الجمعة، 21 أغسطس 2015

Varalakshmi Vratham-Pooja Procedure/Puja Vidhanam

Picture Courtesy – My friend Archana

In this post I have shared How to do Varalakshmi vratham Pooja at home with details about the decoration, things needed, requirements for pooja, slokhas,  Varalakshmi vratham neivedyam recipes and also about a simple Varamahalakshmi pooja at home. Hope beginners would find this information useful to you.
Varalakshmi Vratham/Varamahalakshmi festival is the most auspicious festival celebrated by married woman(Hindu) to commemorate Goddess Mahalakshmi."Vara" means "boon" and Goddess Lakshmi grants all boons to those who performs pooja with utmost devotion on this day.Varalakshmi Vratam is a most popular festival in South Indian states like Andhra Pradesh, Karnataka, Tamil nadu & North Indian states like Maharashtra & Orissa.Worshipping Goddess Lakshmi on this day is equivalent to worshipping Ashtalakshmi ( 8 Lakshmi)– Goddesses of Wealth(Shri), Earth(Bhu), Learning(Saraswati), Love(Priti), Fame(Kirti), Peace(Shanti), Pleasure(Tushti) and Strength(Pushti). This pooja is performed for the well being of family members especially for the life of Husband & to get children,Wealth etc.Every year Varalakshmi Vratham is observed in Sravana(in Telugu) month(Avani in Tamil & Sawan in Hindi).It is celebrated on Friday preceeding the full moon day(Pournami).This year Varalakshmi pooja falls on August 12,2016.Those who cannot perform it on that day, can do it on any other Friday in that month.On this day, married woman should observe fasting till they finish the puja.
In my family,both Mom & MIL don’t have the practice of doing Varalakshmi Viratham but every Friday we used to do Vilakku poojai for Goddess Mahalakshmi. But still I am making this post as per a reader's request. A reader from Chennai mailed me to share the details of Varalakshmi Vratham with pooja vidhanam/procedures and slokas as she is a beginner.So I thought of asking my friends who perform Varalakshmi Vrata every year in a grand manner.For making this post,I took the help from two of my friends Shalini & Archana. When I told them about this post,they became very happy and shared their pooja procedures along with their Varalakshmi decoration pictures.Shalini gave me a book titled “Aadi,Avani maadha Pooja Vidhanam” in which all the important festivals like Ganesh Chaturthi,Varalakshmi Vratham,Naga Chathurthi and Garuda Panchami were discussed in detail with slokhas in Tamil.Not just that,Shalini spent nearly 3-4 hours over phone ,explained each and everything about the pooja while I was drafting the post.Without the help of Shalini,this post would not have come up in my blog.I must really thank God for giving me such a helpful friend in all aspects of my lifeHappyBig Hug .If you are a beginner & looking for Varalakshmi pooja slokas in Tamil,Right click on the images & click "Save as",download & save them in your mobile or PC and chant these slokas while doing the pooja.I have also shared some audio & video links for people who look for Varalakshmi vratham pooja vidhanam & idol decoration in Telugu & Tamil .Please scroll through the end of this post to check the links.Lets see the Neivedyam recipes list, pooja items requirements list, Things needed for pooja, Pooja procedures,Varalakshmi vratham story and slokhas for Varalakshmi Vrata in step by step.
 Please visit my in-laws kolam blog "Learn Kolam" for Rangoli ideas.Lets see how to do Varamahalakshmi Pooja at home :)


Pic courtesy – My friend Shalini

Let me start with the list of Neivedyam Recipes
  1. Sweet samosa/Karjikai
  2. Idli
  3. Paruppu urundai/Pappu unta 
  4. Pooran Kozhukattai/Modak
  5. Ellu kozhukattai
  6. Easy sweet pooran kozhukattai
  7. Sweet Appam
  8. Payasam varieties
  9. Sweet pongal
  10. Rava Kesari
  11. Puran Poli
  12. Chitranna
  13. Sundal varieties
  14. No onion No garlic lunch menu
Items required for Pooja
  • Rice flour & colors – for drawing rangoli ( Please visit my in-laws kolam blog "Learn Kolam" for Rangoli ideas.)
  • Thambaalam/A big plate OR A wooden plank/Peeta
  • Few Banana leaves
  • Raw Rice – as needed ( to spread over the peeta)
  • One Kudum/Kalasha ( silver or bronze)
  • Water scented with Jathikai/Mace , Cardamom,Saffron threads,/edible camphor,Cloves(to fill the kalasha)
  • few Mango leaves ( to keep on top of kalasha)
  • One coconut for kalasha and few more for thamboolam bags
  • Turmeric powder ( for making gowri,if you have the practice)
  • Kumkum
  • Chandan( Sandal paste)
  • Akshatha ( Raw rice coated with turmeric/Manjal podi)
  • One lotus flower
  • Face of goddess ( Available ready made in Market)
  • Jewelries ( For Eyes,Nose – Available in market)
  • Dress & blouse piece for Lakshmi ( buy in market)
  • Flowers & garland ( for archanai & decoration)
  • Betel leaves,Betel nut,Banana ( Vetrilai,Paaku,Vazhai Pazham)
  • Thoram for hands/pongu nool for neck (Thoram is nothing but a sacred thread  coated with turmeric powder with 9 strings & 9 knots whereas Pongu nool is a single thread smeared with turmeric powder)
  • Milk,Dry fruits & nuts ( optional)
  • Fruits ( all seasonal fruits)
  • Panchamirtham ( a mixture of fruits,jaggery,dry fruits,nuts and ghee)(optional)
  • Neivedyam recipes ( Idli,Sweet pooran kozhukattai ( poornam borelu),ellu kozhukattai,Karjikai/fried sweet samosa,Chitranna,Payasam,appam ( based on your tradition)
  • Thamboolam set of kumkum,chandan,bangles,Betel leaves & nuts,Yellow rope,blouse pieces,coconut,banana along with 1 rupee coins) – Make them ready as per the number of ladies you invite.
  • Ready made(plastic) cups & bowls for distributing prasadam.
  • Mahalakshmi stothram book or download the images i have shared here.
About the book

The slokas I have shared here is from a book titled "Aadi avani maadha Pooja vidhanam".This book was given as a compliment for my friend's mom in Pudukottai and it was published in the year 2000.I don't think whether this book is available in the market.But I am sure you can get the book for Varalakshmi vratham with story,Mahalakshmi Ashtothram in Giri trading agency.
I have shared the title pages of book as per a reader's suggestion.Please leave a comment in the feedback section if you get any books of this kind.It would be useful for all the people landing in this page.Thanks !

Pre preparatory works

On Thursday morning,wash all the pooja vessels and kalasha pot.Wash the lamps,keep kumkum dots and put threads.Oil the lamp & keep it ready for the next day use.Make the thoran & pongu nool and arrange the other pooja things in a plate.
You can also prepare the stuffing for sweet pooran kozhukattai,soak the pulses for sundal & grind the batter for idli.

Padi Poojai/Chukkalu pette pandaga(telugu)on Thursday evening

On thursday evening around 5.30 pm,sweep the entrance of each room (Nilai padi/vaasal padi).Apply turmeric on the sides & draw 2 lines using kumkum.It is partitioned into three divisions.Put chandan & kumkum dots.This pooja is done to welcome Goddess Lakshmi & it shows the beginning of next day function.Light the lamp,perform pooja by keeping some neivdeyam like sundal ,appam etc.Read the Varalakshmi Vratham story.I have attached the story picture in Tamil.Please refer it. Some people read the stories on Friday after completing the pooja.So its your choice.
You can also keep the manai/Wooden plank/Peeta & place a banana leaf over it.Spread the raw rice and keep it ready for next day’s pooja.Remember you should not keep the kalasha now.It should be kept only on Friday.


Story in English
The story happens in a beautiful town called Kundinagaram located in the Kingdom of Vidarbha (Vidarba Rajyam). In that Kundinagram town, Goddess Adilakshmi, being pleased by her devotion tells Charumathi in a dream and directed her to perform the vrata to enable her to fulfil her desires. Charumathi wakes up and tells her husband about the dream. Charumathi along with some neighbourhood women takes bath in the wee hours and prepare a mandapam and invites Varalakshmi Devi. She recites the following sloka along with other women with utmost faith and devotion.
Lakshmi Ksheerasamudra rajatanyam sri rangadhameswareem
Dasibootha samastha devavanitham lokaika deepamkuram
Sri manmanda kataksha labdhivibhat brahmendra gangadharam
Twamtrayamlokyakutumbhineem sasijavandemukunda priyam
Then she wore nine threads Thoranam to right hand and offers naivadyam to Goddess Lakshmi Devi. On the completion of the first circumstance, she heard she found Gajjelu, Andelu and other ornaments. On the second circumstance, they found kankanams made of navaratnams to their hands. On completion of the third circumstance, they found immense wealth.
Then Charumathi offers Tambulam to the brahmin priests and distribute the vrata prasadam to the relatives and lead a happy life. Since then, Hindu women perform this vrata with utmost faith and trust till today. With this, Lord Eswara concludes telling the story to Goddess Parvathi.
Source:http://devotionalonly.com/varalakshmi-vratam-pooja-procedure-and-story/

How to make thoram & Pongu nool

Thoram and Pongu nool are nothing but the sacred thread smeared with turmeric powder.Thoram is made by taking 9 strings of thread.Put 9 knots in equal intervals.The number of thoram depends on the number of ladies & young girls at home.Thoram has to be tied around your wrist & Pongu nool is nothing but a single thread smeared with turmeric powder.You should tie it around your neck.Married ladies wear  both Pongu nool & thoram whereas young girls tie thoram alone.Keep the thoram,Pongu nool,9 betel leaves, 9 betel nuts, 9 banana, 9 dates,9 turmeric sticks,kumkum box,Karimani mala ( black beads chain) in a plate & keep it ready for pooja.You can do all these works on Thursday night itself.

How to make the kalasha/Kalasam

Fill the silver or bronze pot(kudum) with scented water till its brim.On the top of kalasha,place 5 mango leaves( keep in odd numbers) & keep a coconut smeared with turmeric.The tail portion of coconut should face upward.Kalasam should face east.Some people have the practice of keeping raw rice,1 lemon,9 betel leaves(vetrilai),9 betel nuts,9 turmeric sticks( manjal kizhangu),9 dry grapes,1 moulded jaggery ( Achu vellam),dry fruits & a karimani mala (black bead chain),coins inside the kalasha instead of scented water.So please make the kalasha according to your tradition.After making the kalasha,keep a kumkum dot and keep aside till u make other arrangements.

The next day i.e Friday,after taking bath,wash the place where the pooja is going to be held.One should observe fasting till the Pooja is finished( Elderly woman can have milk & fruits)Draw rangoli using rice flour and place the peeta/Wooden plank/Manai OR Big plate/Thambaalam.Spread a banana leaf and put some raw rice ( If you have done this on Thursday night,skip this step and proceed to the next step).
Place the kalasha over the rice.Cover the coconut using a new blouse piece( made into cone shape by referring the video link given below).
To this coconut, an image of Goddess Lakshmi is fixed or the image of Lakshmi made using turmeric powder.My friend makes the face of Lakshmi using turmeric powder as shown in the second picture. In some areas, women place a mirror behind the kalasham. Today, there are specially made Varalakshmi pots  and faces available in the market.So you can buy and fix it with the blouse piece.Now the kalasham symbolically represents Goddess Lakshmi.
Decorate the idol with dress & Jewelries and garlands.You can dress it with a tucked saree or skirt (Pavadai).Put some jewels (Preferably gold) and tie a pongu nool around the neck.It is considered to be the Mangal sutra(Thali) Keep chandan & KumKum dots.Now Goddess Lakshmi idol is ready to perform pooja.Make a cone shaped Ganesh/Pillayar using turmeric powder mixed with water and keep it near the kalasha.Light the lamps at the time of pooja and start doing it.
Please refer this video for decorating Goddess Lakshmi Idol.

How to Perform Pooja

Ganesh pooja
Any auspicious festival should be started with Lord Ganesh pooja.So read the sthothram given below and worship Lord Ganesha to do this pooja without any obstacle and after chanting the sthothram, move the Ganesh towards North direction.

शुक्लाम्बरधरं विष्णुं शशिवर्णं चतुर्भुजम् ।
प्रसन्नवदनं ध्यायेत् सर्वविघ्नोपशान्तये ॥


Shukla-Ambara-Dharam Vissnnum Shashi-Varnnam Chatur-Bhujam |
Prasanna-Vadanam Dhyaayet Sarva-Vighno[a-U]pashaantaye
||

Meaning:
1: (We Meditate on Sri Vishnu) Who is Wearing White Clothes, Who is All-Pervading, Who is Bright in Appearance like the Moon and Who is Having Four Hands,
2: Who is Having a Compassionate and Gracious Face, Let us Meditate on Him To Ward of all Obstacles.
Source : (http://www.greenmesg.org/mantras_slokas/sri_vishnu-shuklambaradharam_vishnum.php)

Avahanam & Anga Pooja
After finishing Ganesha pooja,take some flowers & akshatha in hand and chant the Avahanam slokha.Visualise Goddess Lakshmi in mind and offer the flowers & akshatha to kalasha.Goddess Lakshmi is invited to our house.

Lakshmi Ksheera Samudra Raaja Tanaya
Sree Ranga Dhaameshvari
Daasi Bhootha Samasata Deva Vanithaam
Lokaika Deepankuram
Sreeman Manda Kataaksha Labdha Vibhava
Brahmendra Gangaadharam
Tvaam Trailokya Kudumbineem
Sarasijam Vande Mukunda Priyaam

Meaning: Goddess Lakshmi, who is the daughter of the king of the ocean of milk, whose abode is Srirangam (with Lord Ranganatha), who is served by all the divine ladies in heaven, who is the guiding light for the world, who has obtained the sustained (continued, everlasting) glance (Grace) from Brahma, Indra and Shiva, whose abode is the three worlds (Bhu, Bhuva, Suvaha) - I offer my prostrations to Thee, the beloved of Lord Krishna (Mukunda).
Now perform Anga Pooja( Worshipping each body parts of Lakshmi).Offer flowers to Kalasha by chanting Anga pooja sthothram.Refer the picture below for Anga pooja Sthothram in Tamil.Please refer this link for sthothra in English.
Following this, chant Lakshmi Ashtothram(108) by offering flowers to Kalasha.
Refer the below picture for Anga Pooja slokha & Lakshmi ashtothram ( Click on the image to see the bigger sized picture)




Proceed with thoram Pooja/Nonbu Saradu poojai which is known as Thorakrandhi  pooja.

Neivedyam & Mangala Aarathi
Finally, Mangala Harathi is performed for the kalasha.Different types of sweets/neivedyam are offered in front of the God.Nonbu saradu/Thoram (yellow thread) should be tied on the woman's right hand and Pongu nool should be tied around your neck.You can ask your Husband to do this.At the end, take Aarathi by mixing turmeric & kumkum in water.Sing the Harathi song while taking Aarathi.
If you have not read the Varalakshmi Vratham story on Thursday,do it now.
Offer the Thamboolam –Coconut, betel leaf and nuts, turmeric  sticks,kumkum, coconut, along with flowers,  blouse piece, mirror & comb– is offered to women in the locality and in the evening an Harathi is offered to Lakshmi with some neivedyam.
Punar Puja
On Saturday, after taking a bath,perform a  pooja for the kalasha.Then dismantle it.Sprinkle the water all around in the house. If rice is used then it is mixed with rice in the house.
You can remove the nonbu saradu/Pongu nool & thoram after 3 days.
If you want to strictly follow all the rules and methods of Varalakshmi Puja, then it would be wise to take the advice from an elderly woman who is regularly performing the puja. What I have shared here is purely based on the procedure given in the book & pooja methods shared by my friend Shalini.It may vary from place to place & tradition.Thanks for visiting this page.Please write a few words in the comment section if you find this post usefulHappy.
Source for Punar Puja :http://periva.proboards.com/thread/1742

Last but not the least please find the links which I felt them useful for beginners.

Some useful Links for Slokhas & Videos for beginners

  1. Refer THIS LINK for the detailed pooja procedure with slokhas in English
  2. This VIDEO will help you to decorate Lakshmi Idol & placing Kalasha.
  3. If you want to do the pooja by listening to slokhas chanted by a Priest,please refer this AUDIO, AUDIO & VIDEO , THIS VIDEO for Telugu Version.You can just follow the instructions and perform pooja.
  4. Listen THIS AUDIO for Tamil Version.

How to do simple Varalakshmi Pooja

Some people don’t have the practice of Varalakshmi Vratham but still they may like to perform this pooja in a simple way.For doing a simple pooja: Light the lamp,keep some neivedyam and do the pooja by chanting Mahalakshmi Ashtothram.Distribute the Thamboolam and prasadam by inviting married woman to your house in the evening.There are no hard and fast rules in performing the Varalakshmi Puja and you can be flexible on the puja items. Even a simple prayer will please Goddess LakshmiHappy.
On this auspicious day,lets pray Goddess Vara Mahalakshmi to bless us with peace,health & wealth !!

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Mali kofta is a classic north Indian dish of potato and paneer cheese dumplings served up in a spicy cream-based tomato gravy. If that doesn't sound appealing, I don't know what is! But it's a rich dish so one that you may want to reserve for special occasions or simply when you want to pamper yourself. Although I have really have cut down my consumption of dairy, paneer cheese is still pretty much irresistible to me.

The sauce can be made ahead of time and reheated gently before serving. If it thickens up too much, add some water. Alternately, if it's too watery, whisk in a bit more corn starch (or arrowroot flour). As this dish is rich enough as it is, I decided to bake the koftas instead of deep-frying them and then added the koftas to the gravy afterwards so that the tender koftas did not break apart. It is truly an addictive dish, and one that I will be revisiting in future, as this recipe went over very well with my diners.

paneer kofta

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)
Recipe by
Cuisine: Indian
Published on August 21, 2015

Creamy spiced potato and paneer cheese dumplings served in a rich and fragrant tomato cream sauce — a north Indian classic

Print this recipePrint this recipe

Sauce:
  • 2 tablespoons ghee or sesame oil
  • 1 teaspoon cumin seeds
  • 2 large shallots, finely chopped
  • 1 clove garlic, crushed or minced
  • 1-inch piece fresh ginger, grated or minced
  • 2 to 3 green chilies, seeded and finely chopped
  • 1/2 tablespoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon garam masala
  • 4 medium tomatoes, finely chopped
  • 1 teaspoon coconut or brown sugar
  • 1 to 1 1/2 half teaspoons sea salt, or to taste
  • 1 cup coconut milk
  • water as needed
  • 2 cups heavy cream
  • 2 to 4 teaspoons corn starch, as needed
  • 1/4 cup fresh fenugreek leaves, trimmed and chopped (or 2 tablespoons dried fenugreek leaves, crumbled)
Koftas:
  • 2 large potatoes, scrubbed
  • 12 oz (350 g) paneer cheese, mashed or shredded
  • 3 tablespoons chickpeas flour (besan)
  • 2 to 3 green chilies, seeded and finely chopped
  • 1 teaspoon baking powder
  • 1/2 teaspoon amchoor (dried mango) powder
  • 1/4 teaspoon asafetida
  • 1 teaspoon garam masala
  • 1/2 teaspoon paprika
  • 1 teaspoon sea salt
Instructions:
  • To make the sauce, heat the ghee or oil in large heavy-bottomed saucepan over medium heat. When hot, add the cumin seeds and stir for a few minutes until they darken a few shades. Stir in the shallots and sauté for 5 minutes or until they begin to brown. Add the garlic, ginger and chilies and continue to stir for another few minutes.

  • Add the ground coriander, turmeric, paprika, cayenne and garam masala. Stir a few times and then add the tomato, sugar and salt. Simmer until the tomato has thickened, about 15 minutes.

  • Pour in the coconut milk and 1/2 cup of water. Simmer gently for a few more minutes and then pour in the cream. Simmer for a few minutes longer, whisking in corn starch as needed to thicken or more water as needed to thin. To finish, stir in the fenugreek leaves, cover, and remove from heat. Let stand until ready to serve the koftas.

  • For the koftas, boil or bake the potatoes until fork tender. Let sit until cool enough to handle, then peel and transfer to a large bowl and mash with a fork or potato masher. Stir in the mashed or shredded paneer, along with the rest of the ingredients for the koftas. Stir well to combine everything.

  • Line a baking sheet with parchment paper and preheat a broiler. Oil your hands with a bit of sesame oil, and scoop out roughly 1 1/2 tablespoons of the mixture, shape into a ball, and then press down in the palms of your hands to make a small patty. Transfer to the baking sheet and repeat until all of the koftas are shaped.

  • Position the oven rack about 4 inches from the broiler and bake the koftas for 10 minutes until golden. Carefully turn the koftas over and bake for another 10 minutes. Broil longer until they are golden with browned specks. Let sit on the pan for a few minutes before serving, or wait to serve at room temperature.

  • To serve, gently reheat the sauce and scoop some of the warmed sauce into bowls. Top each with a few koftas. I like to serve this dish with Indian flat breads to scoop up the extra sauce.

Makes 4 servings

Mali Kofta

Other delicious kofta recipes to try from Lisa's Vegetarian Kitchen:
Spicy Baked Chickpea Koftas
Chickpea Potato Koftas with Ricotta Cheese
Baked Chickpea Kofta Tacos with Avocado and Harissa
Vegetarian Samosa Cakes with Tamarind Chutney

الخميس، 20 أغسطس 2015

Curd Kodubale-Mosaru Kodubale Recipe-Karnataka Snack Recipes

Kodubale is one of the most popular snack recipes of Karnataka.I am a big fan of it.This afternoon I was badly tempted to try some crispy, deep fried snacks recipes and I was looking for a good chakli/Murukku recipeBatting Eyelashes.I found one and called my friend Archana(school moms group) to confirm the recipe.But she suggested me to try Curd Kodubale(Mosaru kodubale) and shared her family recipe with me. I became double happy and tried it immediately.Ingredients,Preparation,color,taste and texture of this kodubale is completely different from the usual ones.I have heard Curd kodubale is served as a breakfast along with green coconut chutney.I have also tasted them in Food street,VV puram.But Archu told me that they have this as an evening snack along with tea.Breakfast or snack,whatever it may be,the taste is ultimate.The beauty of this recipe is,it doesn’t have any fat like butter,ghee or oil and not even maida in the dough.But I won't say its a low calorie snack as it is deep fried.Its just made of rice flour cooked in Curd + spices mixture.It can be made quickly and it tastes spicy with mild tanginess.What are you waiting for,just try this snack for your family in this weekend and take the credits !Peace Sign Lets see how to make this yummy Karnataka special Kodubale recipe.

Curd Kodubale/Mosaru Kodubale recipe


Curd Kodubale/Mosaru Kodubale recipe Karnataka special Snack/breakfast recipe - Curd Kodubale/Mosaru koduable !
Cuisine: Karnataka
Category: Snacks
Serves: 25-30nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup = 200ml
  • Rice flour - 1 cup
  • Sour curd - 1/2 cup
  • Water - 1 cup
  • Red chilli powder or green chilli paste - 1 tsp
  • Hing/Asafetida - a big pinch
  • Cumin seeds/Jeera - 1/2 tsp
  • Yellow Moong dal - 2 tsp
  • Coriander leaves- 1 tbsp
  • Salt - as needed
  • Cooking oil - to deep fry
METHOD
  • Take 1/2 cup of curd and whisk it by adding 1 cup of water.You will get 1.5 cups of buttermilk in total.To that buttermilk,add the spice powders,salt,moong dal,coriander leaves and cumin seeds.Mix well.

  • Boil the buttermilk mixture for 2-3 minutes. Simmer the flame and add the rice flour.Mix well and make a thick dough.Remove from the flame and let it become warm.Use your hands and knead the dough.

  • Take a small ball sized dough and roll it to make a thick cylinder.Join the edges and make a circle shape. Cover & keep the remaining dough else it will become dry and cracks will form in kodubale.

  • Heat oil in a kadai and check the heat by dropping a pinch of dough.If it rises immediately,the temperature is just right.Drop the rolled kodubale and deep fry  in low to medium heat till the bubbles cease in oil.Flip it whenever needed.Deep fry in batches and store in a box once its cools down completely.
Enjoy !
Note
  • Add more chilli powder as per your taste.
  • The color of this kodubale is supposed to be white.So do not brown them.
  • Use sour curd for best taste.But use 1/4 cup of curd if it is too sour.
  • Do not forget to knead the dough.Dough should be smooth without cracks.


Crispy Kodubale with Hot tea !! Yummmm !


الثلاثاء، 18 أغسطس 2015

Easy Dosa Batter Recipe - How To Make Dosa Batter With Rice Flour

Dosa batter recipe
Updated with video recipe
Dosa batter recipe - Easy dosa batter recipe with rice flour
Generally South Indians especially Tamil people make dosa using Idli batter by diluting it.We make dosa for breakfast & dinner as well.Few months back,I got a request to share restaurant style golden colored,crispy dosa recipe.Even though I am happy with my dosa using idli batter,I wanted to have a separate dosa batter recipe in my blog.So I started searching for the same.I tried many recipes with various combinations and by changing the ratio of rice & dal.At last I was satisfied only with two recipes.This is one among them.I will share the other one soon.I referred this blog for the recipe.This dosa batter recipe is very easy to make as it uses rice flour.We need very less soaking & preparation time for the batter and we don’t need to use grinder for grinding the batter.An Indian mixie/Mixer would do.It ferments beautifully and this batter yields crispy,golden colored dosa as you see in the pictures.I made plain dosa adding less oil for Sendhil,Cone/Roast dosa adding ghee for my daughter and thick uttapam kind of  Set dosa for me.Everything came out very well and I was absolutely happy with this batter recipe.Not just that,u can keep this recipe as a base and make many dosa varieties as u like.Friends,do try this recipe if you are looking for an easy & quick dosa batter version.You will love it like meHappy.Don't forget to see the full video recipe.Lets check out how to make this easy homemade dosa batter recipe using rice flour.Check out my 35 chutney recipes to make varieties of side dish for dosa Love StruckPeople in cold countries,please check this post for fermentation process.

Dosa recipe-Video

Cone dosa

Dosa recipe-Easy dosa batter recipe


Dosa recipe-Easy dosa batter recipe How to make easy dosa batter recipe at home using rice flour & urad dal
Cuisine: Indian
Category: Breakfast
Serves: 12-15 nos
Prep time: 1H+12H
Cook time: 2 Minutes
Total time: 13H2Minutes


INGREDIENTS
1 cup = 200 ml
  • Rice flour - 1.5 cups (any rice flour. u can use idiyappam flour too)
  • White round urad dal - 1/2 cup
  • Salt & Water - as needed
  • Cooking oil/gingely oil/ghee - as needed to make dosa
METHOD
  • Wash the urad dal once and add soak it by adding enough water.Take the rice flour in a wide bowl and add 2 cups of water.Whisk it well and make sure the water level is 1 inch above the flour.Add more if  needed.Let it soak well for 1 hour at least.No issues even if you soak them for 4-5 hours(Suppose if you want to use Methi seeds,add with urad dal and soak for minimum 2 hours)

  • Now drain the excess water from urad dal and grind it in a big mixie jar.Grind them without using water.Then add water and grind it to a smooth batter.I used nearly 3/4-1 cup of water.Add the soaked rice flour along with water & salt.Grind the batter again for even mixing.Add some water if you feel the batter is too thick.
  • Transfer the batter to bowl. Wash the mixie jar by adding little water and add to the batter.Mix the batter well with your hands.It helps proper & quick fermentation.Leave the batter overnight or at least for 12 hours based on the weather conditions in your place.

  • The next morning,batter would have raised well.Mix the batter well and add some water if  it is too thick.
  • Heat a dosa pan and pour a ladleful of batter in the tawa.Spread it well.thinly & uniformly.Keep the flame medium and let the dosa cook till you see the dosa turning golden brown in the bottom.By this time,the top portion would have been cooked.You can also cover the tawa with a lid.Do not flip the dosa.As soon as the dosa starts to turn golden brown,drizzle one or two tsp of oil or ghee all over the dosa.Let the dosa turn completely golden & crispy.Fold the dosa & serve hot with your favorite chutney or sambar ! Enjoy !
Note
  • For variations,u can use split urad dal instead of round ones.
  • You can add 1/4 tsp of methi seeds to get nice flavored dosa.
  • Do not make the batter too thick or too thin.The consistency should be like our regular idli,dosa batter.
  • You can also use urad dal flour instead of grinding urad dal.Use the same ratio.
  • Add oil or ghee generously to get a shiny look in the dosa.
  • Do not cook the dosa in very high flame.It will burn quickly.Cook the dosa in medium flame patiently.Adjust the flame whenever needed.

Dosa recipe
Enjoy Crispy dosa with chutney & sambar for your breakfast or dinner !
dosa recipe

Vegan Caesar Salad

vegan caesar salad

I don't follow a strictly vegan diet, but lately I have been leaning that way because I find dairy-free meals are easier on my digestive system. Though I've long mastered a vegetarian Caesar salad, I wanted to find out if a vegan version was just as tasty, and it was! What I did here was to make a cashew-based dressing with some almond milk, garlic, olive oil, mustard, nutritional yeast for some cheesy flavor, and some fresh lemon juice for a bit of zesty zing. Don't forget the black pepper either. The combination of kale and romaine worked well here and you can add croutons or not — it's not required, but it fills out the salad nicely.

Caesar salad

Vegan Caesar SaladVegan Caesar Salad
Recipe by
Published on August 18, 2015

An all vegan version of the classic Caesar salad with a creamy and zesty cashew, Dijon and lemon dressing — no one will miss the dairy in this one!

Print this recipePrint this recipe

Salad:
  • 1 medium head of romaine lettuce, torn
  • 1/2 bunch of kale, trimmed and torn
  • 2/3 cup crushed rusks or other croutons (optional)
Dressing:
  • 1 cup raw cashews
  • 1/4 cup almond milk
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, chopped
  • 1/4 cup olive oil, or more as needed
  • 3 tablespoons nutritional yeast
  • juice from 1 lemon (3 tablespoons)
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh cracked black pepper
Instructions:
  • Soak the cashews in warm water for 2 hours or longer.

  • In a large bowl, combine the romaine lettuce, kale and croutons.

  • Drain the cashews and add to a food processor or blender. Add the remaining dressing ingredients and process until smooth. If too thick, add more olive oil.

  • Toss the dressing into the salad until well mixed and add some more black pepper if desired.

Makes 4 to 6 large servings

vegan caesar salad with cashew mayo

I'm sharing this with No Croutons Required, alternately hosted by Jacqueline and myself. Jac's hosting this month, so be sure to share a vegetarian soup or salad to be included in the roundup. I'm also sharing with Shaheen's Eat Your Greens monthly event.

Other salads to enjoy from Lisa's Kitchen:
Beetroot, Leek and Walnut Salad
Creamy Vegan Coleslaw Dressed with Avocado
Creamy Herbed Potato and Green Pea Salad
Lazy Summer Cottage Cheese & Fruit Salad

الاثنين، 17 أغسطس 2015

Tomato Peanut Chutney Recipe-Andhra Palli Chutney Recipe

Sendhil loves chutneys made using groundnut.I usually make Peanut/Groundnut chutney in this way.I was looking for a Peanut/Kadlekai chutney with the combination of tomato & red chillies but without onion.I came across this recipe in Sailu’s kitchen.In Andhra,this chutney is known as Palli Pachadi.I tried it by adjusting the quantity of chillies as per my family’s taste.It came out very well.Sendhil loved it a lot with hot idli.It tasted great for dosa as well.Friends,do try this chutney recipe if you are a peanut lover.You will make it very often.Color of this chutney may vary if you use more chillies & tomato.Lets see how to make this yummy Andhra style side dish for idli dosa - tomato palli chutney.I forgot to tell you – It’s a no onion no garlic recipe .I am happy to add this chutney to my 35 chutney recipes collectionHappy.

Andhra Tomato Peanut chutney Recipe


Andhra Tomato Peanut chutney Recipe Peanut chutney adding tomato--Palli Pachadi in Andhra style !
Cuisine: Andhra
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

  • Groundnut/Peanuts - 1/4 cup
  • Tomato - 2 nos ( small) OR 1 big
  • Red chillies - 2 nos 
  • Green chilli - 1 no
  • Tamarind - a pinch (optional)
  • Salt &water – as needed
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Hing/Asafetida -a pinch
METHOD
  • Roast the peanuts in medium flame for 5 minutes till it turns crispy. I roasted in microwave high power for 3 minutes.Rub the skin and take the groundnuts in a plate.
  • In a kadai,heat oil and saute the red chillies,green chillies,tomatoes until tomato turns mushy. Lastly add the roasted peanuts,tamarind and salt.Switch off the flame and let it cool.Grind it to a smooth paste adding water.
  • Temper mustard seeds,hing & curry leaves. Add to the chutney !Serve with idli,dosa.

Enjoy !
Note
  • Add more chillies if u like spicy chutney.
  • I sauteed the green chillies too.But the original recipe called for using raw chilli.

 Enjoy this yummy chutney with idli,dosa !