Some do and dont's in Indian cooking

 Never cook  Raw Banana, Brinjol and any  Gravy to which Tamarind is to be added  as the iron content in them will make the dish black.
 We have been told by our elders never to cook Brinjol and Raw Banana on the same day. Reason is they both contain iron and too much iron in the system the body will reject it.
  On Fridays and Festival days, Karela, Onions/Garlic , Brinjol   and Arvi .is not to  be cooked.
   To store Butter, wash it in fresh water and store in fridge immersed in  water and   change the every day and the butter will stay fresh for  a week  or more.
     To store Semolina (rava)  fry it without oil till its quite hot, cool and store, it will not be attached by worms  The same can be done for Chana Dal.
      In Wheat atta add a handful of table salt and it will preserve well.
 Cook all greens with a pinch of salt to retain its colour while cooking.
  If the gravy is too salty add a few  lime size wheat atta  dough,   it will absorb the excess salt.
 
 

 
  

Time for family.

 In these time when people have no time  for anything, every one is busy all the time, more so after we have all been bestowed with all the new gadgets  , Mobile, Iphone etc etc.
  This evening i was reading a story, which i thought will be good to write on my blog.
 An old father was sitting in the sit out and the grown up son was working  on something nearby. The father who keeps looking up at a nearby tree asks his son what is it sitting on the tree ?  The son says its a Crow, This drill is repeated four times, and son snaps at his father,  father ,cant you see its crow and how many times do i tell you that? Please, let me get on with my work  without you asking any more questions.
  The , father smiles and tells his son , when you were three or four years old, i , used to carry you around and you used to ask me  questions repeatedly and i used answer your questions , time and again and also point out  and tell you the names of  all the  birds and animals we used to see. At that time i too had plenty of work and responsibilities, but found time for you and the family.
  The, son, realized ,  and understood that his father. had  in his own way reminded him, that he had to spend time with the family too.
  This is a lesson to all the new busy generation.

Ganesha Chathuthi

Ganesha Chathurthi.

 This festival for Ganesha/Vinayaka  comes in the month of Bhadrapadha Maasa, fourth day after, Amavasya. This  day is also referred as Sidhi Vinayaka  Puja.

  For  this one has to traditionally make a Ganesha with clay, can also be  bought , it will better is the idol is of clay, as this will dissolve in water , once it it is immersed.

  When the Ganesha is brought into the house,  the person bringing it  should stand at the front door and the Lady has to perform arathi and then the idol is brought into the house and kept in clean place.
 The  place  , where Ganesha is to place for worship should be well cleaned and decorated with Rangoli, a plank is kept or in a Mandhasana ,which has been decorated with Mango leaves and if desired with Banana plants. A handfull of rice is to be strewn , at the place where Ganesha is to be placed, and Ganesha is to be placed on it.
  For worship of Ganesha  Haldhi Kumkum, Gandha, Geja Vashtra, Flowers, ie Malli, Sevanhthi, Rose. for Ganesha Red flowers  (as he like red ) Pathri , Dhruva grass etc.Janivara/Jhanav three strands as he is supposed to be a bachelor, in south India. ( He was  said to have married very late.)
 For naividya  Modhaks ( at least 21) Banana, Jagery, Coconut sugar cane , if available and all kinds of fruits. In some houses Idli is also prepared for Ganesha.
    In the morning after bath etc wear clean clothes  Indian clothes Men dhothi/ pyjama and women and girls saree,  pavade/Langa or Churidhar pyjama.
 Prepare the Naividya and get ready all the materials, colour the geja vastra's etc. Keep Pyala, Pali and Panchtra. Keep  water in thambya,
    Perform sanklapa 
  Hari Aum 9dviraachai,Praananaayamya, Desha kaalau Sankirthya).
  Shubha Shobane .......Vathsare Dhakshinaayane Varshathau  Bhadrapada Maase Shuklapakshe Chathurthyam Shubha thithau .....Vaasare, .....Nakshtre,  .....Yoge , .....Karane yevan-gunashana-vishishtaayaam-shubha-thithau Sidhivinaayakanthargatha-sri bharathi ramana-mukyapranaanthargatha-madhwapathi (Vishwa murthy) .... Sri Vishwambara Preranaya  ....prithyartham,  (asmakam  Sakutumbaanaam  Sthri puthra dhana vidhyaa jaya kirtya arogadhya kilabhishta sidyartham sakala karyeshu nirvigna tvasidyartham) Sidhi vinayakasya, Dhyanaa-vaahanaadha-shoda shopa chara-pujam Karishye.

         Start Ganesha Puja-----  Shuklam beradharam Vishnum Shashivarnam Chathurbhjam, Prasana varadham Dhyayeth srava Vignopaashanthye.  Sprinkle few manthra akshitha.
  all the while doing puja keep repeating Ganesha songs or Stothras.
     With a flower sprinkle water, Unboiled Milk and water again
      Apply Haladhi, Geja vastra.  Again haldhi kumkum , Adorn  the idol with a gold Jewel,  Flower mala

  Prayer.
   Rakthambaro rakthanu rakthamala nupelanaha
  Lambodharo  Gajamukaha  Paashadhantham kushbaye,
 Bibradrai yo  Vigna haraha Kaamadasthvaraaya hriyam.
Aum khiprasadhaaya Namaha.
     sprinkle mantra akshitha.

  Dhyanam
 Yeka-dhantham Shurpa karnam gajavakthram Chathur bhujam,
Paashaamkushdharam Devam Dhyayeth Sidhivinayakam.
 Dhayedhevam Mahakayam Thapthakanchana sanibam
 Dhanthaksha maalaa-parashupurna- modhaka-hastham
  Modhakaa sakthashundaa gramekadhantham Vinaayakam.
  Sri Sidhivinayakaya Namaha, Dhyayami, dhyanam Samarpayami.

 AVAHANAM  (Inviting)---Avayami Vigneshsa  sura-raarjarjitheshewara , anatha-natha Sarvagnya pujartham Gananayaka  Srisidhivinayakaya Namaha  Avahayami Sprinkle M-Akshitha.

 ASANAM ( seat).  Aneka Rathna Samyuktham Muktha mani vibhushitham,swarna simha asanam charu prithyartham, Sri Sidhivinayakaya Namahaha.  Sprinkle M Akshitha.

ARGHYAM .Gaja vakthra Namasthesthu Gandhs-pushpa-akshathraiyutham, Argyam Grahanaa Dhevesha Sarvasidhipradhayaka. Sri Sidhivinayakaya Namaha. Argyam samarpayami.  From the water in the thambya, with the Udarni pour water three times into the Pyala

. PAADHYAM.   Vinayakaya Namastesthu  Shankara priya sidhidha.,Bakthya Paadhyam maya, Grahaana Pranathapriya. sri Sidhivinayakaya Namaha. Padhyam Samarpayami. Pour water three times into the pyala.

MADHUPARKAM:  With a flower srinkle a mixture of honey, curds and ghee this is called madhparkam.

  ACHAMANAM: Gananatha maya dhatham  jagaravana-kaarana, grahanaacha manam deva  pujatho yaha surirapi. Sri Sidhivinayakaya Namaha. Achamana samarpayami,  pour water three times into the pyala.

 PANCHA_AMRUTHA SNANAM.   With a flower srinkle the  items mention in the order or all the incredentds mixed and sprinkled
   Milk, Curds,  Ghee, Sugar /jagery Honey  , Banana  lastly a little water.
    sprinkle Sandal water.

VASTRA. -- put the Geja vastra,  

Yagnaopitha put the Janivara, Now put the Abaharana  -- if already done , sprinkle M akshitha.

 Now  adorn the idol with haladhi, kumkum etc and  flowers garlands.

  Anga Puja   Sat AUM before all the names
 Ganeshaya Namaha -- Padhau pujayami,
 yekadhanthaya namaha-- Gulau Pujayami,
 shurpa-karnaya namaha-- Janumi pujayami,
Vigna rajaya namaha --Jange Pujayami ,
 akhuvahanaya namaha -- uru pujayami ,
 Herambaya namaha - katam pujayami,
Kamarisunave namaha - Nabim pujayami,
 lambodharaya Namaha - kantam pujayyami ,
 lambodharaya Namaha -Udharam pujayami ,
 Gowri suthaya namaha - Stanau pujayami
Gananayakaya namaha - Hridhayam pujayami,
 Stulakantaya Namaha - kantam pujayami,
Skandha grajaya namaha Skandau pujayami,
Pasha hasthaya namaha - Hastham pujayami,
Yeka dhanthaya Namaha Vakthram pujayami
Yekadhanthaya namaha - Dhanthau pujayami,
Vigna harthe namaha - Netrhram pujayami,
Shupakranaya namaha - Karna pujayami,
Sthula nasikaya namaha - Nasikam pujayami,
Palachandrya namaha - lalatam pujayami,
Sarveshvaraya namaha - shiram pujayami ,
 Aum sri sidhivinayakaya namaha - Sava angam pujayami.

 Light all the lamps.

ARCHANA After this perform archana reciting the 108 names of Ganesha with the flowers and Pathri.

 after all this   offer dhoop arathi ,
then Naividya  of modhaka, fruits  Coconut,  corn, sugarcane etc  and say Krishna arpanamasthu.
Then Managala arathi with 3 and 5  vathis , with ganta nadha etc.

  Do pradhikshna Namaskara .

 In the evening too Ganesha has to be worshiped with arathi and  some naividya.
 If he is kept for three days,  puja both in the morn and eve is a must with a naividya Ganesha can be kept for  one day three  five or till Anantha cahathur dasi.

Do not see the Moon on this night!

On Ganesh Chaturthi, one is advised to not look at the Moon as if one does, he or she will be wrongly blamed or will face a false allegation.

So why is this? This is because once the handsome Moon made fun of Lord Ganesha and Ganesha cursed the Moon that whoever looks at the Moon on Ganesh Chaturthi will face false allegations.

However, if one does see the Moon, here is a remedy,

 

Simha prasenamavadith
simho jambhuvatha hathah |
sukumaraka marodhihi
thavahyesha syamanthakaha ||

 
Repeat the above Shloka if you do see the Moon on this day.!











 

           

Halwas/Halbaai

 Halwa  which are made at home which is easy are   Badham, Wheat, and  Grey Pumpkin .
 Hal- baai is a Halwa but it will cume out transparent or Opaque  after its done.
  Wheat Halwa :- Ingredients ---- Wheat ----One cup (soaked overnight),  Sugar ---One and a half cups, Ghee ----3/4 cup, Cardamom Powder ---1/2 tea spoon.Kaju and raisins. Both fried in ghee and kept.
  Grind the soaked wheat  well with water  to a smooth paste more than Dosa consistancy. Filter this  in a muslin cloth , Rub the paste in the cloth so that all the liquid will be extracted.
 In a thick bottomed Kadai pour the  strained liquid with the sugar and on a medium flame keep stirring. till the mixture starts to thicken , now add ghee little by little stirring all the time. when the  mixture becomes thick and  starts to leave the sides of the kadai add the  the Cardamom powder and the  fried kaju and raisins mix well and pour on to a WELL greased Tray/ plate .
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 Hal-baai 2
  Raw Rice --  One  Cup ---(Soak for two/3 hours); Fresh Coconut Scrapings --One Cup ; Jaggery ---One and three fourths of a cup; Ghee ---- 1/4 to 1/2 cup ; Kaju drakshe and Cardomom, Ig desired Kesar (Saffron)
  Grind the soaked rice and  coconut scrapping together to smooth paste, it should be a  little more watery than dosa batter, In a thick bottomed Kadai or non stick kadai, melt the jaggery on slow heat and de cant it so to remove any  sand or dirt in the  Jaggery. Put the  jaggery and the ground paste in the kadai and on a slow fire cook it stirring  it constantly or  it will stick to the bottom and form lumps. When the mixture starts to harden  add ghee little by little, when the  mixture strats to leave the sides of the kaddai add the fried Kaju, Dhrakshe cordomom and Kesar mix well and pour into a greased tray.
 Cut into shapes after its cool.
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  Badham Halwa. Ingredients Badham --- one cup, Sugar -- Two cups,  Ghee -----one cup ,Cardamom and Saffron --- 1/2 tea spoon, The Saffron has to be soaked is hot milk or water and mashed well before adding to any dish.
  Soak the Badham in very hot water for  an hour. Peel and grind to a smooth paste. In thich Bottomed Kadai pour thr the badham Paste and the sugar and keep stirring till the raw smell disappears,now start to add ghee little by little till all the ghee is over. when the  thickened paste starts to leave the sides add the cardamom and safron and mix well and remove from fire, stir for while more and pour into a dish.

   Grey Pumpkin Halwa.  is also called Kasi Halwa.
   The Pumpinn selected for Halwa  should me mature (NIBBAR) , or there will be more water content . than pulp.
    Grate the pumpkin and   squeeze out the  water and measure it.  One cup of  pumpkin pulp --- one and a half cup of sugar. Ghee --half cup,1/2 tsp cardamon powder. Kaju and raisins for garnishing. Fry the kaju and raisins in ghee and keep aside.
     In a thick bottomed kadai put in the grated pumpkin and sugar,  mix well and  keep on the fire and keep stirring till the sugar melts, on medium heat, and the mixture starts to thicken. At this stage  start to add the ghee little by little. and keep stirring and when the  mixture leaves the side and the ghee starts to separate add the cardamon powder and the fried kaju and raisins mix well and remove from fire  and transfer the halwa into a  serving dish.            
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Traditional Crispies

 .   For  some of the  recipes, You will need the chakli mould., with the thengul disk.
 THENGUL.
 Rice Flour .....4 cups,  Udad Dal .... One cup Dry roasted and ground fine and sieved .Jeera  ... 2 Tea spoons, Asophotida ...  A large pinch, Salt .... To taste, Butter  .... Two table spoons.  Oil for frying.
 Method.:  In fairly big bowl  put  both  the  flours and mix well. Add the asophotida[hing], the salt, mix add the softened butter mix WELL. Now with cold water mix the flour into a soft dough. Heat the oil in a deep Kadai , when the oil is hot, lower the heat to medium, put the dough in the  Chakli press and  keep the mould over the   kadai and press the chakli mould and the Thengul will  be lower in the oil, make  small rounds and fry till done remove and do the same with all the dough.Cool and store.
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SEEDAI
 Rice Flour ----One Cup,1/4 cup finely grated  fresh coconut, one tea spoon Jeera, 1/4 tsp asophotida(hing)
 Salt to taste and Oil for frying. In a bowl put in all the ingredients, Pour over this mixture  a table spoonfull of hot oil, mix well then with water make a smooth dough. Make small balls , After 20 sm.balls have been rolled start to fry on med heat till they golden and crisp Remove from  oil . While the first  batch is frying  roll the rest of the dough in same manner.  After every thing is fried, cool and store in airtight container.
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Nipattu
 Rice flour----  two cups, Udad Flour ----two heaped table spoons(black gram dal ie Udad dal is to be dry fried till golden and powder till soft, sieved )Pepper powder ----1/2 tsp or as per taste, salt to taste. Butter two table spoons, Chana dal  soaked for an hour and drained ----two spoons,  coconut pieces cut  into small bits ---two spoons ,Hing -- a pinch, Curry leaves  cut fine  two spoons.Oil for frying.
  First mix the two flours with the butter well then add the other ingredients and with water  into a stiff dough. Keep the oil to heat in a Kadai, On well squeezed wet clean cloth take about a table spoonful and flatten it on the cloth , dont make it too thin as it will become difficult lift  it from the cloth. When the oil heats lower the heat to medium and fry the  Nipats till golden and crisp, remove  and drain in perforated plate fry all the Nipats, cool and store.
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 CHAKLI.
 Raw Rice -----Six Cups, Udad Dal ---- One Cup, White Til or Jeera ----One Table Spoon, Butter-----150  Grams,  Hing ----1/4 TSP, Salt ----TO Taste, Oil for Frying.
  Wash the rice well and let it soak for 30/40 mins , drain and spread it on a  thick white cloth, when it is almost dry , it can be powdered at home in a Mixi, sieved and dried  well or it can dried very well and sent to the flour mill, in which case, a little rice should be ground first to avoid  the  washed rice getting mixed with wheat or other flours.
   Dry roast the  Udad Dal  and grind and sieve in flour sieve, sieve the rice flour if it has been milled.
  Mix the Rice flour and the Udad Dal powder together, well add salt, hing, jeera/til and butter. Mix well .Divide into  Two portions . To one portion add water and mix  to Atta dough consistency. Heat oil and after oil heats reduce heat to medium. Put the dough in Chakli mould and squeeze directly into the oil, (Or it can be  Squeezed on a wet cloth into small rounds)  and fried till golden.After the  dough has been used the  other portion flour can be mixed and fried in the same way. The flour has to be mixed in two portions as  if the dough get soaked, the Chaklis will turn Red.  Cool and Store.
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  RIBBON PAKODA.
  The same proportion of rice flour and Dal powder, butter , Salt and Hing. No Jeera Or Til is used . Chilli Powder can be added.  Mix into a dough and use the  disk with a  long slot and fry till golden and crisp.
. Another Method is Basin Chana DAL flour and  Rice flour can be used to make ribbon Pakoda the other ingredients is as for the above.
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