Kobbari Laddu-Coconut laddu

Entry for RCI-Karnataka hosted by Asha of Foodies Hope

U Need

1.Shredded coconut-3 cups

2.Milk -1cup

3.Sugar -2cups

4.Rava-1/4cup

5.Cardamom powder

6Any nuts grated -1tsp

Method of Preparation

1.Fry rava and nuts in ghee and keep aside.Boil the milk in a pan.

2.When it becames half add grated coconut and mix well.

3.When the milk gets absorbed in coconut, add rava, nuts and the sugar.

4.Stir continuously on medium flame until the mixture starts leaving the sides of the pan.

5. Remove from heat and make balls.

6.Coconut laduus are ready to serve.

Badanekaayi masala- Brinjal masala

Entry for RCI -Karanataka hosted by Asha of Foodies Hope

U Need:

1. Small Brinjal-4

2. Onions-1

3. Tomatoes-1/2

4. Dhania seeds: 1/2 tsp

5. Cumin seeds (Jeera): 1/2 tsp

6.Grated Coconut-6tsp

7.Curry leaves

8. Chana Dal: 1 tap

9. Urad Dal: 1 tap

10. Turmeric powder: 1/2 teaspoon

11. Red chilly powder: 1 tsp

12. Oil -3tsp

13. Salt to taste

Method of preparation:

1. Wash Brinjal & cut into any shape as u like, deep fry them in oil and keep aside

2.Chop onions, and tomato

3. Take a pan and heat up the oil in it then add mustard seeds, Jeera Chana Dal and Urad Dal,and Dhania seeds to it.

4 Then add onions and tomatoes.

5. Cook it till the onions starts to turn transparent.

6. Put off the heat and let the Masala cool for few minutes(1-2) and then grind it into paste

7. After making paste again put this into the pan and on the medium heat and add turmeric powder,chilli powder and salt.

8. Now add Brinjal to it and cover it and cook it till the Brinjal are cooked.

9. Add oil if needed and deep dry in low heat.

Pillayar Chathurthi

Vinayaka Chathurthi is dedicated to Lord Ganesh son of Shiva, the elephant -headed god of all good beginnings and success. This Festival is celebrated on the month of avani during chathurthi thithi following new moon day.


During this festival event clean the house and frontage with water and draw kolams with kavi. Draw kolams on pooja room and also on the small plank,place idol of lord ganesh made of clay and perform pooja.Pooja room will be decorated with thoranams,plaintain saplings ,neem leaves etc.

For pooja we may require a small flower garland made of villva leaves and arugam pullu,we can also use erukampoo garland if available. Some will worship home made ganesh idols, many will buy moulded one from shops. Small decorated umbrella's are kept behind the idol, to make lord more decorative.In some houses,special small towels (pillayar thundu) will be placed around ganesh idol.


Main offerings for the lord ganesh is kozhukattais, five varieties of kozhukattai's (coconut,Black gram,Gingelly seeds, modakam, round),raw rice idlis,vadai,payasam,and maha neivedyam 'cooked rice with ghee on the top' ,Appam,Gingelly seed balls are the usual items to be prepared.

Pooja also requries betel leaves, betel nuts, coconut,plaintain fruits,guava, country apple,navan fruit, tender cumcumber and wood apple for neivedhyam.


On the next day you have to do punar pooja with betel leaves,fruits etc as offering's then remove ganesh idol and immerse in well or river as per the family tradition.

Popular Tamil slogam to pray lord ganesh is ,

Vaakundam Nalla Manamundam, Maa MalaraalNokundam,
Meni Nudangaadu Pookondu,Thuppar Thirumeni
Thumbikaiyaan Paadham,Thappamal Saarvaar Thamakku.


Kozhukattai Recipe




U need

1.Rice flour-1 cup

2.Water-2cup

3.Sesame oil-1tsp

4.Grated coconut-1 cup

5.Powdered jaggery-1/4 cup

6. Bengal gram dhal-1cup

7.Powdered cardamon-1/2tsp

8.Salt

Method of Preparation

Making outer layer

1. Boil water in a kadai, add salt for the dough and few drops of sesame oil.

2.Add little by little rice flour to the boiling water, without forming any lumps.

3.knead finely,keep it aside and allow to cool.

Making Filling /poranam

1. cook bengal gram dhal in cooker adding enough water, do not over cook , when it is done, spread over a cloth and let it to dry.

2. In a mixer first mash cooked dhal then add cardamom, jaggery,coconut and mash for a minute.

3. Make out small balls out of this grinded stuff.

then to make kozhukattai, smear your hands with sesame oil, take a little dough, make small balls,press the balls to form a round,shape them into cup like shell and fill the shell with poranam. steam these balls in cooker for 10 minutes till the dough does not stick into Ur hands.

Happy Birthday To Krishna

Maha Vishnu took various avatars to protect the mortal world from the evildoers and sinners. One such incarnation was his birth as the child of King Vasudeva and Queen Devaki Devi. Sri Krishna Jayanti is the birthday of Lord Krishna. It falls on the 8th day of the dark half of the month of 'Bhadrapada' (August-September) and is one of the greatest of all Hindu festivals. Lord Krishna was born at midnight.

A twenty-four hour fast is observed on this day, which is broken at midnight. The festival is called in different names as "Krishna Jayanti", "Janma Ashtami", "Krishnaashtami" , "Gokul Ashtami", and as "Sri Jayanti".

Birthday of Krishna is usually celebrated in the month of avani on ashtami thidhi and star rohini. This year festival falls on Sep 4th 2007.

This festival is celebrated by preparing sweets and savories which Lord Krishna likes , decorating the idol or picture of Krishna , and decorating the floor with kolams .

Footprint of lord krishna will be drawn depicting his entrance into home.. from the door to the pooja place. People sing songs in praise of lord krishna like JayaDevar's Ashtapathi(geetha govindam) and read Bhagvad Gita

Fruits, betel etc along with aval, butter are placed near the idol or picture of Krishna to do pooja.

Since Lord Krishna was very fond of milk and milk products, so devotees make various dishes of milk to please the Lord.Devotees observe fasting to mark the day and break it at midnight after the birth of Lord Krishna. Certain people observe the day with waterless fast while others have fruits and milk. The traditional dishes prepared on Janmashtami are Kalkand, seedai, murukku, manoharam, , Gopalkala, Kheer etc.

Kalakand Recipe

U NEED

1. Milk-2litres

2.Sugar -1cup

3.Chopped nuts to decorate (pista, almonds)

4.Silver foil (optional).

5.Lemon juice -3tsp

Method of Preparation

1.Boil half the milk and add the lemon juice as it comes to boil.

2.Switch off the gas. Once the chenna settles sieve through muslin cloth,

3.Press out excess water, take it in a plate and press down. Do not knead.

4.Put the remaining milk in a heavy panand boil to half.

5.Add chenna and boil till the mixture thickens. Stir continuously.

6.Add sugar and continue to cook.

7.Stir all the while till it softly thickens in a lump.

8.Set in a tray, mould to any shape as u desire,apply silver foil and sprinkle the chopped nuts.

For More Srijayanthi Recipes go here The Yum Blog

Rice Urundai-பொரிவிளங்கா உருண்டை

This Recipe is for JFI Rice hosted by Sharmi of Neivedyam

U NEED

1.Rice-1 cup

2.Moong Dhal-1/4 cup

3.Jaggery-1/2cup

4.Cardomam-4

5.Ghee-3tsp

6.Coconut Pieces-1/4 cup.

Method of preparation

1.Fry rice & moong dal in 1 tsp ghee, for 3min.

2.Allow it cool,then grind in mixer with cardmom & keep aside.

3.Cut coconut into tiny pieces & fry in ghee. add to the grinded flour.

4.Saok jaggery in a cup for water,filter to remove dusts.

5.Boil the jaggery water till forms continous bubbles as in picture.

6.At the final stage, pour it into flour, make round balls before it cools.

7.Rub hands with a spoon ghee, to make balls without sticking into hands.

Rice Usili - உசிலி சாதம்

This recipe is for JFI-Rice hosted by Sharmi of Neivedyam

U NEED

1.Rice-1 cup

2. Moong Dal- 1/4 cup

3.Onion-1

4.Green Chillies-5

5.Peas ,Potatoes,Brinjal, Carrot finely chopped-1 cup.

6.Grated coconut-1/4cup

7.For seasoning : Oil, Mustard, Curry leaves

8.Cilantra

9.Turmeric powder

10.Ghee-2 tsp (Optional)

Method of Preparation

1. Heat oil in pan, tamper mustard & curry leaves.

2.Add sliced onions & fry for a while, then add turmeric powder ,salt,green chillies & chopped vegetables.

3.After 2 min add grated coconut & stir. turn off fire & allow it to cool.

4.In another Pan roast moong Dal slightly for 3min & keep aside.

5.In a cooker ,add washed rice, 5cup of water, roasted moong Dal, & Fried vegetables.

6. Off the fire at the 3rd whistle of cooker.

7.To the cooked usili, add ghee while serving .

This is a very old authentic recipe , can be taken as breakfast or lunch with Sambhar.

I'm pleasantly surprised to find out bharathy awarded me , bharathy has been kind enough to award me ,I'm not sure that i deserve being a new blogger.I want to thank her for wonderful honor. thanks bharathy.....

There are a lot of blogs out there that inspired me to blogging.In my turn,I would like to pass a award of Best blogger to all of them. I’m glad to see all their hard work and time. these are some blogs i will return again and again to see updates.

here are my best bloggers,

Ammu Patti's Thought

Bharathy @ Spicy Chilly

Deepa @ Tamilnadu Cuisine

Kribha @ Enn Samayal Pakkam

Kanchana@ Married to Desi

Lakshmi Ammal

Latha Narishiman @ The Yum Blog

Indira@ Mahanandhi

Menu Today

Nags @ Truly Madly Deeply

Nandita @ Saffron Trail

Patti @ Enn Veetu Samayal

Priya @Priya's Kitchen

Revathi @ Enn Ulagam

Sharmi @ Neivedyam

Usha @ Samayal Ulagam

And to all other best bloggers i missed .

I was tagged by Bharathy to do this meme and finally I get around to do this! Many thanks to Bharathy...

Thing1
I enjoy doing cooking for others but love to have people cook for me, the truth is even me can't eat the food i cooked :).

Thing 2

I'm quite a sensitive person. it doesn't take much to hurt my feelings. yup im an Sober girl drowning into my tears ,my tears makes no sense, i will cry when im happy,sad, angry,sick or tired .I hate to be the center of attention or to speak about myself. I am not capable of being egocentric or self-centered. I'm the ultimate dreamer. I can easily get lost in ideas, great books, cooking, movies....and totally lose track of what's going on around me.

Thing 3

I grew up with my older sister . She is great and I love her lots. Growing up we fought alot .Joyous days in my whole life are that i Spent with my sisters little kids . I love more,playing with little kids.

Thing 4

My all time passion is driving. I love being out doors,always going somewhere .Cruising on freeways with soothing music in the background is one of my most pleasurable events.

Thing 5

I don't like to lose anything,but always i will. Often People with me say iam reckless for all the thing. Really iam not careless, Donno how it happens for me. I lost my luggage with haunting memories album ,& wedding saree in my journey to US from india, not bcoz of my fault, bcoz of North Worst Airlines. This is the most deplorable event in my life since.

Thing 6

Iam a sucker for anything written by vairamuthu most amazing tamil poet ever lived, for me his poems are endlessly amazing. its mostly pretty delicious,when i'm droopy and need a little boost i will start reading his books,, Very often i will read his book secretly in schools / college class rooms, times i was caught :( are many.

Thing7

Iam addicted to computer games, i like nearly every Pc games, the first game i played and love most is Bonkheads Demo. I use to play a game till i reach final level, once final level is done, i will Send that game to trash & will start playing another new game. I could spend hours and hours each day if my mom let me . She don't want me to waste time in games, she will unplug the PC directly while i was playing tensed up . Instantly i reduced playing games and hooked to internet,there is just so much to look at in, There is my list of regular blogs,websites and forums to check on for the latest developments, instant messaging friends to chat with, and a myriad of other things to do.

That is all.

As u all know, still i have not taken time to comment bloggers, the thing is im not lazy to write im a little timid person ,thats it. but i will check regularly for new Posts in almost all the blogs & many appeals me.

Now I have to tag some other people to do this as well. Some of them i tagged here are tagged already.but I enjoy reading their blogs and would like to know some more random facts about them.

There they are,

Lashmiammal@ Cook food Serve Love

Revathi@ Enn Ulagam

Menu Today

Deepa @ Deepa's Tamil cuisine

Kribha @ Enn Samayal Pakkam

Patti @ Enn Veetu Samayal

Renuka @ Fusion

Aadi Perukku

Aadiperukku, otherwise called Padinettam Perukku – is peculiar to the Cauvery delta and is intended to celebrate the rising of the river, which is expected to occur invariably on the 18th day of the solar month, Aadi corresponding to the 2nd or 3rd of August every year.

"Padinettam perukku" - Padinettu signifies eighteen, and Perukku denotes rising. This festival is observed predominately by women in Tamil Nadu. The Aadiperukku, as a water-ritual, celebrated by women is said to honour Nature. People began to worship water in the form of wells, tanks and rivers. It is common among Hindus in India to throw fruits, saffron cloths, etc., when the rivers are in spate purely based on the belief that these rivers are the species of female deities. Similarly every temple has sacred wells and tanks, and water in these resources are considered pure. There are Hindu mythologies that highlight many variations on the theme of primeval water which shows that water culture and civilization represent human interest with sacredness.

This festival is celebrated with great gusto in Tamil Nadu. Mango leaves adorn the door frames and the entrance is decorated with kolams. Women change their yellow thread in their "thali" (Mangalsutra) on this auspicious day. Women of some significant communities in Tamil Nadu carry the custom of adding gold coin(s) to their thali. Some women buy golden ornaments on that day. Cauvery River The festival is more significant in a household where the daughter is newly married.

During the pooja the noanbu charadu (string) applied with turmeric paste should be tied in the hand

Cauvery River


In Tamil Nadu the newly married daughter is brought to the parent's home by July 15th. It is considered inauspicious for a Tamil family to have the first child (especially if it is to be a boy) born in the month of Chithirai. So the new bride stays in her mother's house for the entire month of Aadi. On Aadi Padhinettu, the son-in-law is invited and given gifts in the form of new clothes, ornaments and sweets. Gold coins will be added to the bride's thali. This custom is strictly observed in most districts of South Tamilnadu

Iyyarapar Temple

Aadi Rice Preparation:

1.Soak 1 cup raw rice in water for 4hrs,then wash & add jaggery powdered as per taste.

2.Then add chopped coconut pieces,a spoon of sesamum seeds,elachi powder.

3.Let it to soak again for 1hr, then use for pooja. During the pooja the noanbu charadu (string) applied with turmeric paste should be tied in the hand or

Rava Ladoo

Vada Mor Kuzhambhu

Keerai Poriyal

Cauliflower Fry

Ulundhu Vadai

Ghee Paruppu

Drumstick Sambar

Garlic Rasam

Aadi Feast