NEIVEDYAM RECIPES FOR GANESH CHATURTHI

The Ganesh Chaturthi festival is starting from the 18th of September, so here are some Neivedyam recipes which are usually prepared as a neivedyam(prasadam), these are the lords favourites.

These are the items prepared in Kerala Iyer / Tamil Brahmin households.
Vella Kozhakattai
This recipe is prepared on Vinayaka Chathurthi day.
Rice Flour - 1 cup
Coconut scraping - 1 cup
Jaggery (gur) - 1/2 cup
Cardamom powder - 1 tea spoon
Method
Boil half cup of water with a pinch of salt and mix rice flour
Stir well, remove from fire
Keep a deep pan on fire with coconut scraping and jaggery
Stir well and remove after it leaves the sides of the pan; keep it aside for cooling
Knead the rice flour mixed with hot water and make small cups with the dough
Make small balls with coconut scraping and jaggery (Purnam)
Keep the purnam balls inside the cup of rice dough ;close the cups
Arrange the Kozhakattai (5-6)in a plate and steam cook in a cooker for 10 minutes
Serve hot
Tips : The same preparation can be made as savoury by Keeping any cooked vegetable (Aloo subji) or any paruppu usili as poornam inside the cup of rice dough

Ellu Kozhakattai
Ingredients
For Dough
2 cups rice flour
1 tbsp oil
A pinch of salt
For Filling
1 cup white sesame seeds
1 cup jaggery (powdered)
1 tbsp ghee
Method
Prepare a dough as for Vella Kozhakattai, and set aside. Roast sesame seeds till pink. Grind to a fine powder along with jaggery. Add ghee and mix well. Now take a small portion of dough and with greased palms, pat into a disc. Put a small portion of filling in the centre. Fold over the edges and make a half circle. Press the edges well. Similarly make all Kozhakattais and steam.

Ammini Kozhakattai
Ingredients
5 cups rice flour (rice shouldbe soaked for six hours, drained& pounded into fine flour)
1/2 coconut (shelled & chopped fine) salt to taste
For Seasoning
1 tsp mustard seeds
2 tsp black gram dal
2 red chillies 8 green chillies(cleaned & chopped)
2 sprigs curry leaves(cleaned & chopped)
1/2 tsp asafoetida powder
Method
Heat oil in a heavy pan and add mustard seeds, black gram dal, red chillies and asafoetida powder. When brown, add green chillies and curry leaves. Fry for a minute and add 4 1/2 cups water and salt. When water boils, add rice flour and coconut pieces. Cook on a low fire, stirring continuously till batter leaves sides of the pan. Cool and form tiny balls. Steam till done.

ROSSOGOLLA (Cheese Dumplings in sugar syrup)

ROSSOGOLLA (Cheese Dumplings in sugar syrup)
We call these cheese dumplings in syrup as Rasgulla, but the dish is actually called Rossogolla by the Bengalis. It is said that Bengalis have a sweet tooth and sweets form a part of their daily meal. They are famous for their Rasgullas, which I am ashamed to admit, I always bought in tins. Bengali is such a sweet language that people say that when a Bengali speaks, it sounds like as if he has a Rossogulla stuffed in his mouth, so here is a tribute to all the Bengalis, bongs as they are fondly known as, Do try this at home, It tastes very good when it is fresh, but for those who are lazy you can always enjoy this sweet out of a tin.
Ingredients
Milk - 1 litre
Citric acid - 1/2 tsp.or juice of one lemon
Sugar – 1 ½ cups
Water – 4 cups
Semolina (Suji /Rava) – 1 tsp
Rose water - 2-3 drops

Method
Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream layer. Reheat the milk and bring to a boil. Add the citric acid dissolved in some water or alternatively squeeze the juice of a lemon. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes. When water has separated pour the whey onto a muslin cloth. Squeeze out the water, tie the muslin cloth with the whey and hang for about three hours.

Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil. To make the sugar syrup (Refer to my post on how to make sugar syrup under the Sweets section of my blog.)

Now, Strain the milk through a muslin cloth. The curdled milk is known as Chenna. This settles on top of the cloth and the water escapes through the cloth. Now wash the chenna in the cloth under cold running water. Press out the excess water and remove in a wide plate.
Take the Chenna in a dish and knead very well. Add sooji and knead again for about fifteen minutes very thoroughly if necessary using both hands.Gently knead into a soft dough. Now make small round shaped balls out of the kneaded chenna mixture.
Add the balls one by one into the sugar syrup. Reduce heat and boil for about half hour on a low flame. Allow to cool. Remove the rossogollas in a bowl one by one. Pour over the syrup. Add rose water. Serve it cool.

PARIPPU PRADHAMAN PAYASAM / SPLIT YELLOW MOONG LENTIL PAYASAM WITH COCONUT MILK

PARIPPU PRADHAMAN PAYASAM (SPLIT YELLOW MOONG LENTIL PAYASAM WITH COCONUT MILK)

Parippu Pradhaman is one of the special payasams made during festivals/ weddings etc. This is yet another Kerala special dessert.
This Payasam is also known as Cherupayar Payasam. Cherupayar is yellow moong dal or  Split Yellow moong lentil.

Parippu means Dal and Pradhaman means the first one. In South India we serve the dessert first. It marks sweet beginnings. 

This can be made with Moong dal(Split Yellow moong lentils) or Chana Dal /Kadala Parippu (Bengal gram dal) 

But my amma, uses the Yellow split lentil (yellow moong dal/ paitham paruppu/cheru payaru). This lentil is usually considered as lighter to digest than other lentils. 

It is given to young children and old people and doesn’t cause much gas. It is considered very good for health. Even when people are recovering from sicknesses Doctors advise the usage of this lentil. We can easily say that here is nutritious dessert, good for health and very tasty.

Ingredients

Split Yellow lentil (yellow moong dal/ paitham paruppu/cheru payaru) – ¾ th Cup
Soft Jaggery (Vellam/sarkkara) – 1 Cup
Fresh coconut grated without brown skin - 4 cups (for coconut milk as per note)
Ghee – 1 tbsp
Cardamom – 1 tsp
Cashew nuts – 1 tbsp
Coconut pieces sliced into thin slivers and roasted in ghee– 1 tbsp
Ginger powder (Chukku Podi) – A pinch (optional), use if you like the taste.

Method
Take Three-fourth cup of the yellow split dal (moong dal). And roast it on a slow fire, until it turns a little pink in color (mind u it mustn’t get burnt)
Wash and clean as you do usually.
Pressure cook it for one whistle until the dal becomes soft (don’t over cook it otherwise the dal will get terribly mashed. 

(If not confident about the pressure cooker u can cook it in a vessel separately)
Now, take one cup of soft Jaggery (vellam/sarkkara) in an Urali. Add water and bring the jaggery to boil. Boil mixture to one thread consistency.
Now add the cooked dal to the jaggery-mix. The cooked dal will have some water, be sure to pour it with the water as the dal water has a lot of nutritive value.
Add some more water if required and allow the mixture to simmer, so that the dal gets sweet.
Now add the coconut milk. 

Add one cup of coconut milk, in this case, add the third milk of the coconut first, allow it to boil, 

then add the second milk, again allow it to boil, and then lastly the first milk (which is the thickest milk) and boil for sometime. Remove from fire.
In a small pan. take some ghee, fry the Coconut pieces sliced into thin slivers, cashewnuts, and cardamom powder and pour on top of the Payasam.
You can also add a pinch of Ginger powder (chukku podi) for the added taste.

Serving Instructions

Enjoy this hot before or after a meal. 

TIPS

• Either you can use Ready made coconut milk or make it fresh.
• If using the fresh coconut milk 
• To make fresh Coconut milk, you have to soak 4 cups scrapped coconut (do not use the brown skin), in 2 cups boiling hot water, keep aside, covered, for 2-3 hours.
• Strain, but save water. Grind coconut to a very fine paste, add back drained water and blend again till a milky texture is got. Drain and keep this milk aside. This is the rich coconut milk or 1st milk.
• Grind the residual coconut again with 3 cups warm water, drain, and keep milk aside. This is the medium or coconut milk or 2nd milk.
• Add 2 cups warm water to the residual coconut, grind again and strain milk. Now the residue does not have much strength. This extract is the thin coconut milk or 3rd milk.
• The above procedure will produce a total of approximately 7 cups of coconut milk, of three different grades. If differently graded milk is not asked for in recipe, one may combine all the three extracts and get just one medium consistency coconut milk.
• Refrigerated it will last for 2 days, or freeze into cubes and store in freezer bags, using as required.
• If using ready made Coconut milk / coconut milk powder
• Use it as it is at the time of adding the coconut milk in the recipe. It does save you the strain of grinding, squeezing, straining the coconut pulp to get the coconut milk, which saves a lot of work, but one things' for sure nothing can beat the taste of the payasams made in the traditional manner.

VARIATIONS

• You can use Brown Sugar or Palm sugar(Karupetti) instead of jaggery

PAL ADA PRADHAMAN

PAL ADA PRADHAMAN
Ingredients:
Rice Flour -1 cup
Ghee - 1 tbsp.
Sugar - 1 tbsp.
Soft jaggery grated or crushed – 1 cup
Fresh coconut grated without brown skin -4 cups
(for coconut milk as per note)
Ginger powder - 1/2 tsp
Cumin powder - 1/2 tsp
Cardamom powder - 1/2 tsp
Banana leaf squares (approximately 6-7 inches)
Method:
Make a thick batter of Rice flour, water and 1/2 tbsp. melted ghee.
Batter should coat back of spoon when poured.
Warm leaf a bit over fire; spread a ladleful batter over it.Leave a side margin to avoid over running.
Roll and secure with twine, if required.
Place rolls in a perforated compartment of a steamer.Pour water to boil in the lower compartment, fix shut.
Put on fire; allow to cook for 10-12 minutes.
Remove from fire, cool and untie.
Peel and cut into small pieces. Your Ada is ready
Dissolve 1/2 cup water and jaggery, strain into deep vessel.
Boil mixture to one thread consistency.
Add pieces of the Ada and the first milk of the coconut milk.Cook and simmer till reduced to 3/4 in volume.
Add the second milk of the coconut milk, stir.
Add sugar, stir to dissolve, and allow to boil.
Simmer and cook, stirring frequently till thickened.
Dissolve cumin, cardamom, ginger powders in 1/2 cup thin milk.
Add to mixture, allow to simmer, till thickened.
If too thick, one may add some thin milk, and bring to a boil.
Check sweetness, every time the coconut milk is added, and adjust sugar if required.
Serve hot.
Making time: 1 hour
Makes: 10-12 servings
Shelflife: 1 day

Notes:
1. Rice flour: To make excellent pradhaman, wash, soak rice for 10 minutes, drain, and spread over a clean cloth to dry for 1 hour. Grind to a fine powder in a mill or grinder, sieve and use for the Ada's to be put in your pradhaman.
2. Coconut milk: Of different grades.
Soak 4 cups scrapped coconut (do not use the brown skin), in 2 cups boiling hot water, keep aside, covered, for 2-3 hours.
Strain, but save water. Grind coconut to a very fine paste, add back drained water and blend again till a milky texture is got. Drain and keep this milk aside. This is the rich coconut milk or 1st milk.
Grind the residual coconut again with 3 cups warm water, drain, and keep milk aside. This is the medium or coconut milk or 2nd milk.
Add 2 cups warm water to the residual coconut, grind again and strain milk. Now the residue does not have much strength. This extract is the thin coconut milk or 3rd milk.
The above procedure will produce a total of approximately 7 cups of coconut milk, of three different grades. If differently graded milk is not asked for in recipe, one may combine all the three extracts and get just one medium consistency coconut milk.
Refrigerated it will last for 2 days, or freeze into cubes and store in freezer bags, using as required.
This is the traditional method of making the Pal Ada Pradhaman.

Tip : Nowadays, we get the Ada(Rice flour strips) and Coconut milk in the market, which makes the work easier and faster. In,case you are using coconut milk from a Tetrapak then there is no first, second and third milk, but if you want to make the Pradhaman thin, take some coconut milk in a cup and pour some hot water and make it thin to add in the end, this, has to be done if the Pradhaman becomes too thick.

Hope you enjoy this sweet dish.

Natural therapy for heart vein opening

Natural therapy for heart vein opening
Received this as a forward,
For Heart Vein opening
1)Lemon juice 01 cup
2)Ginger juice 01 cup
3)Garlic juice 01 cup
4)Apple vinegar 01 cup
Mix all the above and boil on light flame approximately half hour, when it becomes 3 cups, take it out and keep it for cooling.
After cooling, mix 3 cups of natural honey and keep it in bottle. Every morning before breakfast use one Table spoon regularly.
The blockage in your Vein's will open (No need to do any Angiography or By pass)

RICE CROQUETTES

RICE CROQUETTES
Ingredients
1 cup rice
1 big potato boiled, peeled and mashed
2 tbsp rice flour
½ tsp Amchur (Dry mango powder)
½ tsp Cumin (Jeera) powder
1 tsp Chilly powder
¼ tsp Nutmeg powder
Salt to taste
2-3 tbsp Cheese(grated)
2 tbsp dry fruits (chopped) (optional)
100 gm breadcrumbs
Oil for frying

Method
Soak the rice in water for at least one hour. Cook the rice until it is cooked and soft. The rice should be soft and not soggy (watery).Once it is cooked, Add the mashed potatoes. Add the jeera powder, Amchur powder, red chilly powder, nutmeg powder and salt according to taste. Add the dry fruits and the grated cheese and keep aside to cool. Mix in the rice flour and shape the rice mixture into balls. Roll each ball in breadcrumbs and deep-fry in oil till golden brown.

Tip: Since cheese has salt, be careful while adding salt, else the croquettes will be too salty. After adding cheese to the mix you can taste for salt and add again if you feel the need.

You can also make this with left over cooked rice. But just heat it once and then use the above method.

KABULI KADALAI SUNDAL

KABULI KADALAI SUNDAL
Sundal also known as Chundal in my house can be eaten for lunch as well as an evening tiffin item. Down south people eat the sundal as an evening snack during tea time. Hawkers sell Sundal at the Marina beach for people to eat to pass their time while strolling there or lazing around watching the sea. What dry roasted chana or sengdana(peanuts) is to bombayites, sundal is to the southies. Its made during the Navaratri festival. Distributed as Prasad in temples.

Ingredients
Kabuli Chana (Kabuli kadalai) - 250 grams
Soda bi-carbonate- a pinch
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Green chillies – 3-4
Red chillies – 1-2 broken into 2 halves
Turmeric -1/4 tsp
Asafetida (Hing) - a small pinch
Freshly grated Coconut – 1-2 tbsps
Cooking oil - 1 tbsp
Salt as per taste.
Curry leaves – a sprig
Coriander leaves for garnish

Method
Soak the Kabuli chana in water overnight with a pinch of soda bi-carbonate. Kabuli chana doesn’t cook easily, hence adding in soda bicarbonate while soaking ensures that the chana will not be hard. In the morning rinse out well, add some turmeric powder and a cup of water and pressure cook it for about 3-4 whistles. Don’t throw the water in which the chana has been boiled as it contains a lot of nutrients. Keep the boiled chana aside.
In a Kadhai (wok), Add oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add udad dal and the red chillies, when the udad dal becomes slightly pink, add the green chillies and the curry leaves and fry well, now add in the boiled Kabuli chana and turmeric, asafetida and salt. Mix well. Cover the kadhai with a lid. Don’t add water, The boiled chana already has some water, so let it cook. Once all the water is soaked up Add freshly grated coconut and some coriander leaves and mix well.
Serve hot with Chappati or Rice.
Tips : The soda bi-carbonate is used in this recipe as Kabuli chana doesn’t cook fast, but if you want, you can avoid it.

BEETROOT PORIYAL / BEETROOT CURRY

BEETROOT PORIYAL / BEETROOT CURRY
Beetroot has a muddy taste and therefore many people dislike eating it, but eating beetroot is very beneficial for health, beetroots contain no fat, have very few calories, and is a great source of fiber.
Beetroots contain folate, potassium, and manganese. 

The green leafy tops are especially nutritious as they contain calcium, beta-carotene, and iron. 

Experts believe that the red pigmentation of beetroot contains certain anti-cancer agents and beetroot has been used in the treatment of cancer for some years.

AYURVEDA
According to Ayurveda, beetroots destroy Vata and diseases arising from the formation of Vata (ether and air). They are also useful in Kapha (water and earth) diseases. They increase the muscle and fat content of the body and thereby make it strong. Try making beetroots in this method and I am sure those who claim to dislike it, will start liking it.

A lot has been said of the benefits of eating beetroot and our parents and elders always ask us to add beetroot to our diets. But….this is a big but…..we don’t want to add it to our diet, no matter how much we want to…there are many people who would agree with me. 

Before we get to that, let’s see the nutritional benefits of eating beetroot.

NUTRITIONAL BENEFITS

Beetroot is an excellent source of folate and a good source of manganese.
It contains betaines which may function to reduce the concentration of homocysteine, a homolog of the naturally occurring amino acid cysteine.
Beetroot is highly nutritious and is packed with a variety of essential minerals and vitamins. 

It is extremely effective in cleansing and purification of the body and keeps the digestive system of the body on track. 

Beet has a stimulating effect, which can ward off the weaknesses and several ailments of the body when consumed regularly. 

It has a very positive impact on the functioning of the kidney and gall bladder as well.
•Beetroot is an excellent source of iron, which serves to regenerate and reactivate the red blood cells and supply fresh oxygen to the body. The copper content in beetroot facilitates the absorption of iron by the body.
•When buying beetroots, choose the ones that are firm and free of wrinkles. The beets can be stored in the refrigerator for three to four days, with the greens attached. Without the greens attached, they can be stored for a couple of weeks.
•Beets that have round bottoms are sweeter than the ones with flat bottoms. They should be consumed fresh to enjoy the flavor better.

Ingredients

Beet Roots -2
Onion – 1
Green Chillies -2-3
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Asafetida (Hing) - a small pinch
Turmeric -1/4 tsp
Freshly grated Coconut – 1-2 tbsps
Cooking oil - 1 tbsp
Salt as per taste.

Method
Peel and wash the beetroots and chop them into very small pieces, the smaller the pieces the more tasty the curry will be. You can alternatively chop finely in a chopper as well.
Don’t wash the beetroot after you chop, as all the nutrients will be lost. Preferably wash the beetroots after peeling and before chopping.
Chop the onions finely. Break the green chilies into 2 pieces.
In a Kadhai (wok), Add oil, when it is hot, add the mustard seeds and when they begin to crackle, add urad dal, wait till it is light pink in color and then add the onions and fry until transparent. Now add the chopped Beetroot, turmeric, asafetida, and salt. Mix well and cover the kadhai with a lid. Don’t add water, let it cook in its own juices. Since the beetroots are chopped finely they will cook very fast. Once the crunchiness is gone and it is soft and all the water has been absorbed, Stir well and Add freshly grated coconut, mix well and serve hot with Chappati or Rice.

GREEN TOMATO AVIYAL

GREEN TOMATO AVIYAL
This Recipe can be prepared with Raw green Tomatoes or with Ripe tomatoes or with Half ripe-half raw tomatoes, as I have done. Either ways it tastes great, The sour taste of the tomato combined with the coconut and spices is a treat to your tastebuds. This is my mom’s favorite dish. It didn’t take hubby dear who belongs to Maharashtra to get hooked on to this dish.

Ingredients
Green tomatoes – 6-8
Grated coconut - 1 cup
Red chillies - 2 (use according to taste)
Cumin seeds -1tbsp
Turmeric powder, salt to taste
Asafoetida – a pinch
Curry leaves – a sprig
Coconut Oil – 1 tsp
Salt as per taste

Method
Pick firm Green tomatoes. Chop the tomatoes into ¼ inch pieces. In a pan, throw in the tomatoes. Add some water, now add the turmeric powder, asafetida and salt and allow the tomatoes to cook. Meanwhile, Grind the freshly grated coconut, red chillies and cumin seeds into a smooth paste. Check your tomatoes, they usually get cooked very quickly. Once the tomatoes are cooked, pour the grounded paste, you can add some more water at this stage, and allow it to cook for 5-7 minutes on a low flame so that the spices enter the tomato. Stir well. In a small pan, take some coconut oil, add the curry leaves and lightly fry it and add to the Tomatoes.
Tastes really great with Kootu and Rice.

DRUMSTICK BREAD DELITE

DRUMSTICK BREAD DELITE
Ingredients
15-16 drumsticks (tender and rounded)
8-10 bread slices
2 onions(finely chopped)
1 tsp cumin powder
2 potatoes (boiled)
2 tbsp ghee
6-7 cashewnuts
coriander leaves(chopped)
1 tomato
½ cup cheese (grated)
1 cup Besan (gram flour)
1 tsp pepper
Oil for frying
Salt to taste

Method
Trim the bread-sides and cut into triangles. Cut off the edges of the drumsticks and cut them into 3” pieces. Boil them in salted water. Open each piece and take out the fleshy part. Keep aside. Peel and mash the potato. Heat ghee and fry onions till they are light brown. Add the mashed potato, cumin powder, cashew nuts, coriander leaves and the drumstick paste and salt to taste. Mix well and remove from fire. Spread this prepared paste evenly on one triangle, sprinkle pepper and some of the grated cheese and press another triangle of bread on to it. Dip these quickly in the besan dough. And deep fry these prepared “sandwiches” in oil on a low flame, one at a time, till golden brown. Serve hot with tomato ketchup.