Welcome to Subbus Kitchen - Brahmin Recipes made easy now !
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Rathasapthami
- Ratha Sapthami is an auspicious festival celebrated by Hindus and it is dedicated to Lord Surya. It is during this time that Surya/Sun moves from the southeast to the northeast. We worship Surya Bagwan for better health and wellbeing. Ratha Saptami is symbolic of the change of season to spring and the start of the harvesting season. For most Indian farmers, it is an auspicious beginning of the New Year. The festival is observed by all Hindus in their houses and in innumerable temples dedicated to Surya, across India. In 2012, this day falls on January 30th.
Ratha Sapthami Kolam - Courtesy : www.hindu-blog.com- On this auspicious day, women put rangoli with a representation of Sun God with 7 horses in a chariot. Eurkkam Leaf (Arka Leaf) is an another important aspect in this day. Married women will take holy bath by placing 7 erukkam leaves on their body along with a pinch of turmeric and pacharisi(Raw rice) on top of the leaf. One leaf is kept on the head, two on the shoulders, two on the knees and two on the foot while having a bath. Men will take bath with only erukkam leaves and rice without turmeric.
- People worship to Lord Surya and prepare Sakkarai Pongal and Vadai for neivedhyam along with coconut, beetle leaves and banana.
Hope this Ratha Sapthami brings everyone a good health and blessings.
Recipes:
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Vegetable Aval Upma
Vegetable Aval upma is a colourful healthy evening snack. It has a mix of salty, tangy and sweet taste which will be liked by all the kids.Preparation Time : 10 mins; Cooking time : 10 mins ; Serving : 4
Ingredients :Aval (Rice flakes) 1 cup Potato 1 Carrot 1 Lemon 1 Salt 1 teaspoon Sugar 4 teaspoon Turmeric powder A pinch Coriander leaves Few Cooking Oil 2 teaspoon For Seasoning :Cooking Oil 1 teaspoon Mustard Seeds 1 teaspoon Curry leaves few Urad Dal 1 teaspoon Method- Finely chop the carrot and potato and keep it aside.
- Clean the rice flakes (Aval) in the water and strain the water
- Add salt, sugar and lemon juice to the rice flakes and mix well. Keep this mixture aside for 10 minutes
- Heat the pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the Urad dal, curry leaves and fry for a while.
- Now add the finely chopped vegetables and mix well. Also add turmeric powder.
- Keep it in simmer and fry the vegetables.
- Once the vegetables are completely cooked, add the Aval Mixture and mix well with the vegetables.
- Taste the upma. Add salt if required.
- Add the coriander leaves and switch off the flame.
The Vegetable Aval Upma is ready to serve.
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Brinjal Rasam
In Brinjal Rasam, the tender brinjals are fried and added to the rasam. It's very much the conventional rasam but this variation gives unique taste to the Rasam as well as to the brinjal. Try it out, and i am sure your family will like this.Preparation Time : 10 mins; Cooking time : 20 mins ; Serving : 4 cups
Ingredients :Tender Baby Brinjal 5 or 6 Tamarind 1 small lemon size Salt for taste Thur Dhal 2 table spoon Cooking Oil 2 table spoon Hing A pinch For Grinding :Red chilli 4 Black peppercorns 1/2 teaspoon (6) Channa dhal 2 teaspoon Coriander Seeds 1 tablespoon
For Seasoning :Cooking Oil/Ghee 1 teaspoon Mustard Seeds 1 teaspoon Curry leaves few
Method- Soak the tamarind in water and extract the juice.
- Pressure cook the Thur dhal and keep it aside.
- Clean the brinjals and slit them vertically - cross cut from the base till the stalks and immerse them in the water to avoid discolouration.
- Heat the pan and add 1 table spoon of oil. Once the oil gets heat, add the peppercorns, red chilli, coriander seeds and channa dhal and fry them for a while (till the colour changes to light brown).
- Take the fried ingredients into a mixer and powder it to Rawa like consistency. (not too nice)
- Add one table spoon of oil and fry the brinjals and keep the fried brinjals aside.
- Heat the pan and add the tamarind extract juice, Salt, Hing and curry leaves and allow this mixture to boil.
- Now Add the fried brinjals and allow the mixture to boil for about 5 mins in low flame.
- Add the powdered ingredient into the mixture and allow the mixture to boil for about 2 minutes.
- Now add smashed thur dhal and then switch off the flame when the mixture starts to boil.
- In a separate pan, pour the ghee and add the mustard seeds. When the mustard seeds begins to sputter add the curryleaves
- Add these to the rasam.
- Now the delicious Brinjal Rasam is ready to serve with plain rice
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Milagu Kuzhambu
I can't think of any other kuzhambu other than Milagu kuzhmbu during the raining day!. Its a spicy-tangy one. White rice with a tea spoon of ghee / Gingelly oil, and a fried appalam is a perfect meal on these winter days. I usually make it in thick consistency, so that i can store it in fridge and use upto 2 weeks. Its a perfect one for the travel kitty too.Preparation Time : 10 mins; Cooking Time : 20 mins ; Servings - 10
Ingredients :Tamarind 1 big lemon size Jaggery 1 teaspoon Salt for taste Cooking Oil 1 tablespoon For Grinding :Red chilli 6 Black peppercorns 1 1/2 teaspoon Channa dhal 2 teaspoon Urud dhal 2 teaspoon Coriander Seeds 2 teaspoon Hing A pinch Curry Leaves 10-15 leaves
For Seasoning :Cooking Oil 1 tablespoon Mustard Seeds 1 teaspoon Curry leaves few Hing a pinch
Method- Soak Tamarind in one cup of water and extract the juice and set aside.
- Heat the pan and add 1/2 teaspoon of oil and fry the red chillis first. When the colour of the red chilli changed to light brown, add peppercorns, urud dal, channa dal, coriander seeds and hing and fry on medium heat. Add the curry leaves at the final stage and fry once and take them into a mixer.
- Add little water (may be 1/2 cup first) and grind it to a fine paste. If required add more water while grinding. But make sure that you don't add too much water and make the ground paste too watery.
- Heat the pan and add 1 table spoon of Oil. Once the oil get heat, add the mustard seeds. On sputtering add the curry leaves & a pinch of hing. Add the Tamarind extract juice and the ground paste and stir. Add the salt and the grated jaggery.
- Let the kuzhambu boil for few mins. Now keep the flame in simmer and let the gravy come to a thick consistency. I would prefer to have it as thick, as i can store it in fridge and consume upto 2 weeks.
- Serve this with white rice and a spoon of Gingly oil with Appalam.
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Kanu Pandigai(Kanu Pongal) Recipes
After new year the immediate Hindu festival is Boghi and pongal. But yet there is one more special occasion that is celebrated by all brahmins which is Kanu Pandigai(Kanu Pongal). Kanu falls on the same day of Maatu Pongal. On this special Occasion, sisters in the family will pray for the welfare of their brothers. This is special festival for ladies.
Kanu day is not an auspicious day. In tamil, we call it as "Kari Naal" or "Kanu Peedai". Early in the morning, elders will take the turmeric and will mark it in forehead and young girls should seek blessings from the elders. Then they have to follow a ritual of "Kanu Pidi" and then take a bath to come out of "Kanu Peedai". They are not expected to take any food/drinks till they come out of Kanu Peedai.Kanu Pidi - How and Why ?In a open place put a kolam in east direction. Wash the turmeric leaves and place it over the kolam. We have to keep upto four rices on the leaves.1. White rice prepared on the previous day (pongal day)2. Sarkarai pongal prepared on the previous day (pongal day)3. Prepare red color rice by mixing small quantity of rice with kumkum.4. The same way prepare yellow rice by mixing small quantity of rice with turmeric powder.Take 4 pieces of sugarcane. Place these colored rice and sugarcane pieces in small quantities in the turmeric leaves placed above the kolam.
We have to say the following phrases while keeping the coloured rice in leaves"Kakaipidi vachen Kannupidi vachen, Kakka Kootam Kalanchalum Enga Kootam Kalayama Irukkanum"
After chanting this we have to break a coconut, place it in a plate having beetle leaves and beetle seeds along with 2 bananas. We have to show aarthi around the turmeric leaves and we should pray for our brothers.
We have to make sure the rice kept in leaves should be eaten only by crow and not by any other animals. On this auspicious occasion brahmins will prepare variety rice and ladies should not eat rasam. Please find below some of the variety rices for Kanum Pongal.
Coconut Rice 
Lemon Rice 
Tamarind Rice 
Curd Rice
It is also the day for Cattles. Cows are decorated, their horns are painted and turemeric and aarthi are conducted as cow is revered as Mother. In the villages race are conducted for bulls.
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Pongal / Bogi special Lunch Menu
- As all of us know Pongal is a special occasion and every one wanted to make sure that the lunch menu on Pongal day a grand and great. The intention of this post is to share the lunch menu that we follow which I believe makes your Pongal a grand. In the souther part of the tamilnadu, the brahmin's give more importance to the Pongal than the Bogi. Accordingly their lunch menu will also vary. I found that in Chennai the northern part of Tamil nadu, bogi is given more importance than the Pongal. The below menu is the one that we follow and this varies from family to family. Happy Pongal.!!
- Bogi & Pongal Festival Special Lunch Menu
Pongal Fesival Bogi Festival Sweet Sarkarai Pongal Sweet Poli Kuzhambu Araithuvitta Sambar Moor Kuzhambu Pachadi Cucumbar Thayir Pachadi Tomato Thayir Pachadi Poriyal Vazhakkai Podimas Kothavarangai Paruppu Usuli Koottu Aviyal (or) Eriseri Kathirikkai Pitlai (Brinjal Pitlai) (or) Oolan Rasam Paruppu Rasam Lemon Rasam Payasam Semiya Payasam Milk Payasam Vadai Medhu Vadai Paruppu Vadai Pickle Puli Milagai TomatoThokku Appalam Fried Appalam Fried Pappodam Curd Curd Curd
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Pongal Festival and Recipes
- Sankaranthi or pongal festival - Farmers work for the whole year harvesting the paddy crops and using the freshly produced rice, farmers will prepare pongal on this auspicious day. On this festival day, the sun god(Suriyan) will turn from southern direction to northern direction.
In earlier days Pongal is prepared in a hand made pot which is decorated fully with turmeric, kumkum and sunnaambu. we need to tie turmeric plant with leaves and turmeric around the pot. Nowadays we are preparing pongal in cooker and hence we need to decorate the pressure cooker accordingly. While we get the whistles, we need to tell "Pongalo Pongal" and pray to god.
We need to prepare the sakkarai pongal, vadai, plain rice for neivedhyam and we need to do the neivedhyam only at the time when "Thai" months begins.
We have use flat beans, pumpkin, sakaraivellikizhangu, senaikizhangu, raw banana vegetables on this occasion.
In a open place, where we get good sun rays, we need to clean the place and put kolam and inside the kolam we need to draw sun and moon symbols and we need to perform poojas for vinayakar and suriyan and we need to keep sugarcane, sakaraipongal, beetle leaves with seeds, banana and other dishes for neivedhyam and we need to pray to god for good prosperty in life.
Wish you a very happy Pongal.!Recipes:
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Nendram Pazham with Jaggery (Ripe Plantains in Jaggery syrup)
I love Nendram Pazham (Ripe Plantains). Malayali's make yummy recipes out of Nendram pazham and one of the simplest recipe is given below. We make this often as this is being loved by all from kids to elders. Here we cook the banana which makes the digestion quicker and serve with Jaggery syrup which is adding more taste and sweetness to the banana.
IngredientsNendram Pazham (Ripe Plantains) 2 Grated Jaggery 3 table spoon Ghee 1 teaspoon Method :- Remove the banana skin and slice the banana into smaller pieces.
- Heat the pan and add one cup of water. Add the sliced bananas and allow them to cook in the simmer for about 5 mins.
- After 5 mins, check if the banana is cooked well. Then add the grated jaggery. Add little water (mostly its not required) if the jaggery-banana mix is too thick. Keep the flame in simmer
- In 2 to 3 mins the jaggery get dissolved in the water and mixed with the banana.
- Add one teaspoon of Ghee.
- Remove it from flame and serve.
Note : You can use Honey instead of Jaggery. In that case, cook the banana and remove it from flame. Top up the banana with the Honey and serve.
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