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Showing posts with label EVENTS. Show all posts
Showing posts with label EVENTS. Show all posts

Tuesday, October 28, 2008


I would like to send this to Pritis Festive Food Event – Diwali, EC’s WYF- Party Food event and Srivalli’s JFI – Festivals – Diwali Event


Since my first attempt last Diwali I have made these 3 times, this being my third attempt. It is such a hit in my house, that it gets difficult for me to save it for the guests. The best part is I can make it in a jiffy, It takes all of 15 minutes to make this exotic sweet. What can beat it!!!!!!!

Minimum ingredients, minimum time and minimum labor….only maximum love.

The guests are impressed, the hubby is impressed and my kid is drooling over it. The disappearing cakes are proof for it. So why not make it again, so I made it again with a twist. This time I added 6 squares of Cadbury’s dairy milk chocolate, this not only gave my chocolate layer a deep chocolate color but also gave the chocolate layer a more chocolatey taste….see how…..below
Milk powder - 2 cups
Almond meal (Powdered almond (skinless))- 1 cup (You can get it in the “baking needs” section of most shops)
Thickened cream - 300 ml
Castor Sugar (powdered sugar) - 3/4 cup
Cocoa powder - 1 tbsp

6 squares of Cadbury’s Dairy Milk chocolate

Cadbury’s dairy milk comes in a big block of small squares. Break exactly 6 squares and melt on high for a second. Keep aside
Mix all the ingredients except cocoa powder in a large microwavable bowl.
Mix well and place bowl in a microwave oven for 4 minutes on high cook.
Remove bowl and stir mixture. Place again for another 4 minutes.
Transfer half the mix in a greased plate.

Quickly blend in the cocoa and the melted cadbury’s dairy milk into the remaining mix and pour over the barfi in the plate and spread evenly. After that for half a minute keep in the microwave again so that it is set. Cool and cut into the shape of your desire.
Blanched nuts can be sprinkled on top along with silver varq (foil).

Your exotic Chocolate Malai Barfi is ready to serve.

Monday, October 27, 2008


I would love to send this to my dear blogger friend Priti's Festive Food Event - Diwali

I would also like to send this for EC’s WYF- Party Food and

Srivalli’s JFI – Festivals – Diwali Event



Here is a recipe for Ribbon pakoda, a crispy savory which is always made in my house for Deepawali (Diwali). It is known as Ribbon pakoda, because it is in the shape of Ribbons. Diwali is an excuse to make it, so I made good use of this excuse and churned out 2 bucketfuls of this savory. This stays for a long time and I always enjoy this more with my evening cup of tea later on. As they say, the person who cooks looses his apetite, so, on the day that I make the ribbon pakoda, other than the cursory bite to taste salt, spice etc. I don’t actually sit and eat it with relish. I do that on the other days following Diwali. It feels good as if someone else has prepared it for you.


Chickpea/ Gram flour (Besan) - ½ cup

Rice flour -1 cup

Butter – ½ tbsp (Unsalted butter would be nice, zero cholesterol Margarine can also be used)

Asafetida – ½ tsp

Chilly powder – 3 tsps full

Cumin powder – 1-2 tsps (If freshly roasted and ground it would be nice)

Salt as per taste

Oil for deep frying


In a big bowl, add the flours, add butter/margarine, asafetida, chilly powder, cumin powder and salt and mix well. Always mix the flour with all the masalas first before adding water, this ensures that everything mixes well. Now add water and mix well till you have soft pliable dough like chappati. Let it rest for 5 minutes. Meanwhile in a wok, add oil, while the oil is getting heated, Take a Murukku press also known as “Naazhi” in Tamil, Choose the plate with a slit as shown in the picture.. Once you insert the plate, fill in the mixed dough and close the Naazhi. Squeeze into the hot oil into circles, as big as the pan can hold. After a while, turn to the other side, fry until golden brown. The oil stops frothing that indicates that it is done. Remove the circles and place on a kitchen towel to absorb the excess oil. When it is cool, you can store the ribbon pakodas in air-tight tins and enjoy this crispy savory with your evening tea or coffee.

Friday, September 12, 2008


I would like to send this recipe for Priyanka’s Festive Food Event –“Onam”. I would like to send one of the best and most liked desserts of Kerala “Pal Payasam”


Kerala’s “most” famous sweet dish (dessert) can easily be the traditional Pal Payasam. If you go for a traditional Kerala-Iyer wedding, you won’t fail to notice that the Pal payasam is not only served at the beginning of the meal on the plantain leaf but also during the course of the meal in massive quantities. It is served in the beginning, as we believe that every meal must start with a sweet marking sweet beginnings, It will be served again during the course by friendly “massive serving” (they always serve a lot of payasam and keep coming back to serve you more) traditional waiters clad in their white veshtis(mundus) (The veshti is a long white/off-white(cream) cloth worn around the waist and reaching below the ankles, but in Kerala, it is usually folded half way up and tucked into the waist belt fold revealing the knees to aid in easy movements while serving) and Angavastrams(a white shawl on the shoulder) serving the Pal Payasam after the rasam course and before the yogurt course which usually marks the last course of the meal, normally the payasam is served. The waiters(or sometimes relatives) who wait upon the guests to ensure that everything is served liberally and the guests are happy and satisfied usually pour the payasam from huge ladles onto the banana leaf. The guests usually relish this delicacy by trying their best not to allow it to cascade out of the banana leaf, it would be a scoop (pushing it with your palm) and a lick action….first the payasam must be deftly scooped with the hand and then licked or slurped out of it….and I have seen people enjoying it so much, although I prefer mine in a kinnam (a small bowl) as I don’t like the sweet to mix with the salted remnants of the sambhar or rasam after which course the payasam is usually served. Nor do I like the sweet remnants of the payasam stuck to my elai (plantain leaf) which will spoil the taste of my thair chadam (curd rice / yogurt rice). But I know people who would swear by how it tastes when eaten right out of a banana leaf….so slurpy and so yummy, tickling and tantalizing your taste buds.
All payasams are generally made in the Urali (a traditionally used wide mouthed flat & thick bottomed pan) and they are stirred and stirred until they get a faint pink color.

Milk – 1 and ½ litre
Rice - 1 cup
Sugar - 1 cup
Cardamom Powder – a teaspoon

Cashewnuts - 1 tbsp broken into slivers
Raisins – 1 tbs
Ghee – 1 tbsp
Boil the one litre milk in a vessel and once boiled remove from fire.
Take the half litre milk in separate vessel. Add washed rice to the boiling milk and cook for 5 to 10 minutes stirring once in a while. If the rice gets cooked in the milk slowly, the payasam tastes better , you must cook the rice till it is soft and mashed well,
but if you want to quicken your cooking time,
Add your washed rice and half litre milk in the cooker and cook upto 2 whistles(or as per your normal rice cooking time). Once this rice is cooked.
Take an Urali, add the rest of the milk i.e the boiled one litre milk and the cooked rice and milk and keep stirring constantly.
Add sugar and stir till it is dissolved. Keep stirring on a low flame till the Payasam gets a faint pink colour. Once done, remove from fire
In a small pan. take some ghee, fry the cashewnuts, raisins and cardamom powder and pour on top of the Payasam.
Your Pal Payasam is ready.

This is a Quick recipe, as using condensed milk reduces the cooking time of the Payasam.
Milk -1
Litre (since we are using condensed milk, we can reduce the quantity of milk)
Condensed Milk ½ Cup

Rice -1 Cup
Sugar - 1 Cup
Cardamom Powder – a teaspoon
Cashew nuts 1 tbsp broken into slivers
Raisins – 1 tbsp
Ghee – 1 tbsp

Cook rice in pressure cooker till 1 whistle. In an Urali, Take the milk, add the cooked rice and sugar and stir till the sugar is dissolved. Add the condensed milk. Keep stirring on a low flame till the Paysam gets a faint pink colour. Once done remove from fire.
In a small pan take som
e ghee, fry the cashewnuts, raisins and cardamom powder and pour on top of the Payasam.
Your Pal Payasam is ready.

Tip : Since condensed Milk is already sweet, the sugar can be reduced to ½ a cup, as many people don’t like very sweet Payasam. Also after adding the condensed milk, if you feel more sweet is required u can always add sugar and stir till it dissolves. I always recommend the taste and cook method.


Priti of Indian Khanna has tagged me '7 Facts about me'. Thanks dear for tagging me. We come to know a lot about our fellow bloggers through these tags.

Here are the rules
(a) List these rules on your blog.
(b) Share 7 facts about yourself on your blog.
(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.

I am a people’s person. I love to have a lot of people around me always.

I love my family.

I am traditional as well as modern. I love to wear a saree and adorn jewelry and at the same time love to wear western clothes.

I will rush to help people no matter what

I am addicted to 2 cups of tea a day and badly addicted to the internet.

I love reading romance, Enid Blyton fairy tales until now and comics(there’s a kid in me still).

I like listening to music whether it be Kenny G, The Cure or Fusion Bhajans or M.S. Subbulakshmi.

I would love pass along this tag to Usha, EC, Sireesha, Sagari, Raaji, Sowmya and Kitchen Flavours

Usha , EC , Sireesha , Sagari, Raaji , Sowmya And Kitchen Flavours

Wednesday, September 3, 2008



Starting from today is Ganesh Chaturthi also known as Vinayaka Chaturthi in the south. Its the birthday of our darling God Ganapati. Elephants are one of the most loved animals in India and all over the world. And our Lord Ganesha is half elephant and half human, so you can imagine how loved he is. Kids love this God. Lord Ganesha loves Bananas, coconuts and sweets. I was surprised to see a very big idol of Lord Ganesha at the World Trade Centre in Bangkok in Thailand and he was worshipped by the Thais with equal fervor, so is the charm of our darling Lord Ganesha.

Story of Lord Ganesha

Lord Ganesha was created by Goddess Parvati. This is a very interesting story.

According to the legend, Lord Shiva, the Hindu God of resolution, was away at a war. His wife Parvati, wanted to bathe and having no-one to guard the door to her house, conceived of the idea of creating a son who could guard her. Parvati created Ganesha out of the sandalwood paste that she used for her bath and breathed life into the figure. She then set him to stand guard at her door and instructed him not to let anyone enter.

In the meantime, Lord Shiva returned from the battle but as Ganesha did not know him, he stopped Shiva from entering Parvati's chamber. Shiva, enraged by Ganesh’s impudence, drew his sword and cut off Ganesha's head. Pavarti emerged to find Ganesha decapitated and flew into a rage. She took on the form of the Goddess Kali and threatened destruction to the three worlds of Heaven, Earth and the subterranean earth.

Seeing her in this mood, the other Gods were afraid and Shiva, in an attempt to pacify Parvati, sent out his ganas, or hordes, to bring the head of the first living being with his head towards the north (the auspicious direction associated with wisdom). The first living thing they came across was an elephant. So they brought the head of this elephant and Shiva placed it on the trunk of Parvati's son and breathed life into him. Parvati was overjoyed and embraced her son, the elephant-headed boy whom Shiva named Ganesha, the lord of his ganas. (Info courtesy – Wikipedia)

Although Lord Ganesha has been worshipped from time immemorial it was Lok Manya Bal Gangadhar Tilak who was responsible for making Ganesh utsav into a public celebration in Maharashtra for the unity of the people.

Lord Ganesha loves sweets. In South India, the main sweet-dish during the festival is modakam which is Ganesha's favorite sweet. Modakam is a steam cooked dumpling made from rice flour, stuffed with coconut and jaggery. In Maharashtra also they make the modakam the same way and it is called “Ukdiche Modak”, it is either steam cooked or deep fried.

I made Puran Poli today. Puran Poli is one of the most liked dishes of Maharashtra. I find this one of the most tedious and laborious sweet to make. Puran Poli is Yo’s favorite sweet, Yo’s mami (Mother’s brother’s wife) dishes out one of the most fantastic Puran Poli’s in this world, the Puran poli literally melts in your mouth and so does Yo’s Kaku (Father’s brother’s wife). Puran poli is such an elaborate affair in Yo’s home that I probably got a phobia to try making it. I attempted it twice after my marriage and both times it failed, so I had totally given up on it. Yo told me, “Its such a waste of money, materials and efforts and don’t try it at home… typically male…..ha ha ha….This time I said I will patiently follow the recipe and see if it works…..and yipppeeeeeeeeeee it did….I was so proud that I asked Yogesh to call his home at Pune and tell my in-laws that finally I made the elusive Puran Polis.


Bengal gram (chana dal) - 2 cups,

Jaggery - 2 cups

Refined flour (Maida) -2 cups

Oil - 3 tbsp

Turmeric powder - 3/4 tsp

Salt – ½ tsp

Cardamom powder -1 tsp

Nutmeg powder 1/4th tsp

Dry ginger powder(soonth) -1/4th tsp

Ghee as required


Grate the jaggery, keep aside. Soak the Bengal gram for about 2-3 hours. Then add water enough to immerse the dal completely and a bit on top. Cook chana dal in a pressure cooker for 5 whistles till it turns soft. Drain out excess water until the dal is absolutely dry. You can retain this water to make Katachi Amti (I will blog this recipe later). Mash the chana dal into a paste. In a wok, Add one tablespoon of ghee, then add the cardamom powder, nutmeg powder and dry ginger powder(soonth), Now add the grated jaggery, when the grated jaggery melts, add the chana dal paste and blend both well, and cook further. You will notice that the mix has become watery, which scared me out of my wits, thinking that this attempt is going to fail too. So I urgently called my mother-in-law in Pune and asked her what to do, she said don’t worry, it is like that, “ Don’t cook for too long in the wok, the chana dal paste will harden and you don’t want it to get hard. She said, immediately switch off the gas and wait for the mix to cool down, then put it in the mixie /blender and blend twice till you see it is completely mixed up, this mix, we must add in the wok and cook it on a low flame till it comes to a dough like consistency, which happens very soon, like in 2-3 minutes time. Once you see it has come to a dough like consistency put off the gas and Allow the mix to cool so you can make balls out of the mixture. Make 20 balls out of it and keep aside

Mix refined flour, turmeric powder, a pinch of salt, oil and water and knead the dough.

The dough will be very soft and sticky dough. Keep this aside for about half an hour till it sets. Then knead again, by punching it and folding it. You can remove all your frustrations on the dough…Imagine the joys of cooking….

Knead well and divide the dough into 20 equal portions.

With greased palms, take one portion of the dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.

On a well-floured board, gently roll out each poli with the help of a rolling pin into a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens.

Roast each poli on a hot, dry girdle.Add a teaspoon of ghee around the poli , once you see some spots on the backside flip over, you will see your Puran polis puff up. Once done, Remove on a plate. Serve hot with a dollop of ghee or a bowl of warm milk.

Friday, August 29, 2008


I would like to send this for Sangeeth’s Eat healthy- Calcium rich event, as everyone knows that Yogurt is an excellent source of calcium. In fact, yogurt does milk one better, because its “active cultures” help digest the naturally occurring sugar (lactose) in milk. Everyone knows that a child suffering from Diarrhea is asked to abstain from milk, but it is advisable to eat yogurt when u suffer from diarrhea.



I could easily make a statement that Boondi raita is one of the most popular raitas. The "King" of raitas. This savory raita, is cold, crispy and tangy and what can be better than that. For those who don’t know, Boondi is a crispy gram flour savory, similar to rice crispies. You can buy boondi from Indian stores and alternatively you can make it at home.

To make Boondi at home


Gram Flour (besan) – 100 gms

Chilly powder – 1tsp

Salt as per taste

Oil to Fry


Mix the above ingredients with water to a creamy pouring consistency. In a wok heat some oil. When the oil is hot, reduce the flame. Now take a draining spoon and hold with your left hand over the hot oil and with your right hand pour the batter over the spoon and ensure that you don’t drop in one place but move the spoon all round while dropping, you will see that small balls of batter are getting fried in the oil. Keep the flame low and keep frying until the balls are golden and crisp. Remove with a strainer and place on kitchen towel to remove excess oil. Your boondis are ready.


Yogurt – 2 cups

Boondi – 1 cup

Cumin powder – 1 tsp

Salt as per taste

Red chili powder – 1-2tsps

Chaat Masala – 1-2tsps

Finely Chopped coriander leaves


Use thick cold yogurt. In a bowl add the yogurt and stir well till the mixture becomes smooth and fluffy. Add salt (be careful while adding salt as boondis also have salt), Cumin powder, 1tsp of red chilly powder and 1 tsp of chaat masala and mix well. The chaat masala adds the tanginess to the raita. Add ½ cup of boondi and mix gently. Keep refrigerated. When it is time to serve, you will notice that the Boondis have become soggy, this is how many people like it. But I like mine with some crunch to it, so before serving I add one tablespoon of crunchy boondi and garnish with some freshly chopped coriander leaves and sprinkled with some red chilly powder and chaat masala powder. Serve boondi raita chilled.

Tips: If you feel that the boondis are set with the yogurt when you pull out from the fridge, then u can add some more yogurt in and mix gently with a spatula, to loosen it up.

Some people like to add in the boondi at the time of serving. But I beg to differ, the boondis must be soggy(soaked in the yogurt), so when you put one spoon of this tasteful raita in your mouth not only do you get some of the soggy boondis but also the crispy ones. So I top up the raita with a spoonful of crispy boondis at the time of serving. Enjoy this raita as a side dish or meal accompaniment.

I would also like to send this for Sunita’s Think Spice….Think Cumin event as I have used Toasted Cumin powder in my recipe.

Thursday, August 28, 2008


I never actually liked Soya dishes very much although it is very rich in protein and good for health. But Soya Chilly Tikka hooked me to Soya and made me crave for more….
This dish can be had as a starter, it can be had as a snack or as a side dish, a meal accompaniment. You will enjoy this Soya delight anytime.

Soya Chilly Tikka - Sukanya's Musings

Soya chunks 2 cup
Onion - 1 (medium)
Capsicum -1
Tandoori Masala Powder – 1 tbsp
Red chili powder -1 tsp
Coriander powder -1 tsp
Cumin powder -1 tsp
Garam masala -1 tsp
Ginger paste - 1 tsp
Salt as per taste
Corainder leaves for garnish
Lemon - 1
Boil soya chunks for about 5 minutes with salt. Drain by passing through a colander. Rinse in cold water and then squeeze the soya chunks to remove the water. Take a big bowl. Add the soya chunks, then add Tandoori masala powder (you can make it fresh, recipe in my blog) or you can buy it from the market(It is available in India stores), Red chilly powder, Coriander powder, Cumin powder, Garam masala, Ginger paste and salt. Mix well as shown in the picture. The soya chunks must get completely coated. Allow to marinate for about half an hour to one hour. You can even marinate it overnight in the refrigerator and make it for the afternoon lunch. The longer it marinates the tastier it gets.
After marinating…..
In a wok take some oil and deep fry the soya chunks as shown in the picture. It should be a nice reddish-golden color.
Remove and set on Kitchen towel to drain excess oil. Once all the soya chunks are deep fried.
The next step would be Chop the onions and capsicum into thin long strips.
In a non-stick pan, take about 1 tsp of oil, add the onions and sauté until transparent, then add the capsicums until they are done. In the end, add the soya chunks and mix well. Serve on a platter as shown garnished with freshly chopped coriander leaves and a wedge of lemon. You can squeeze some lime and relish these delicious soya chilly tikka.
I would like to send this entry for Sia’s JFI –Soya event.

Wednesday, August 27, 2008


This is one of the most favorite sweets of Indians no matter which part of India people belong to.
Carrot Pudding or (Gajar ka Halwa) has also been epitomized by our Bollywood film stars.
The hero will tell his mother, “Maa, mujhe tum apne haathon se banaya hua gajar ka halwa khilao na”.
The melodramatic Maa(mother) with tears in her eyes will say, “ Beta aaj maine tumhare liye gajar ka halwa banaya hai”.
So many movies have Nirupa Roy telling her reel sons, “beta gajar ka halwa tumhe pasand hai na? aaj maine tumhare liye gajar ka halwa banaya hai”
I used to wonder how come Dharamendra, Amitabh, Shatrughan and all the bollywood heroes like only Gajar ka halwa, when there are 1000’s of sweets to choose from….
I don’t know what’s the relation between mother’s and son’s and gajar ka halwa, but I guess gajar ka halwa or any dish made by your mother with love holds memories for every child.
Gajar ka halwa is not so easy to make as it involves a lot of back and shoulder breaking stirring until you see the moisture disappear. So every time we dunk into that bowl of homemade gajar ka halwa, we know that there is the biggest X-factor in it “LOVE”.
I will share with you 2 versions of the gajar ka halwa one made the traditional way and one much easier made in the microwave. The traditional version doesn’t have khoya but I have used khoya in the microwave version. My mom makes fantastic gajar ka halwa without using condensed milk or milk, only carrots in sugar syrup and that tastes awesome too, that could be considered as a third version.
I made a lot of gajar ka halwa as I was expecting guests at home. But you can reduce the quantity to ½ of the proportion that I have mentioned in my recipe.
Carrot -2 kgs grated
Milk -2 cup
Sugar – 1 cup
Condensed milk -1 tin
Cardamom powder - 1tsp
Ghee – 1 tbsp
Cashews – 1 tbsp
Pistachios cut into thin slivers - 1tbsp
Silver leaves(Chandi ka warq)(optional)
Peel, wash and grate the carrots. In a wok add the grated carrots, milk, sugar and cardamom powder and cook until the carrots are soft. Then add one tin of the condensed milk, mix well. Check for sweet, if less, then at this point you can add some more sugar. As Condensed milk is also sweet I added only 1 cup of coarse sugar, but if you are using Fine sugar or Castor sugar you may require more. Add sweet as per your choice, some like it very sweet, some like it just right and yet others like it less sweet.
In a small pan, melt 1tbsp of ghee and add the cashew nuts, fry until golden and pour into the halwa. Mix well. Keep stirring and stirring and stirring till you see that all the milk has been absorbed by the carrots.Be careful don’t let it catch the pan as it will become black and not taste good. So, there is no choice left but keep stirring. Once you see the mixture has become totally dry and left the sides of the pan, you know the gajar ka halwa is done.
Serve hot or cold garnished with Toasted pistachio cut into thin slivers and silver leaves.
GAJAR KA HALWA (Microwave version)
This is the easier version as it doesn’t involve too much of stirring. I have added almonds in this recipe instead of cashewnuts. You can add raisins, almonds, cashews and pistachios or all in gajar ka halwa . It is your choice.
Carrot -1 kg grated
Condensed milk -1 tin
Milk -1 cup
Almonds (peeled and cut into thin slivers)- 1tsp
Cardamom powder - 1tsp
Khoya grated - 1 cup
Add the grated carrot, condensed milk and milk in a bowl and keep on high for 12–15 minutes.
Then add almonds (peeled and cut into thin slivers), Add cardamom powder and grated khoya. Put in the microwave for another 7 minutes. See if done else can keep for some more time.(depending on individual microwave). Your Gajar ka Halwa is done without much of back breaking and shoulder breaking stirring. Remove and Garnish with grated khoya and nuts.

I would like to send this for EC’s Colour in Food Event
For the orange color of the carrot halwa

I would like to send the Gajar ka Halwa also to Purva’s Krishna Janmashtami and Ganesh Chaturthi Festive Food event as the halwa has milk and milk products

Sunday, August 24, 2008


I had done the Neivedhyam of the Appams on Gokulastami day. In south India Appams are specially made for Lord Krishna. I would like to send the Appams to Purva’s Krishna Janmashtami and Ganesh Chaturthi Festive Food event


Gokulashtami is the birthday of Lord Krishna. The festival is called in different names as "Krishna Jayanti", "Janma Ashtami", "Krishnaashtami" , "Gokulashtami", and as "Sri Jayanti".

Krishna Janmashtami is observed on the eighth day of the dark half (Krishna Paksha) of the month of Shraavana in the Hindu calendar, when the Rohini Nakshatram is ascendent. The Hindu calendar being lunar, these two events the day being the eighth of the waning moon (Krishna-paksha Ashtami) and the Rohini Nakshatram being ascendent may overlap for only a few hours.

In such an event, the festival may be celebrated on different (but successive) days by different people, depending on their local or family traditions.The festival falls sometime in the months of August/September of the Gregorian calendar.

(This info courtesy Wikipedia)

Read more about the story of the birth of Lord Krishna by clicking on the below link

Lord Krishna was born at midnight. So we celebrate on the both days, i.e the day prior (in anticipation of his arrival) and the next day(celebration of his arrival). Since this year Gokulashtami was celebrated on 24th Sunday so preparations started in my house on the 23rd Saturday itself. Krishna is my little one’s most favorite diety, as I keep telling her of our little Krishna’s leela’s(You can read some of the Krishna Leela’s under the Mythology section in my blog.)

On Saturday evening, I drew Maa-kolam outside the house (picture on the left) and in front of the altar at home(picture on your right) and all over the house I drew tiny feet of little Lord Krishna entering all the rooms from the entrance to my home. This This symbolizes the entry of the infant Krishna into his foster-home and also amma says at 12.00 am the lord will walk into our house. I also made sweet appams.

The appam is made without tasting, I chant Lord Krishna’s name while making. Only after I do Neivedhyam(offer the lord) can we taste it. Here is the recipe of Appam;



Wheat flour – 1 cup

Rice flour - 1 cup

Grated jaggery – 2 cups

Cardamom – 4-5 pods

Ripe Banana –


Oil for frying


Mix the wheat flour, rice flour and jaggery well, ensuring that there are no lumps. The jaggery must be completely dissolved. Mash

one banana and add to the mixture. Pound the cardamom pods, remove the skin and powder the seeds a bit coarsely and add to the mixture. It will be in the consistency of the dosai batter. Now use the Appakarai/ Paniyaaram moulds. Pour oil and once the oil is hot, pour the batter with a spoon into the hot oil.Once the side is done, turn over and fry on the other side, then with a

chopstick(picture on your left), poke into the appams and remove them from the oil, Place on kitchen towel to remove excess oil and serve hot. I usually make a lot and keep in the refrigerator and enjoy it the next day also. Cold appams also taste great.

I bought the Cheedai, Murukku and Thattai from outside (since I could’nt make so much at home). Traditionally all this is made at home down south. Luckily since my ghee was over, I made fresh ghee at home. I also made fresh butter with some cream for my little Krishna(as you can see in the picture on your right). I served it all on a mini platter in little stainless steel utensils borrowed from my daughters playthings. I kept a grand feast for the lord, appam, cheedai, murkku, thattai, Aval(poha, beaten rice), vellam(jaggery), yogurt, milk and freshly churned white butter.

On Sunday we celebrated Gokulashtami by joining the ISKCON group at the Sivan temple at Sungei

Kadut.The altar was decorated very beautifully with flowers and fabric and other decoration items. On your right is a picture of the altar.

It was beautiful, the priests chanted the holy mantras and bathed the idol with Panchamrit which comprises of Gangajal (water from the holy Ganges River), milk, ghee (clarified butter), curd, and honey

pouring all these from a conch shell. After this bath the idol of the infant Krishna was placed in a cradle. We chanted the Lords name, sang and danced and swung the lord in his cradle and ate divine prasada alongwith Panchamrut.


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