Showing posts with label Festival Recipes. Show all posts
Showing posts with label Festival Recipes. Show all posts

Baisaki - The festival of the land of Punjab

The day when the 10th Guru of the Sikhs, Guru Gobind Singh laid down the foundation of the Panth Khalsa on 1699 is one of the important festivals of Sikh which falls on 13th or 14th of April every month (This is also the New Year day for Tamils). This is also the day of harvest festival of the Rabi crops. Its a thanksgiving festival to mother earth for giving a sumptous harvest. Its marked as a new beginning and beginning of Hindu Solar Year. 

Baisaki Recipes
  1. Carrot Halwa
  2. Aloo Gobi
  3. Coconut Ladoo
  4. Amritsari Chole
  5. Bhature
  6. Sarson ka Saa
  7. Makki Roti
  8. Atte ke ladoo
  9. Rawa Halwa (Rawa Kesari)
  10. Alu methi
  11. Dal Makhani
  12. Dal Tadka
  13. Dil Gajak
  14. Mixed Fruit Kheer
  15. Mooli Paratha
  16. Baingan Bharta
  17. Punjabi Pickles
  18. Paneer Butter Masala
  19. Dry Fruit Kheer
  20. Paneer Makhni
  21. Mint Paratha
  22. Tandoori Aloo
  23. Tandoori Baby Corn
  24. Dahi Papdi Chaat
  25. Cheese Stuffed Potatoes
  26. Chana Dal Pancakes
  27. Lentil Patties
  28. Paneer Cocktail
  29. Tandoori Baby Corn
  30. Besan ka Halwa
  31. Kesari Phirni
  32. Badami Besan Ke Laddoo

Thalagam/Thalatham/Thalatha Kuzhambu/Ericha Kuzhambu - A special side dish for Ven Pongal on Pongal Day

This is a special side dish made on Pongal. For this only the following vegetables are used and these vegetables are a must.

White pumpin - 100 gms
Sweet Potato - 100 gms
Yellow pumpkin - 100 gms
Raw plantain - 1 no.
Drumstick - 1 no.
Avarai - 100 gms.
Green Chilly - 2 nos
Tamarind paste - 2 spoons
Grated coconut - 1/2 cup
Bengal gram - 2 tbs
Coriander seeds - 4 tbsp
Urad dal - 1 tbsp
Red chillies - 8 to 12 nos
Pea nut - 2 tbsp
sesame seeds - 1 tbsp
Curry Leaves - a few
Fenu greek seeds - 1/2 tsp
Mustard seeds - 1 tsp
Gingely Oil - 2 tbsp
Turmeric powder - 1 pinch
Asafodeita - 1 pinch
Salt to taste

Dry roast the sesame seeds separately till they splutter. When cool grind it separately and keep aside.

Heat 1 tbsp of oil and fry the grated coconut separately. Heat another tbsp of oil and fry coriander seeds, bengal gram, peanut and 6 red chillies adding one by one. When they turn golden brown in colour remove and let it cool. Grind it along with the fried coconut.

Cut all the vegetables into small cubes. Heat 2 cups of water in a shallow vessel. Add salt, turmeric powder, tamarind paste. Let it come to a boil and when the raw smell of the tamarind goes add the cut vegetables cover and reduce the flame. Let the vegetables get cooked soft. Add the ground paste and a cup of water. Mix thoroughly and bring it to a boil. Ensure that it doesnot settle at the bottom. Remove from flame.

Temper mustard seeds, fenugreek seeds, green chillies, remaining red chillies. Cut curry leaves and spread it on the thalatam. Pour the tempering on top of the curry leaves. Mix well and serve it with Ven Pongal on Pongal day.

If this thalatham is left, the next day heat 2 to 3 tbsp of gingely oil and fry it well. Add the left over rasam, or kuzhambu or vathakuzhambu or koottu that is made on the next day. In olden days and also in villages, the kuzhambu is kept in a kalchatti and the flame keeps burning. It is had for 3 to 4 days. This is called as Ericha Kuzhambu and it tastes heavenly. 

This can be made as a sambar too by adding cooked thuvar dal. But if Thuvar Dal is added this need to be finished on the same day.

Dates Honey Pongal, a sweet Pongal with a difference

Dates Honey Pongal is the regular sweet pongal added with dates and honey. The quantity of dates can be increased or decreased according to one's taste. Can make it as a different Pongal recipe for Aadi Pandigai, Chitra Pournami or Chithirai varuda pirappu.

Raw Rice - 1 cup
Moong Dal - 1/2 cup
Milk - 2 cups
Water - 4 cups
Jaggery Powdered - 1 1/2 cups
Dates - 12 nos
Honey - 4 tbsp
Ghee - 2 tbsp
Dry Ginger powder (sukku powder) - 1 tsp
Cardamom powder - 1 tsp
Cinnamon Powder - 1 pinch
Cashew Nuts - 12 nos

Fry Moong dal a bit till it emits a nice aroma. Add jaggery to 1/2 cup of water and mix it thoroughly till all the jaggery dissolves. Drain it through a thin seive to remove all the impurities.

Wash rice and soak it along with Moong Dal for about 20 to 30 mins. Drain thoroughly and add it to boiling water. After adding the rice dal mixture add water and 1 tbsp of ghee. Close the cooker and pressure cook it for about a whitsle or for about 10 to 15 mins in low flame.

Let it cool, open and add jaggery water. Blend and simmer. Add chopped dates and honey and mix well. Add cardamom powder, dry ginger powder and cinnamon powder. Fry the cashewnuts in remaining ghee and add it to the Pongal.

Khus Khus Kheer - Karnataka special festive recipe

Khus/Khus - 1/4 cup
Grated coconut - 1/2 cup
Cardamom powder - 1/2 tsp
Rice - 2 tsp
Jaggery - 2 cups
Milk - 2 cups
Cashew nuts - 8 to 10 nos
Ghee - 2 tbsp

Dry roast or microwave Khus Khus for about a minute. Soak rice in warm water for about half an hour. Grind khus khus, rice, grated coconut, elaichi to a fine paste. In a thick pan add the paste and add 2 cups of water and bring it to a boil.

In another pan add half cup of water and jaggery and keep stirring till the jaggery melts. Drain to remove impurities.

Add the drained jaggery syrup to the boiling paste and stir well till both mix well. Boil it for about 10 mins in medium flame. Keep stirring to ensure that it doesnot settle at the bottom. Turn off the flame and remove from the stove and then add milk to it and stir.

Heat ghee. Add the broken cashew nuts to it and fry till it becomes brown. Add it to the kheer.

This also helps in treating cold and cough.

Recipe for Thenkuzhal

For this Urad dal is used.

Processed rice flour - 4 cups
Urad dal - 1 cup
Cumin seeds - 2 tsp
Salt - 6 to 8 tbsp
Asafodeita piece - 1 inch
Butter - 100 gm
Oil for frying

Then Kuzhal plate
Soak salt in 1/2 cup of water and wait till it dissolves completely. Add asafodeita to 1/4 cup of water. In a shallow vessel add rice flour, urad dal, cumin seeds, butter along with salt water and asafodeita water. Make a soft dough by adding water little by little. The dough should not be thick or liquid. It should be soft enough so that it can be easily squeezed using the Thenkuzhal plate.

Heat the oil in a pan, add the dough into the cylindrical tube of the Murukku achchu. Use the thenkuzhal achu to squeeze the thenkuzhal. Donot squeeze the thenkuzhal so close but spread it over the pan. Use the given quantity of butter or ghee.

Never store the mixed dough for a long time. The thenkuzhals will become red if the dough is left for a long time. So mix the dough whenever needed.

Thengai paal (Coconut Milk kheer)

This is one special recipe that is prepared specially during the first day of the month of Aadi which is celebrated as Aadi Pandigai. This is a special dish that is given as a speciality dish to the new son-in-law of the house. This kheer is served in a new silver tumbler.

Coconuts big - 2 nos
Milk - 1 cup
Rice - 2 tbsp
Jaggery - 1 cup
Cardamom powder - 1 tsp
Pachai Karpooram (Edible camphor) - a pinch

Grate the coconut. Take care not to grate untill the end and the brown should be avoilded. Add coconut and rice and grind it together little by little and squeeze out the milk. Add the coconut again to the mixer and add 1 cup of water and grind it again. Drain the first and second milk through a muslin cloth. Add the milk to the coconut milk and heat it, when it comes to a boil reduce the flame and add the jaggery to it. Keep stirring till all the jaggery dissolves. Add cardamom powder and edible camphor to it.

The milk that is added to the coconut milk should be boiled milk. Do not boil the coconut milk for long as it will break. Instead remove from flame just when it starts bubbling.

How to make Thiruvathirai Kali

Thiruvathirai also known as Arudra Darisanam is celebrated in Tamilnadu. It falls in the month of Margazhi on the Thiruvathirai star day. The main neivedhyam is Thiruvathirai Kali and 7 kai kootu.

Ingredients to make Thiruvathirai Kali:
Raw rice - 1 1/2 cups
Moong Dal - 1/2 cup
Bengal gram dal - 1/4 cup
Jaggery - 1 cup
Grated coconut - 1/2 cup
Cashew nuts - 10 to 12 nos
Cardamom - 6 nos
Ghee - 1/4  cup
Water - 3 cups (Add 1 to 1 1/2 cups while cooking if needed)

Fry rice till it becomes golden brown in colour. Fry both the dals separately till they become golden brown. Grind them together till they reach rawa consistency (this can be done at home in mixer itself). (The dals can be powdered to a fine powder consistency too).

Fry the cashew nuts in a tbsp of ghee and set aside. Grind the cardamom to fine powder and keep it ready. In a hard bottom pan add 1 cup of water and when it boils add the jaggery and let it mix well to form a syrup. Drain the jaggery so that all impurities get cleared.

Wash the pan and add the jaggery water to it and bring it to boil. Add the grated coconut and cardamom powder to it and when it boils add 2 cups of water and  the rice and dal mixture and mix it thoroughly without forming any lumps. Mash lumps if there are any. Close the pan with a lid and reduce the flame. Keep mixing it in between so that it doesnot get settled at the bottom of the pan. While stirring add ghee to it slowly. When the rice gets cooked add the fried cashew nuts and mix thoroughly.

Remove from flame and after neivedhyam serve it with 7 kai kootu.

Recipe for Thirattupaal

This is one of the method to make Thirattupal. A traditional sweet of Tamilnadu, which is one of the main sweets that is to be kept in seer during any functions and festivals.

Full Cream Milk - 1 ltr
Sugar - 2 cups

Heat milk in a deep non-stick pan. When the milk boils reduce the flame and keep stirring occasionally. When the milk gets reduced to half add sugar to it and stir to make the sugar dissolve completely. 

Keep stirring till the paste thickens again and turns pink in colour. Remove from flame and when cool, store it in airtight container.

Note: Instead of sugar, jaggery can also be used to give more taste.

Maa Laadoo|Moong Dal Laadoo

Maa Ladoo can be made either using Fried Dal or Moong Dal. 

Moong Dal - 1 cup
Sugar - 3/4th cup
Ghee - 1/2 cup
Cashew nuts - 20 nos
Cardamom powder - 1/2 tsp (made from 4 to 6 cardamoms)

Fry Moong dal till it turns golden brown. When cool grind it to a very fine powder. (If it is not obtained, sieve and grind again). Grind sugar to make sugar powder. Mix moong dal powder and sugar together. Add cardamom powder to it and mix well. 

In 2 tbsp of ghee fry cashewnuts after breaking it into pieces. Add it to the dal flour and mix thoroughly.

Heat the remaining ghee and pour it over the flour and mix well. Make small balls when the ghee is hot.

Rawa Ladoo|Rawa Laddo

Bombay Rawa or Cheeroot Rawa - 1 cup (Semolina)
Ghee - 1/2 cup
Sugar - 3/4 cup
Cardamom Powder - 2 pinch

In a hard bottom pan add 1/4 cup of ghee and add the rawa and fry it till all the ghee is absorbed fully by the rawa. Add 1/2 cup of water to it and close with a lid for a min. Rawa would have got cooked by this time. Add sugar to it and mix well. Add another cup of ghee to it and when it all turns to a mixture, remove from flame and add cardamom powder. Make small balls of the mixture when warm. 

Rawa Ladoo is ready

Badam Halwa|Almond Halwa

Almonds - 1/2 kg
Sugar - 7 cups
Cashew Nuts - 25 to 30 nos
Cardamom - 12 nos
Pachai Karpooram (edible camphor) - a pinch (optional)
Saffron strands - a pinch
Kesari colour - 1 pinch
Ghee - 1 1/2 cups

Soak and peel the skin of almonds. Grind it to a very fine paste. Wash the mixer with 1/4 cup of water and add it to the badam paste and make it to a batter consistency. In a hard bottom pan, add sugar and 1/4 cup of water and make a thick 1 string consistency sugar syrup. Add the badam paste to it and keep stirring till both mixes well. In a tbsp of water mix saffron strands and kesari colour and add it to the paste. When the whole mixture starts hardening, add the ghee slowly. (The entire quantity of ghee might be a bit too much, so it have to be added little by little). 

Break the cashewnuts into pieces and fry them in ghee. Add it to the hardening paste and mix well. Grind cardamom to a fine powder and add it to the pan. Crush the edible camphor into fine powder and sprinkle on top of the mixture and mix thoroughly so that it blends in evenly.

When the ghee starts separating from the sides of the pan, remove from flame and spread it in a ghee smeared plate and let it cool. 

Note: The almonds can be ground to a fine paste using 2 cups of water too to enhance the taste. 

Milk Payasam|Paal Payasam

The king of Paayasam is Paal Payasam. It is one of the favourite dish for many. And during festivals and marriages, it is prepared as one of the items in menu. 

Basmati Rice - 1/2 cup
Milk - 2 cups
Sugar - 1 cup
cardamom powder - 1/4 tsp
Cashew nuts - 10 to 12 nos
Raisins - 10 to 12 nos
Ghee - 2 to 3 tbsp
Saffron strands - 1 pinch

How to make paal payasam
Fry the rice in 1 tbsp of ghee in low flame till it fries and turns golden in colour. Boil milk and once it is done reduce the flame and keep stirring till the 2 litres is reuduced to 3/4th. Add sugar, cardamom powder and saffron strands to it and keep stirring it to mix all together. Add the rice to the milk and keep cooking till the milk reduced to 1/2 and the rice gets cooked. Keep stirring to avoid rice settling at the bottom and burning out.
In a pan add remaining ghee and add cashewnuts and raisins and fry till they turn golden brown; add it to the Paal Payasam. 

Chocolate Lollipop - A recipe for the kids

A sweet especially for kids and the kids in all adults.

Milk - 2 1/2 cups
Drinking chocolate Powder - 4 tsp
Sugar - 1/4 cup
Cashew - 12 nos
Badaam - 12 nos

Soak and peel Badam. Grind it along with cashew nuts. Boil milk to 1/2 of the original quantity. Add the cashew and badam paste to it. Mix thoroughly. Add chocolate powder and sugar to and bring it to a dough consistency. Make small balls of it. 

Insert lolipop stick into it and freeze it to make chocolate lolipops. 

Wrap it into golden or silver foil and twist the ends of the wrapper to make it look like chocolate freeze it.

Spread it into small rectangular plates and cut small squares or diamonds to make it look like bar chocolates.

To give it as gift to kids, it can be pressed into animal, bird or other moulds, arrange it in a tray and freeze it.

How to make masala sundal for Navarathri Neivedhyam

For neivedhyams, no onions or no garam masalas. But as the powder that is to be added for the sundal is made ready and added along with the sundal that is made every day. The powder is a bit spicy and thats why it is named as Masala Sundal.

Ingredients needed for the spicy powder:
Urad Dal whole - 1/2 cup
Channa dal - 1 cup
Red Chilly - 20 nos
Dhaniya (Coriander seeds) - 2 cups.
Hing - 1 inch piece (solid hing)
Grated coconut - 1 cup (fry it in a dry pan till they turn slightly golden brown in colour)
Oil - 2tbsp

How to make the spicy powder:
In a pan add  1 tbsp of oil and fry Dhaniya first and then add remaining ingredients except hing and Red Chillies. When the dals turn golden brown, remove and spread it on a plate and let it cool. Add the remaining 1 tbsp of oil and fry hing first and then add red chillies to the oil so that the smell will not spread the entire house.

Grind all the ingredients together to a fine paste along with the coconut. Store in an airtight container in the fridge.

How to use this powder to make spicy masala sundal:
Pressure cook the dals (especially green peas, Kabuli channa, chick peas, white peas, rajma, double beans, whole moong dal) after soaking it over night. Drain the excess water. In a pan add oil and mustard seeds and when it splutters add the cooked dal and mix well. Add the required quantity of salt and add 2 tbsp of the masala powder to it and mix well.

Masala Sundal for Navarathri Neivedhyam is ready.

Recipe for Pongal made of Sugar

Recipe for Sarkarai pongal made of sarkarai. This is not as famous as the Sarkarai Pongal made of Jaggery. My grand ma makes this on Pongal day itself. But my mom makes it during Kanu.


Milk - 1/2 ltr
Raw Rice - 1 cup
Moong Dal - 1/3 cup
Sugar - 1 cup
Cardamom - 3 to 4 nos
Cashew nut - 12 nos
Ghee - 1 cup

Wash and pressure cook rice and moong dal in 4 cups of water. When done mash the rice well. Add sugar and milk and mix well. In low flame cook for another 5 mins by stirring constantly.

Remove from flame, powder the cardamom and add it to the Pongal. Fry cashew nut in 2 tbsp of ghee untill it is golden brown in colour and add it to the Pongal. Add the remaining ghee.

Can be served as a part of breakfast along with Ven Pongal and Medu Vadai.

Channa Dal Sundal for Navrathri

Whenever it is Navarathri, the evening Neivedhyams are only Sundals. Channa Dal Sundal is one among them.

Channa Dal (Bengal Gram Dal) - 2 cups
Oil - 2 to 3 tbsp for tempering
Salt to taste
Mustard seeds - 1/2 tsp
Urad Dal - 1 tsp
Red Chilly - 2 nos
Green Chilly - 2 nos
Curry Leaves - a few
Grated Coconut - 1/2 cup

Soak the Dal in warm water for an hour. Cook in open flame till the dal become soft and tender. Do not over cook. Drain the excess water and let it cool for some time.

In a pan heat oil and add the mustard seeds when they splutter add urad dal, curry leaves, green and red chillies. Add cooked dal and add necessary salt. Mix everything together without breaking the cooked dal. Add grated coconut and mix again. Remove from pan and transfer it to bowl. 

Dried Ginger with Jaggery Sukku Vellam for better digestion

Though we make this on special occassions, I generally give this to my kids whenever they feel heavy after a good, nice meal. This helps in easy digestion. But care should be taken as to not to have too much

Dried Ginger (Sukku) Powder - 1 tbsp
Jaggery Grated - 4 tbsp
Ghee - 1 drop
Cardamom Powder - a pinch

How to prepare Sukku Vellam:
Mix all the ingredients slowly in a cup and ensure that no lumps are formed. Make small balls the size of Small Gooseberries.

Onam Recipes

Onam, the flower festival of Kerala is very special to Keralites. During Onam, the people of Kerala prepare a grand luncheon for their family, friends and relatives which is called as Onam Sadaya.

There is a huge list of recipes prepared for Onam. Though not all, many of the dishes are prepared by almost all families.

Malabar Appam
Paruppu Puttu
Kuzhal Puttu
Banana Ericherry
Mor Kuzhambu
Sweet Chutney
Pineapple Pachadi
Parippu Curry
Aama Vadai
Medu Vada
Masala Vada
Coconut Milk Rasam
Kachiya Moru
Naranga Curry
Lady's Finger Kichadi
Vazhakkai Kalan
Mambazha Pulusherry
Pumpkin Erissery
Yam/Senai Erissery
Brinjal Theeyal
Payar Thoran
Beans Thoran
Spinach Thoran
Cabbage Thoran
Plantain Chips
Nei Payasam
Moong Dal Payasam
Parippu Payasam
Wheat Payasam
Parippu Pradhaman
Ada Pradhaman
Kootu Curry
Moru Curry
Parippu Pradhaman
Ada Pradhaman
Kootu Curry
Moru Kalan
Parippu Curry
Tomato Rasam
Paaladai Pradhaman
Moru Curry
Dry Fruit Kesari
Tomato Pachadi
Banana Halwa
Cucumber Pachadi
Mango Pickle - Kerala Style
Rice Puttu
Paal Payasam
Semiya Payasam
Stuffed Tender Mango Pickle
Lime Pickle
No Oil Spicy Mango Pickle
Mysore Pak
Puli Inji
Dhoodi Pradhaman

Varalakshmi Vratam/ Viratam Recipes

Varalakshmi Vratam  falls on the Friday that comes after Aadi Amavasya or Aavani Amavasya.For most of the Tambrahms especially those from the Coimbatore area, and Brahmins of Karnataka this is first initiated on the first year of marriage in the month of Avani. The girl's parents give Amman face(mugham), silver sombu as seer. The amman mughams of those who perform the pooja alone should be kept in the pooja. Only one kalasam should be kept in one house hold, even if more than 1 woman is performing the pooja.   For neivedhyam some special items are made. I am adding the same here.

Moong Dal Payasam
Aama Vadai
Paruppu Kozhukattai
Thengai Kozhukattai
Ulundu Kozhukattai
Ellu (Til) Kozhukattai
Raw rice Idly

are the main items that are offerred. In some houses, Ulundu Kozhukattai is left out and all the other items are made.

To make the outer cover for the Kozhukattai;s check here.

Both coconut pooranam and sesame poornam can be made the previous day itself.

Raw Rice Idly

Raw rice idly is normally made for all those festivals. As boiled rice idly is not made for Neivedhyam.

Raw Rice - 4 cups
Urad Dal - 2 cups.
Methi seeds - 2 tbsp
Salt  to taste

Wash and soak raw rice and urad dal separately. Soak the raw rice for almost 4 hours. Grind everything together to a fine batter. Add salt and mix the batter together.

It can be made idlies the next day for Neivedhyam.