWIPCOX2RA_Xa8EqbSZzOTYhQCLcBGAsYHQ/s1600/thai%2Bbroccoli%2Bsoup.jpg"><span style="font-family: "times" , "times new roman" , serif;"><img border="0" src="https://1.bp.blogspot.com/-OfMWqKVDNRk/XtkjmF677OI/AAAAAAAA9Kw/FZ1TmfqiTWIPCOX2RA_Xa8EqbSZzOTYhQCLcBGAsYHQ/s640/thai%2Bbroccoli%2Bsoup.jpg" /></span></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Ingredients </u></b>(Serves 4)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Broccoli - 1/2 kg</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Rice bran Oil - 2 tablespoons</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Garlic cloves - 3-4</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ginger - 1 tbsp pounded</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Green chilli padi - 1 pounded with the ginger</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Shallots - 2 chopped fine</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Lemon grass - 2 tbsps chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Kefir lime leaves - 4 (optional)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt as per taste</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Coconut cream - 1/2 tin (1 tin = 13.66 oz) of Thai unsweetened Coconut cream</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Spinach - 3-4 leaves (For colour only)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Coriander leaves - 5-6 Tbsps (For Colour and Garnish)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Lime juice - 2-3 tbsps</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Vegetarian Fish sauce - 1- 2 tsps (optional)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Croutons for Garnish</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<u><b><span style="font-family: "times" , "times new roman" , serif;">Method</span></b></u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat oil in a heavy bottomed pan/wok.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the shallots, garlic, ginger, and chilly. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sauté until the shallot is transparent. Add lemongrass and sauté 1-2 more minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add 1 cup water, kefir lime leaves, salt and broccoli and bring to boil – it’s OK if the broccoli isn’t all submerged, it will still steam.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bring this to a boil, cover, lower heat and gently simmer 10-12 minutes, or until broccoli is tender.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Once tender, turn the heat off, uncover.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">At this point, you could add a handful of spinach (Optional) to give the soup a more vibrant green colour.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add 4-5 tbsps of coriander (save the rest for garnish). Let this cool down and blend until very smooth using a blender.</span></div>
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<b><span style="color: red; font-family: "arial" , "helvetica" , sans-serif;">(Caution - Blending a blender full of hot ingredients will explode!)</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Place the smooth blended soup back in the pot/wok, and let it simmer over low heat.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Stir in the coconut milk – you can start with half a can and add more to taste. After adding the coconut milk do not boil the soup. Just a simmer would do.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add lime juice, and optional fish sauce (Vegetarians can use the Vegetarian Fish sauce) to taste.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serve hot in a bowl, garnish with finely chopped coriander leaves and croutons.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">You can add a dash of coconut cream as garnish too. I didn't because I'm loving the beautiful green colour.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Dunk into the steaming bowl of the hot soup and enjoy.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">A solace on cold winter nights and rainy days...</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<b><u><span style="font-family: "times" , "times new roman" , serif;">VARIATIONS</span></u></b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">· The coconut milk can be replaced with dairy for non-vegans</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">· If not adding the Fish Sauce, check for salt and adjust accordingly by adding a little more salt to taste.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<b><u><span style="font-family: "times" , "times new roman" , serif;"><br /></span></u></b></span></div>
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<b><u><span style="font-family: "arial" , "helvetica" , sans-serif;">TIPS</span></u></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />
· Blending a blender full of hot ingredients will explode. Please be careful. Allow the ingredients to cool down before running it in a blender.</span></div>
</div>
Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com2Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-68066361961374705332020-05-24T00:59:00.001+08:002020-05-24T00:59:06.205+08:00BREAD PIZZA<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">BREAD PIZZA</span></u></b><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">When you want to eat a Pizza, but don’t
want to go through all the elaborate steps, you can satiate your cravings with
Bread Pizza. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Bread Pizza is a quick and easy snack that
you can rustle up on those lazy days, when you don’t want to cook anything, but
yet, please everyone. It’s a complete visual treat, with the array of colors.
You can involve the kids in the assembly process and make it a family activity.
<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">The texture of the toast is crunchy with
the soft richness of the cooked cheese and the yummy vegetables. Kids would
love this in their Lunch Box.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Bread Pizza can be made in the
Conventional Oven or even cooked on a stove top.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Enjoy this as a Snack or a Party Starter<o:p></o:p></span></div>
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<b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Ingredients<o:p></o:p></span></u></b></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Bread – A loaf or as per requirement<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Pizza Sauce – As required<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Yellow Capsicum (Bell peppers) – ½ cup
diced <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Green Capsicum (Bell peppers) – ½ cup
diced <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Red Capsicum (Bell peppers) – ½ cup diced <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Tomatoes – 1 diced (Optional)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Onion – 1 diced<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Artichokes – 2 tbsps (Optional)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Black Olives – ½ cup (Optional)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Pineapples – ½ cup (Optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Red Chilly flakes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Italian seasoning <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Coarse Pepper Powder<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Cheese – Can Use Mozzarella Cheese/
Cheddar Cheese/ Feta Cheese <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Butter <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;"><br /></span></div>
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<b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Method<o:p></o:p></span></u></b></div>
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<b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;"><br /></span></u></b></div>
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<b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Conventional Oven Method (Most
preferred)<o:p></o:p></span></u></b></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Pre-heat the oven to 200 C or 400 F<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Apply butter on one side of the bread
(Optional), I prefer it like that as I feel the bread gets a good crunch. Place
the butter smeared bread slices on a baking tray and grill them for 2 -3
minutes. Butter actually quickens the toasting process.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Remove them from the oven and place them
for your toppings. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">First spread a spoonful of Pizza Sauce over
the lightly toasted bread, then add the toppings of your choice.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">I have added green, red and yellow bell
pepper’s(Capsicum), Artichokes, Black Olives, Diced Pineapples. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">I take the toppings in a big bowl, add a
dash of Himalayan Pink Salt, some coarse black pepper, red chili flakes and
give it a good toss. After which I added them to the bread as Toppings <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">I did not add Onions and Tomatoes as my
kids didn’t want them in the toppings.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Grate the cheese on top of the vegetables.
After adding this sprinkle, some Italian seasoning, some red chilly flakes if
you like a dash of spice, can avoid for kids and some Pepper. Since I already
tossed them into the vegetables, you can avoid it.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Keep the Tray in the oven and Bake for
another 5-8 minutes at 200-220C or until the veggies get grilled partially and
the cheese melts and turns golden. Serve the Bread Pizza hot. Bite into this
crunchy delight.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Stove Top Method<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Toast the bread on one side. Keep on a
board.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Add the Pizza sauce, toppings of your
choice and grated cheese on the toasted side of the bread. Smear a little
butter on the Open pan (Tawa) and on a very low flame. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Lay the toasts on the Tawa and cover the
pan, it will get cooked until the cheese melts,<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Keep the untoasted piece of the bread face
up.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Variations<o:p></o:p></span></u></b></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">My
kids don’t like Tomato as they feel it gets gooey when baked, so my recipe
doesn’t have tomato. You can add diced Tomatoes. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">You
can add Spinach to this recipe, if your kids like.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;"><br /></span></u></b></div>
<div class="MsoNormal" style="line-height: normal;">
<b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Tips</span></u></b></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">I
take the toppings in a big bowl, add a dash of Himalayan Pink Salt, some coarse
black pepper, chili flakes and give it a good toss. After which I added them to
the bread as Toppings. If doing this, don’t toss and keep as it will get soggy.
Do it just before you make a batch and immediately add the toppings.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">I
have not added the measurements for the spices as it can be as per your choice<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">If
you don’t have Pizza sauce, you can just use the tomato sauce available at
home.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br /></div>
Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com1Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-41442460032433207442020-05-18T22:35:00.000+08:002020-05-18T22:35:24.149+08:00WATERMELON RIND HALWA<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal" style="line-height: normal;">
<b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">WATERMELON RIND HALWA</span></u></b><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">This locked down has given us a lot of
valuable lessons and one such lesson is reducing wastage and conserving our
resources, valuing nature and living quality lives, something that was by being
practiced by our previous generations but somehow forgotten by us. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">There are many parts of vegetables or
fruits that we tend to throw missing out on the huge nutritional quotient that
it offers. It’s time to start making wonderful recipes from them and getting
more value out of your buck. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Something that fancied me during this lock
down was the watermelon rind halwa. </span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">All my life I never knew that we could eat
the watermelon rind, imagine the gross wastage of food!!!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">The watermelon rind is the firm white part
of the fruit that's left behind after the bright pink flesh has been eaten or
scooped away. We tend to toss this part of the fruit, but it has a crisp
texture similar to a cucumber and is pretty versatile. Apparently, it can be
pickled and even made into a chutney!!!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Before I share the recipe, I would like to
share the benefits of eating the watermelon Rind.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Watermelon Rind is not only rich in fibre
but also in amino acid citrulline, which is concentrated in the rind. Citrulline
promotes the dilation of blood vessels. One study Trusted Source suggests that
citrulline supplements improve oxygen delivery to muscles, potentially
improving exercise performance and can help boost the Libido in Men. It helps
in lowering your blood pressure. With so many health benefits who would want to
throw the Rind. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">So here is the recipe, It’s simple and
easy<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ENSlcfXW8is/XsKYvY_PnuI/AAAAAAAA9AI/pEB_SwvISVQwEamdKHxvKYzPkgYywyB3QCLcBGAsYHQ/s1600/Watermelon%2BHalwa%2Bclose%2Bup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1495" height="640" src="https://1.bp.blogspot.com/-ENSlcfXW8is/XsKYvY_PnuI/AAAAAAAA9AI/pEB_SwvISVQwEamdKHxvKYzPkgYywyB3QCLcBGAsYHQ/s640/Watermelon%2BHalwa%2Bclose%2Bup.jpg" width="598" /></a></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Ingredients<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Watermelon rind – 1 cup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Sugar – ¼ - ½ cup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Ghee – 2<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Cardamom a pinch<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-cFwMKTELxEk/XsKY2fYC5vI/AAAAAAAA9AM/qhSy3U0X0lYU5AT62AfoA0Rr_Fjt1ChygCLcBGAsYHQ/s1600/skyview.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1434" data-original-width="1600" height="286" src="https://1.bp.blogspot.com/-cFwMKTELxEk/XsKY2fYC5vI/AAAAAAAA9AM/qhSy3U0X0lYU5AT62AfoA0Rr_Fjt1ChygCLcBGAsYHQ/s320/skyview.jpg" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Method<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">This recipe is simple, after eating the fruit,
scrape and scoop out the white portion onto a cup. You can dice the rind, but
since I scraped it out the texture was like grated squash so I didn’t further
chop it. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">In a wok, Take the sugar, add water enough
to cover the sugar. For Example, ½ cup sugar needs ½ cup water. Add a pinch of
cardamom powder. Cook until the syrup becomes viscous and the texture feels like
oil. At this point, add the scraped watermelon rind, cook until the mixture
becomes one and there’s no more water left, you have to keep stirring for a couple
of minutes on a high flame. Keep stirring well. Don’t leave it unattended as it
can quickly catch the bottom. Don’t let it catch the bottom. When it starts to
thicken and leaving the sides of the pan, you know it’s done. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Your halwa is done, serve warm.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Variations<o:p></o:p></span></u></b></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">You
can alternatively grind the rind in a blender <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Nuts
of your choice can be added, I didn’t add any nuts in my recipe. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">You
can use Palm sugar or any other sweetener as a replacement for sugar.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<span style="font-family: "Times New Roman",serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<b><u><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Tips <o:p></o:p></span></u></b></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Adjust
the sugar according to taste. I took ½ cup, but felt that it was too sweet as
the watermelon itself was very sweet. Sweetness depends on the melon you get as
well. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">If
you are vegan you can avoid ghee. </span><o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><o:p> </o:p></div>
<br /></div>
Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com2Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-20276169403553624122020-05-12T19:31:00.002+08:002020-07-16T18:10:06.447+08:00BROWN RICE KHICHDI<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><u><span style="font-family: "times new roman" , serif; font-size: 14pt;">BROWN
RICE KHICHDI<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Khichdi
is the soul food of the Indians!!! Khichdi is a rice lentil porridge that is
usually eaten when you want something light yet nutritious. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Making
the Khichdi with Brown Rice, packs the humble khichdi to a different level. Brown
rice has high levels of fibre and a low glycemic index and carbohydrates. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Khichdi
can be made using any variety of rice, but, brown rice retains its healthy bran
and germ throughout processing, allowing it to maintain some of those powerful
nutrients that the white rice has lost. This processing also allows brown rice
to retain valuable minerals like magnesium, phosphorous, and manganese. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Brown
rice also has a delicious nutty flavor and a chewy texture due to the
nutritious bran layer.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Brown
rice has numerous potential health benefits, including high levels of fibre and
the potential to lower blood pressure and can help the body to effectively use
insulin, maintain a healthier weight, and increase potassium levels. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">In
India, khichdi is usually served to people recovering from illness, surgeries
as it is light and easy to digest. It’s a one pot meal and can be packed with
loads of vegetables as well. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-2Ymq3uOQR4Q/XrqGZftaUqI/AAAAAAAA87k/mE4ClESVnYA-4q4SUbu3HisBoKv5L99bwCLcBGAsYHQ/s1600/Brown%2BRice%2BKhichdi%2BClose%2Bup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1447" data-original-width="1600" height="578" src="https://1.bp.blogspot.com/-2Ymq3uOQR4Q/XrqGZftaUqI/AAAAAAAA87k/mE4ClESVnYA-4q4SUbu3HisBoKv5L99bwCLcBGAsYHQ/s640/Brown%2BRice%2BKhichdi%2BClose%2Bup.jpg" width="640" /></a></div>
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><u><span style="font-family: "times new roman" , serif; font-size: 14pt;">Ingredients</span></u></b><b><span style="font-family: "times new roman" , serif; font-size: 14pt;"> </span></b><span style="font-family: "times new roman" , serif; font-size: 14pt;">(Serves - 4)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Brown
rice - 1 ½ cup <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Yellow
Moong dal – ½ cup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Green
chillies - 2<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Ginger
- ½ inch <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Onion
- 1 <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Curry
leaves – 1 sprig<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Coriander
Leaves finely chopped – 2 tbsp<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Asafoetida
(Hing) – A pinch<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Cumin
seeds – 2 tsp <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Peppercorns
– 3-4<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Turmeric
powder - ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Salt
as per taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Ghee
/Oil - 2 tsp<o:p></o:p></span><br />
<span style="font-family: "times new roman" , serif; font-size: 14pt;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-V05f3glLfGo/XrqIsMNhWpI/AAAAAAAA870/jxU7XgwoX3whGjJSeQU0ZDrJ1ah5GXxbgCLcBGAsYHQ/s1600/Brown%2Brice%2Bkhichdi%2BLong%2Bshot1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1464" height="640" src="https://1.bp.blogspot.com/-V05f3glLfGo/XrqIsMNhWpI/AAAAAAAA870/jxU7XgwoX3whGjJSeQU0ZDrJ1ah5GXxbgCLcBGAsYHQ/s640/Brown%2Brice%2Bkhichdi%2BLong%2Bshot1.jpg" width="584" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "times new roman" , serif; font-size: 14pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><u><span style="font-family: "times new roman" , serif; font-size: 14pt;">Method<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Wash
the rice and Yellow moong dal. Soak it in hot water for about an hour. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Meanwhile,
dry roast 1 tsp of the cumin seeds and peppercorns and pound them into a coarse
powder. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Pound
the Ginger and chillies into a coarse paste, you can alternatively also mince
it small or run it in a blender.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Heat
ghee/oil in a pressure cooker. Add cumin seeds. When the seeds start to
crackle, add the green chillies and ginger paste, sauté, after about a minute,
add in the finally chopped onions, curry leaves, sauté until the onion is
cooked. Add a dash of Asafoetida, Himalayan Pink Salt and sauté. Drain the
lentils and rice and add to this mix. Mix well, Add the coarsely pounded cumin
seeds and pepper powder and mix well.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Now
add water, the water ratio is depending on the rice. So, If you are taking 1
cup of rice you need to add 2 cups of water.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">But
since, you have lentils cooking along as well, you will add 3 cups of water. In
my recipe, I have 1.5 cup of rice and ½ cup moong dal, so I have taken 4-4.5
cups water. I pressure cook for up to 4-5 whistles. (If cooking in a pan, cook
for about 20 minutes till the lentils are tender and the rice is cooked through).
I prefer the pressure cooker as I’m always worried about brown rice not getting
cooked well. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Once
done, wait for the steam to work its magic on the khichdi. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">Open
after 15 minutes, mix well, garnish with coriander and serve hot with a dollop
of yogurt, pickles and papad. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;">This
is the basic recipe. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><u><span style="font-family: "times new roman" , serif; font-size: 14pt;">Tips
<o:p></o:p></span></u></b></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: 0cm; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14pt;">·<span style="font: 7pt "times new roman";"> </span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14pt;">Adding a ¼ tsp of
Pickle oil takes the paste to the next level. If do not have pickle oil, you
can add ¼ tsp of pickle masala for an added flavour.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14pt;">·<span style="font: 7pt "times new roman";">
</span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14pt;">Use
Ghee instead of Oil for the additional taste. If instead of ghee you use Oil, this dish can be categorized under Vegan recipes.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14pt;">·<span style="font: 7pt "times new roman";">
</span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14pt;">Vegetables
of your choice can be added, usually, carrots(diced), green peas, spinach
chopped fine etc. are added. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14pt;">·<span style="font: 7pt "times new roman";">
</span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14pt;">You
can add 2 pods of garlic, if you like the taste, pound the garlic, along with
the green chillies and ginger and follow the recipe above.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14pt;">·<span style="font: 7pt "times new roman";">
</span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14pt;">You
can add a tsp of Garam Masala powder if you like some flavour.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0cm; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14pt;">·<span style="font: 7pt "times new roman";">
</span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14pt;">You
can add a tsp of Kasuri methi (dried methi leaves) while sautéing the onions.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0cm; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14pt;">·<span style="font: 7pt "times new roman";"> </span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14pt;">You can add a tsp
of Tomato Puree if you like.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<br /></div>
Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com1Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-80832496614089014302020-04-24T16:53:00.000+08:002020-05-13T11:26:53.025+08:00MUMBAI BAKERY STYLE NAN KHATAI (BAKED BISCUITS EGGLESS)<div dir="ltr" style="text-align: left;" trbidi="on">
<b><u><span style="font-family: "times new roman" , serif; font-size: 14.0pt;">MUMBAI BAKERY STYLE NAN KHATAI
(BAKED BISCUITS EGGLESS)</span></u></b><br />
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">If there is a biscuit that’s authentically
and genuinely Indian then it’s the Nan Khatai. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Is it really of Indian origin? <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Wikipedia says that, Nan khatai is
believed to have originated in Surat(Gujarat) in the 16th century, the time
when the Dutch and the Indians were the important spice traders. A Dutch couple
set up a bakery in Surat to meet the needs of local Dutch residents. When the
Dutch left India, they handed over the bakery to an Iranian. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Yet there is a version that says, that the
word Nan Khatai is derived from the Persian word Naan, which is a type of
flatbread and Khatai is an Afghan word and means biscuit. In fact, this biscuit
is also famous in Iran and Afghanistan, that could be the reason that we see
most Islamic bakeries make different assortments of these lovely baked
biscuits. Now, yet another version doing the rounds is that the Parsi Bakers
invented the Nan khatai. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">It really doesn’t matter who invented
these beautiful delicacies but I’m glad they did it. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">In the yesteryears, Nan Khatai’s were
baked in old style urn ovens using firewood.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Nan khatai is popular and available all
over India and every region has its twist to it. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">My daughter who loves baking says that Nan
khatai cannot be classified as a cookie. It’s more like a biscuit. According to
her cookies are much buttery and melt in the mouth and the texture of Nan
khatai is like a biscuit. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">The eggless version that we get in
Singapore during Hari Raya known as Sugee Cookies, have a high content of
vegetable shortening in it, which feels rich and soft but leaves a waxy coating
on the roof of your mouth. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">The Nan khatai in India is not melt in the
mouth (Although we can make it in that texture too) but my biscuits come with a
crunch like the ones we get at The Mumbai Bakeries. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">I personally love the home made ones as I
know exactly the ingredients that go into the making and nothing tastes as good
as homemade ones, so here’s a recipe if followed perfectly would result in
awesome Nan khatai biscuits. <o:p></o:p></span><br />
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-gdnu-0DVn7Q/XqKnKZD4FLI/AAAAAAAA8pA/vKchyPZBxWgsYdzFCTuxX9LL3WLK_kmFQCLcBGAsYHQ/s1600/Mumbai%2BBakery%2BStyle%2BNan%2BKhatai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1112" height="640" src="https://1.bp.blogspot.com/-gdnu-0DVn7Q/XqKnKZD4FLI/AAAAAAAA8pA/vKchyPZBxWgsYdzFCTuxX9LL3WLK_kmFQCLcBGAsYHQ/s640/Mumbai%2BBakery%2BStyle%2BNan%2BKhatai.jpg" width="444" /></a></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal;">
<b><u><span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Ingredients<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">All purpose flour (Maida) - 1 cup + Standby
(2 tablespoons)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Semolina (Rava/Suji) - 2 tablespoons<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Caster Sugar - ½ cup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Unsalted Butter (or ghee) - ½ <span style="mso-spacerun: yes;"> </span>cup at room temperature<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Baking Soda - ¼ <span style="mso-spacerun: yes;"> </span>teaspoon<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">A pinch of Salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Cardamom Powder - ¼ <span style="mso-spacerun: yes;"> </span>teaspoon<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Crushed Nuts - 1 tablespoons (Preferably
Almond and Pistachio finely chopped) <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<b><u><span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Method<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">In a big bowl, Sieve the All
purpose flour, semolina, baking soda and a pinch of salt.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">In another Bowl take the melted butter, to
it add the caster sugar, Using a whisk or hand mixer blend until smooth and
frothy. Add in the cardamom powder and give it a good stir.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Add this mix to the Dry ingredients and
mix well and knead into a dough.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">In case the dough looks very greasy, add
in the 2 tablespoons of flour that we kept as standby.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Knead well, <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">After this, divide dough into about 20
equal portions and make round shaped balls from it, press these between the
palms and place it over baking tray. Line your baking trays with a baking
sheet/parchment paper/aluminium foil and place the dough balls on it, allow
sufficient space between the biscuits, usually 1.5 to 2 inches as the biscuits
tend to expand in size during the baking. Top each one with a little bit of
finely chopped nuts and press gently with your finger. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">The next step…….Baking, if this goes wrong
everything is wasted, so here I’m sharing some tips of how to bake the Nan
khatai<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14pt;"><u style="font-weight: bold;">Baking</u>♨<u style="font-weight: bold;"><o:p></o:p></u></span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14.0pt;">For
even baking, position the rack at the centre of the oven and bake one tray of
the biscuits at a time. If you want to bake two trays, space the racks, and
switch the racks from top to bottom halfway through the baking.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Always
Preheat the oven 10 to 15 minutes before baking the first batch. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Check
the oven temperature with an oven thermometer (if you have it or else you can
go by Visual judgement).<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Once
pre-heated, bake your cookies for about 15-20 minutes @180 degrees centigrade
(350 degrees Fahrenheit)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Visual
judgement is the best when it comes to baking your biscuits, follow the
abovementioned time and check for the colour (light beige golden)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Using
a timer would be good. Most Ovens come with a recipe book or instruction
printed on it, which includes a range in baking time; check what’s the range
for your oven. If not follow the minimum time stated in the recipe. Example, my
recipe says, minimum time is 15 minutes.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; mso-list: l1 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Every
oven has different settings and it may take a little longer or shorter time
based on the oven you use.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Once Baked…..♨<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Remove the baking tray from the oven and
transfer the biscuits to a cooling rack (or wire rack). The biscuits can’t be
eaten yet. Internally the heat is still cooking it. After about half an hour
you can indulge in these beautiful Nan khatai Biscuits. Store them in an
airtight container.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Enjoy these beauties with your tea/
coffee☕. I love dunking them into my tea☕. Sweet and Sinful Indulgence. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "times new roman" , serif; font-size: 14.0pt;"><b><u>Tips
<o:p></o:p></u></b></span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Just
follow the Recipe As-is <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14.0pt;">Ensure
that the butter in the recipe is soft but not completely melted<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14.0pt;">If
Caster sugar is not available, you can powder the coarse sugar in the dry
blender<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; mso-list: l0 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "symbol"; font-size: 14.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "times new roman" , serif; font-size: 14.0pt;">If
you are using ghee instead of butter, it should have semi solid consistency. It
should not be completely melted or look like oil.<o:p></o:p></span></div>
<br /></div>
Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com1Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-21050710503655348812020-04-21T20:50:00.012+08:002020-05-13T12:04:49.807+08:00VEGETARIAN / VEGAN ARROZ CALDO (FILIPINO RICE PORRIDGE)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>VEGETARIAN / VEGAN ARROZ CALDO (FILIPINO RICE PORRIDGE)</u></b><br />Arroz Caldo is a simple Filipino rice porridge, “Arroz” means Rice and “Caldo” means soup. <br />The Filipinos are meat lovers and almost every dish would have meat in some form or the other. <br />This dish also has meat in it but since I'm a vegetarian, I'm sharing a vegetarian recipe with a slight Indian twist😉 (Turmeric and coriander). <br />It's usually made of shredded chicken, garlic, ginger, and chicken broth.<br />My Filipino helper introduced me to this simple yet healthy dish. <br />She first made it and it tasted exactly like our Khichdi minus the lentils.👍<br />My helper says that they used to get this for breakfast at the Government school they studied in back in Ilo Ilo, Philippines. <br />She says due to poverty, many kids going to the Government schools are malnourished.<br /> The Government or people who are well to do donate Rice to the school and when they are blessed with these Rice donations, they make a simple Arroz Caldo and serve it to all the kids.<br /> The kids themselves volunteer to cook it under the supervision of the teachers.👍<br />It's nutritious and filling and helps to satiate the pangs of hunger of these kids from the lower economic backgrounds who don't have enough to eat at home.👍</span><br />
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<span style="font-family: arial, helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Arroz Caldo is a dish that I would recommend highly👍 as it is very light on the stomach and easy to digest.👍<br />A piping hot bowl♨ of Arroz Caldo will be perfect when you have a cold or not feeling well or when you are tired and lazy and want to rustle up something quickly. <br />Next time you are lazy make Arroz Caldo instead of a packet of Instant Noodles.<br /> Although she says, sometimes they add a packet of instant noodles to the Arroz Caldo, but I won't recommend it.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><br /><b><u>Ingredients</u></b><br />Brown Rice /White rice - 1 cup<br />Oil - 1 tbsp<br />Ginger - 1/2 inch <br />Garlic - 3-4 pods<br /> Red chilly flakes - 1/2 tsp<br /> Coarse Black Pepper powder - 1/2 tsp<br />Turmeric - 1/4 tsp<br />Salt as per taste<br />Coriander leaves - 1tbsp finely chopped (Optional)<br />Spring onion leaves - 1 tbsp finely chopped (Optional)<br />Drumstick leaves - 2 tbsps (Optional)<br /> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /><b><u>Method</u></b></span></div>
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<span style="font-family: arial, helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Wash the rice nicely and Cook in a pressure cooker up to 3 whistles. My helper says they used to cook it in an open pot only. <br />Peel and chop the garlic and ginger finely.<br />In a wok, take 1 tbsp oil, once the oil is hot, add the ginger and garlic and fry for a minute or 2.<br />When it's brown in colour, then add the turmeric and the cooked rice and mix well.<br /> Add salt to taste.<br /> Give it a good stir.<br /> Add 2 cups of water and cook until all the spices are blended into the rice.<br /> Serve it piping hot with a dash of the chilly flakes and pepper powder.<br /> You can garnish it with finely chopped spring onion leaves or coriander leaves or drumstick leaves. </span></span></div>
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<span style="font-family: arial, helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Dunk into the hot Arroz Caldo and enjoy.</span></span></div>
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Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com0Singapore1.352083 103.8198360.8441055 103.17438899999999 1.8600605 104.465283tag:blogger.com,1999:blog-6080651806118192403.post-48163643158367729002018-10-10T04:52:00.005+08:002021-10-15T12:34:02.229+08:00Navarathri Festival then & now...changing times and patterns<div dir="ltr" style="text-align: left;" trbidi="on">
<span face=""arial" , "helvetica" , sans-serif"><b><u>Navarathri in the 70's- 2000 & Now....</u></b></span><br />
<span face=""arial" , "helvetica" , sans-serif"><b><u><br /></u></b>I had the privilege of living & being brought up in Mumbai. A place where people from all over the country (India) live. Where each festival is celebrated with gaeity. A place where there's a frenzy to catch a train/bus/rickshaw/taxi. Where a day passes only to go to work & be back. Where even 24 hours in a day is less. <br /><br />The power it takes to board the train, squeezing through the robust melee of people in a mad frenzy to catch the train & the same frenzy to get off the train, literally jumping onto the platform, squeezing back through the crowd and daring all odds to reach home and yet come back with energy for the family & household chores waiting for them. <br /><br />Yet, when festivals come, the ladies undauntingly celebrate it with ardour & warmth.<br /><br />Our Tambrahm community has always been known to be a practical & intelligent lot. Our pragmatic approach to changing times has helped retain our age-old traditions & rich culture & heritage. <br /><br /><br /><b>Then.....</b><i>(In the yesteryears)<br /></i><br />Working ladies would invite for Vettala Paaku(Thamboolam) over the weekends & housewives over the week. Inspite of living in a fast paced city with such a flinty pace. People still managed to make the time to celebrate festivals with zest. And all the practical difficulties of living in the buzzing metro city made us pragmatic in our approach towards everything.<br /><br />Back then, I used to enjoy dressing up in my pattu pavadais(silk petticoats), adorning jasmines in my hair and wearing Amma's gold necklace and jhimki(long gold earring with precious stones). I used to feel so dolled up as I used to accompany my Amma(mother) for vettala paaku. <br /><br />The girl kids were an integral part of the celebrations and were "invited". I used to feel so privileged to be "invited"😀<br /><br />Nowadays the kids do not want to accompany nor do they like to dress up in our beautiful traditional gear.<br /><br />In our community, being born as a girl itself was a celebration. <br /><br />My brother wasn't officially "invited"😜 for the vettala paaku. <br /><br />Once we reached in our silks & fineries, mind you it's the onset of winters and just comfortable to be attired in our ensemble.<br /><br />When we visited the people, we used to admire the golus(arrangement of dolls), ask questions about the theme of arrangement, new Additions (It's a tradition to have a new addition of a doll every year). We used to chant shlokas, sing bhajans, appreciate any new things in the hostess's house. <br /><br />We usually used to be offered sundal & some sweet and beverages(coffee, tea, juice)<br /><br />Sometimes we used to visit a few houses in a row, so the sundals & sweets used to be packed in little small packets of banana leaves covered with a newspaper made into little take away packs. These packets were made & readily kept if we refused to have anything offered at the hostess's home. These items were not mandatorily given. It depended upon the convenience of the person. <br /><br />But, <b>now....</b><br /><br />Calling for Vettala paaku has become an elaborate affair. <br /><br />Every person is competing with another. The humble sundal & sweet are replaced with a huge array of food items. It's like a buffet arrangement with a varieties of snacks & sweets. People are slogging in the kitchen to outdo each other in the quest of making an impression on the invitees. Some even ordering food from restaurants. Eventually a lot of ladies who cannot manage all this will jump off this bandwagon and succumb to the temptation of <b>"not"</b> celebrating this beautiful festival. <br /><br />There's also competition in dressing up, presenting the house, displaying your riches, Offering expensive gifts and comparing who's gift is better than the other. <br /><br />There's even pressure in dressing up in certain colors as well. <br /><br />There are yet, a group of people who pack the thamboolam in gift pouches and send it over to their friends through their maids😂.Totally hassle-free but completely kills the idea of offering thamboolam.<br /><br />The manjal(Haldi) kumkumam (Kumkum)which was offered from little brass/silver boxes have transformed into plastic pouches or boxes holding colored powders.<br /><br />The paaku(betel nuts) is packed in plastic pouches. <br /><br />We are using so many<b> non biodegradable </b>things now in the name of convenience which is harming the environment.<br /><br />I'm glad I kept re-inventing myself over the period of years. This year I purchased cloth bags to give my vettala paaku, i do not give blouse pieces which are going to be further passed on😜. <br /><br />I love the idea of gifts, Gifts are an integral part of the thamboolam, so i take a lot of effort, go to many shops, buy gifts which can be used in the pooja room or house. Gifts that will be useful.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">I keep the cost economical as I give a lot of people (80-100 ladies). </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">My mom used to say, "The more ladies you give, the more punyam (Blessings) you get".</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">The idea is not the cost but the thought behind it.<br /><br />Haldi-kumkum packets i still give....maybe eventually it should (will) change. Betel nut(Paaku) packets too....although some of my friends love them (Roja Paaku with little melon seeds). <br /><br />No bangles, combs, pottu packets, mirrors😂🤣....they definitely get recycled.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif"><br />Traditional gifts were an integral part of the Haldi kumkum, so these items got replaced with a small cursory gift given out of love to replace the various things that had "significance" in the past <i>(items worn/used by women to groom themselves meant for married women only </i></span><i>or single girls (barring widows as they were not a part of these festivities...which was sad)) </i></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">As the society evolved, a woman is no longer identified by the presence of her husband but an embodiment of Shakti (So happy about the status change though)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">Gifts!!! Phew!!! </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">The cursory gift given in replacement of the traditional items (meant for married women only) has become the focal point.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">The focus shouldn't be in the joy of recieving the gifts and judging the person's status based on what's given. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">People these days don't even remove the price tag, so the guests know the value of the gift given (As if it matters the most!!!🙍)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">I remember a few years ago, a friend made a comment upon the cost of gifts given during the Navarathri festival. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">Suddenly the whole spirit of Navaratri has changed and now people are taking so much efforts to outdo each other, impress the guests by showing off that their gift is superior, this unfortunately is not the spirit of Navarathri at all. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">I usually buy my gifts from small vendors, which helps uplift them. I give many ladies which includes our building security guards, cleaners etc., hence i buy in lots. I give everyone the same gift immaterial of their class or staus.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif"><br /><b>The spirit of Navarathri is not in the gifts or the "giving".</b></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">The joy is in meeting, and praying/singing bhajans in the glory of the Goddess together and, I ensure that whoever comes to my home blesses me for the warmth and love I give them when they come home and the great time that we spend together that build memories; like the memories I have now, of my past as a child. I don't even remember who gave what in those days. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">As a child even if it was a piece of a coconut barfi (Since many coconuts were given as an item in the Thamboolam / Vettala Paaku, It was commonly prepared in many houses during the time and offered as well. Everything was put to good use and nothing was wasted ever)</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">Let's turn back the clock to times that were uncomplicated and simple and just rejoice in the glory of the Goddess. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">Let's celebrate and invoke the Goddess within each one of us.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">Invoking the inner Goddess according to me is awakening oneself at various levels and then working towards elevating oneself . </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">Connecting with my inner Goddess, is also a reminder that we are a part of the Source(The Supreme), knowing our potential and the powers within that can be unleashed for the Emancipation of Women and the betterment of the society is Imperative.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">It's a chance to tap into the deepest source of Empowerment, creativity and happiness and that exactly is why these festivals were designed and not for the petty things that it has come to. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif"><br />We must adapt to the changing times and not rigidly keep doing rituals in the name of tradition. We must take into account the present day situation and act accordingly when it comes to caring for the environment but at the same time keep in mind the spirit of such beautiful festivals for the women, of the women and by the women. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">Let's find out ways to improve our lives and in the process help Mother Nature conserve her beauty and radiance. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">So let's spread joy and keep up the festive cheer. </span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif">What we do now is what will influence the future generations and if we don't do it right, it probably is going to be redundant soon.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif"><br /><br />"Happy Navarathri to All"<br /><br /><br /><br /><br />© Sukanya's Musings</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span face=""arial" , "helvetica" , sans-serif"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"> </div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><i><b>Disclaimer</b> - <span style="background-color: white; color: #5f6368; font-family: arial, sans-serif; font-size: 14px;">This article is </span><span style="background-color: white; color: #4d5156; font-family: arial, sans-serif; font-size: 14px;">based purely on the author's personal knowledge, experiences, views and opinions. </span></i></div>
Sukanya Yogeshhttp://www.blogger.com/profile/11001661780867333803noreply@blogger.com1