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Tuesday, April 8, 2014

Sri Rama Navami Neivedyam



On Chaitra Sukla Navami (the ninth day of the bright half of Chaitra) 'Sree Ramanavami' is celebrated. Sree Rama was born on this day and years later on the same day Rama married Sita.  'Sree Sitarama Kalyana Mahotsavam' (wedding) will be performed in all Sita Rama Temples all over South India. celebrating Sri Ramanavami I star Nine Days of Sundara Kandam ParayanamFrom Prathami thithi  and I complete Sundarakanda Parayanam on Rama Navami

For Sree Ramanavami we offer Payasam ,Neer Moor( Butter milk) and Panakam Panagam ( Sweetened water) are the main naivedyams for the lord. Kosamari (Salad) usingMoong dal, is also prepared.





Panakam:

It is made with jaggery,water,dry ginger powder and lemon juice

Ingredients:

Water –2cups

Grated Jaggery – 3 tbsp

Dry Ginger powder-1tsp

Cardamom Powder –pinch

Lemon Juice-- 1 tbsp

Method

Soak jaggery in 1 1/4 cup water for 15 minutes. Filter it to remove impurities.
Add lemon juice, dry ginger powder, cardamom powder and mix well. Panakam is ready for neivedhyam.

Neer Moor:


Ingredients 
 Curd – 2 table spoons
 water – 2 cups
  Curry leaves 1 twig finely chopped
 A pinch of salt
Method
    Beat the curd well and  add all ingredients.It is ready for Neivdhyam




Rice Coconut Payasam/Kheer

Arisi Thengai Payasam is a traditional payasam which we make during festivals and special occasions as it is very quick and easy to make..This Payasam/Kheer is is an absolutely delicious desert and It is prepared from freshly grated coconut, rice and jaggery. .  It tastes too good with the richness of coconut and with the flavor of cardamom.
 

Ingredients:

    Raw rice- 2 tblspn

    Grated coconut- 1/2 cup

    Grated jaggery - 3/4 cup

    Boiled milk - 1 cup

    Cardamom powder - 11/4 tspn

    Cashew nuts – 6 to 7, broken

    Ghee – 1 tsp

    Water - 2 cup

Method

1.Wash and soak the rice in water for 30 minutes.

2.Drain, and grind along with coconut into a fine paste, adding about ¼ cup of water.

3.Dissolve the jaggery, by heating it with ¼ cup of water, strain to remove impurities. Keep aside.

4.Transfer the ground paste, to a heavy bottom vessel. To this add about 2 cups of water and heat on medium flame.

5.Keep stirring else it will form lumps. Keep stirring and cook until the paste is cooked. The paste will turn semi solid like porridge.

6.At this stage add the jaggery mixture and stir well. Boil on low heat for 3 to 4 minutes.

7.Remove from heat, add the milk and cardamom powder and mix well.

8.In a small frying pan, heat a tsp of ghee and fry the cashew nuts. Add it to the payasam.



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Friday, March 7, 2014

Kancheepuram Dosa & Tomato Chutney



Kancheepuram Dosa is famous for its unique taste and flavor and small variation from the plain dosa. I adapted this recipe from Kitchen Tantra.But I made few change . In this recipe, the batter is prepared with Raw rice, idly rice, urad dal and Methi seed and tempered with spices. This recipe is a big hit in my family and it tastes excellent with tomato chutney and sambar.
 
Ingredients:.
Parboiled Rice 1 cup
Raw rice 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 tbsp
Curds / Yogurt- ¼ cup
Salt as per taste
For Seasoning:
Mustard seeds – 1 tsp
Chana dal -1/4 cup
Urad dal -1/4 cup
Asafoetida- 1tsp
Black pepper 1 tbsp
Cumin seeds 1tbsp
Roasted Pepper &cumin powder- 1 tbsp
Ginger-1tsp
Green chilies 4-5chopped
Coconut finely chopped -1/4 cup
Curry leaves few
Salt as per taste
Ghee or sesame oil-2 tbsp
Method:
1.Wash well and Soak rice and urad dal in water each separately. Soak fenugreek along with urad dal in sufficient water for around 4-5 hours.
2.Wet grind them each separately to coarse thick batter. Add curd and salt then, mix the batter together and leave it aside 8 hours or overnight.
3.Heat ghee/oil in a wok. Add mustard, pepper, cumin, ginger asafoetida, green chilies and curry leaves. Let them pop and splutter well.
4.Now add chana dal, urad dal  coconut and roasted powder to this. Fry till they turn reddish brown.
5.Run this seasoning over the fermented batter. Mix them thoroughly.
6.Heat a pan over high flame and reduce to medium flame..
7.Take a ladle full of batter and spread it uniformly into a circle using the back of the ladle..
8.Add oil on the sides only after spreading the dosa.. Flip after slowly removing the edges of the dosa and cook for around half a minute..
9.Serve hot/ warm with coconut / tomato chutney
Tomato chutney:

Today I prepared special tomato coconut chutney. This version of tomato chutney is very simple and quick to make. This chutney is my Amma’s  kaipakkuvam. I make this chutney often, in slightly large quantities, and it comes very handy during rushed mornings. It serves as a great side dish for idli dosai and even roti! Tastes best and It’s one of my favourite chutneys and is an amazing combo with rice and chuttaAppalam/Papad.


Ingredients:
Tomato-4 cut into small pieces
Shredded Coconut- ½ cup
Green chili- 4
Channa dal-1 tbsp
Uraddal- 1 tbsp
Tamrindpulp  -1/4 tsp
Curry Leaves -1 sprig
Oil - 2 tbsp
Salt - to taste
To Temper
Mustard seeds- ½ tsp
Urad dal-1/2 tsp
Channadal-1/2 tsp
Curry leaves – 1 sprig
Asafetida pinch
Method:
1. Heat the oil in a pan, add the chana dal, urad dal, greenchillies and curry leaves and sauté for a few seconds.
 2. Add the tomato and sauté for 4 to 5 minutes .Then add the coconut and salt and sauté for another 2 to 3 minutes.
3. Allow it to cool completely. Grind it in a mixer to chutney consistency andTransfer it to a bowl.
4. Heat the oil and when it is hot, add the mustard seeds, Chana dal and urad dhal.
5. When the seeds start spluttering, add the curry leaves. Then transfer it to the chutney.& Stir well.


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