Kolam by Sudha Balaji

 One of the quickest and easiest payasam or kheer recipes that can be prepared in a jiffy.  For all festivals like V aramahalakshmi Pooja, Navarathri and Deepavali It is possible that occasionally sufficient time may not be available for kheer naivedyam that needs lot of time due to preparation of other dishes for a festival. On such occasions we can try this easy payasam. quick kheer recipe.  The simple procedure is given below. Fry rice and gram dhall in little ghee separately. For one cup rice take quarter cup gram dhal.  Mix them and cook in a pressure cooker. Add half cup jaggery and cardamom powder to little water in a vessel and heat it. When the jaggery melts add the rice and gram dhal mixture and continue cooking for two to three minutes. Once cooking is complete add grated coconut (optional). Remove the vessel from the stove, add fried cashew nuts.  One more neivedhiyam or offering is ready for Puja. This blog is primarily on rangoli - a reposit...

Mint coconut fried gram dhal chutney for dosa Take half a kernel coconut and  cut into pieces called badhai in Tamil .  I do not grate.  I grate coconut only for burfi. Add fried gram dhal .  We can increase or decrease the quantity depending upon whether we want  the coconut flavour to me  more or gram dhal flavour more. If you are looking for different type of mint chutney , mint coconut chutney , coconut chutney different chutney,  this post may be helpful.                                                           Two green chillies again the quantity depends upon how hot you want the dish to be A handful of washed mint leaves Four small cloves of garlic Instead of tamarind ,  I squeeze half a lemon Since the coconut is not grated ,  dry grind  first so that t...

These two cool drinks are offered as naivedyam for Sri Rama Navamai.  Very thoughtful of our elders because this festival is celebrated in summer. They can also be very traditional home made cool drinks and hence may be healthy because we use dry ginger, jaggery and cut raw vegetables.   Panak or panagam recipe  Take fresh grated jaggery. Add water and dissolve the jaggery Filter the solution to remove dirt , if any. Add dry ginger powder ( sukku podi in Tamil ) and stir well Add cardamom powder Squeeze lemon juice - two one medium sized lemons Stir well and store in a fridge.  It is like Devamritham as we say on a hot summer day,  very refreshing drink Neer mor or spicy butter milk Add water to curd and stir well to make butter milk Add salt. Add peeled and cut mango pieces Add peeled and cut cucumber pieces Add asafoetida Add curry leaves saute ( mustard and cumin seeds ) These are quick and easy recipes described in qu...

Idli maavu preparation ratio | Idli paste recipe || Idli pindi preparation Idli is the most traditional break fast recipe of Southern India.  It tastes excellent with coconut chutney and milagai podi.   First take five measures boiled rice Wash and drain water at least  twice to remove dirt and other contaminants like pesticides if any Take one and quarter measure urad dal.  Measure - means the same container is used to measure both idli and ulundu or ulutham paruppu Add one tea spoon fenugreek to urad dal Wash and drain water - for urad dhal also at least twice How long to soak rice for idli batter and how long to soak urad dal for idli Soak both boiled rice and paruppu ( pappu in Telugu ) for three hours First wet grind rice in a grinder or mixer depending upon the quantity Remove rice batter and transfer to a container Next grind urad dhal When to add salt to idli batter - Add salt to the dhal being ground Rem...

Take one measure  rava and half  measure moong dhal Dry roast the moong dhal in a shallow vessel till the raw flavour disappears. We can prepare without dry roasting also Cook the moong dhal separately in water boiled in vessel.  If we cook in a pressure cooker the dhal particles may stick and may not be discrete. Close it with a lid and allow it to get cooked.  We can know that it is cooked when a dhal particle breaks into to when we press it with our finger nail.  Add salt required for the dhal Take ghee in a shallow vessel.  We can use oil also but it tastes good with ghee. Add the ingredients, pepper, cumin seeds, small ginger pieces, asafoetida cashew nuts and curry leaves to the hot ghee. Add about three measures of water for one measure rava and let it boil.  Add salt as per your taste and requirement. When the water boils add the rava , constantly stirring with a ladle as we do for upma or uppitu. This ensure...

Potato is one of the most favourite recipes for children and adults alike. There are different methods of making potato curry , potato chips and all are unique in their taste and flavour.  I would like to share some of the methods of making urulaikizhangu chips and varuval as we say in Tamil.   The first recipe is a different kind of potato chips and we can classify under potato vadagam or vadam also.   Take one or two kilogram of potatoes and peel the skin wih a peeler.  Using a slicer slice the potatoes to get thin slices.  Below the slicer we have to keep a vessel filled partially with water.  This is to ensure that the potatoes do not change colour after slicing. Take a sufficiently large vessel and boil water in the vessel.  Add the potato slices to the boiling water.  Add salt also however this is optional because we add salt after frying also.   When the water is boiling switch off the stove and close the vessel wit...