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Pacha Milagai Kuzhambu/Green Chilli KuzhambuPacha Milagai Kuzhambu is for Spice lovers !!. If you want to try the real tamil spice :-) then you can go for it. This goes very well with curd rice (thayir sadham). You can also use this as a side dish for Idly and Dosa. You can use this for 3-4 days if you preserve it in the refrigerator.






Ingredients:

Green Chillies 10 (small)
Tamarind1 lemon size
Hinga pinch
Salt To taste
Jaggery1 teaspoon (Grated)
Gingelly Oil5 teaspoon
Mustard Seeds1 teaspoon
Fenugreet Seeds1/2 teaspoon

Method
  • Soak the tamarind in water and extract the juice and keep it aside
  • Chop the green chillies.
  • Pour 4 teaspoon of oil in pan and add the chopped green chillies and fry for sometime and grind the chillies in mixer to a fine paste and keep it aside.
  • In the pan pour the tamarind extract and add salt. Let the mixture boils for sometime till the tamarind raw smell goes off.
  • Now add the ground paste and let the mixture boils.
  • Add one teaspoon of rice flour with a water. This should be in a thick consistency. Add this rice flour mixture to the kuzhambu and mix it well
  • While boiling and add the grated jaggery which reduce the sour and spice.
  • In a separate pan add the oil and when the oil is hot add the mustard seeds. When the mustard sees begins to sputter add a pinch of hing and fenugreek seed and switch off the flame. Add these to the kuzhambu.
  • Now the mouth-watering Pacha milagai Kuzhambu is ready to serve.
Pacha Milagai Kuzhambu/Green Chilli Kuzhambu

Usually I make kootu with cucumber, snake gourd, chowchow or cabbage. But recently, I tried with Capsicum and turned to be a delicious kootu. The health benefits of capsicums far exceed that of many other fruits as it contains far more anti-oxidants that derive from its rich colors.  A small bell pepper could provide up to three times more of the recommended daily amount of vitamin C, much more than any citrus food. We generally use green capsicum in most of the Pulao or biriyani dishes and also in noodles or spaghettiGreen capsicum when used in sambar gives an ultimate taste to the sambar. Same way, Capsicum stew (kootu) is a tasty stew variety. My elder daughter always gives me excuses to get rid of capsicum because of its little spicy taste, but when I did this yummy stew she doesn't even recognize it as capsicum and she loved it so much and asked for more. Try this yummy stew and share your experience

Kalkandu bath also known as Ksheeraanam can be made quickly and loved by the kids.


Ingredients:

Raw rice (Pacha arisi)1 cup
Moong dhal1/2 cup
Sugar Candy (Kalkandu)1 3/4 cup
Elachi 8
Cashew 10 - 15
Dried grapes10 - 15
Ghee4 table spoon

Method
  • Heat the dry pan/cooker and add a table spoon of Ghee. Roast the moongdhal in the ghee and add with the raw rice for rinsing.
  • Cook the raw rice along with the moongdhal in the pressure cooker by adding 1/2 up extra water than normal rice cooking and for 2 extra wistles in the cooker than normal. This will make the rice smashed. (you can add 2 cups of water and allow 4-5 wistles)
  • Heat another heavy bottomed pan, add Kalkandu (sugar candy). Add water so that sugar candy dissolves in water
  • Stir the sugar syrup continuously until the syrup is sticking in hands.
  • Now add the rice & dhal mixture.
  • Stir the mixture evenly to spread the sugar candy syrup by keeping the flame low.
  • Add the ghee slowly and keep on stirring the bath for atleast 4-5 mins ( you can notice the bath leaves the side of the vessel).
  • Finally add the fried cashews, powdered elachi, and dried grapes.
  • Kalkandu bath is ready to serve.

              Though people are celebrating different festivals/events, they should remember the death ceremony of their ancestors and perform srardham to make their soul rest in peace. Nowadays in this fast world people are not able to perform srardham in a very traditional manner. Many people are now reaching out mutts(madam) and pay some amount to perform srardham. Still many families are following traditional manner in which they perform homam with the help of pandits(sasthrigal) and prepare thevasa samayal and provide them to atleast 4-5 pandits(Brahmanas). This will make our ancestors' soul happy and in-turn our family and next generation of our family will be blessed by them. You can refer http://www.jayasree.net/customs_traditions.htm about srardham. In this post we will focus only on Srardam recipes.

              As all of us know Diwali is a special occasion and every one wanted to make sure that the lunch menu on Diwali day a grand and great. There are many options available for the non vegetarian eaters but many of us may not be aware that there are plenty available in vegetarian dishes also. The intention of this post is to share couple of Diwali special lunch menu which really makes your Diwali a grand. Needless to say that one of the below menu is going to be a lunch menu in my home too. We, brahmins usually don't add Onions on the auspicious days and hence i selected the recipes without onions. Happy Diwali.!!

              Image courtsey - southindianfoods.in



            • Diwali Special Lunch Menu

            • Diwali Special Lunch Menu
              Diwali Special Lunch Menu
              Diwali Special Lunch Menu
              Diwali Special Lunch Menu

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