November 2011
Aadi Perukku Recipes Aavani Avittam Recipes Adai Recipes Bachelor Recipes Baking Recipes Beat the Heat Beetroot Recipes bengali Sweet Beverages Recipes Bittergourd Recipes Bottle Gourd Recipes Breakfast Dishes Brinjal Recipes BroadBeans Broccoli Recipes Broken Wheat Recipes Burfi Recipes Cabbage Recipes Capsicum cauliflower Chaat Christmas Chutney Condensed Milk Recipes Cucumber Recipes Curries Dal Varieties Desserts Dhokla Dinner Recipes Dips Diwali Diwali popular sweets Diwali Snacks Diwali Special Diwali Sweets Dosa Recipes drumstick leaves Dry Curries easy diwali snacks easy Diwali Sweets Easy Recipes below 30 minutes Easy Sweets and Snacks Erissery Evening Tiffin Events Famous Recipes featpost Festival Festival Recipes Fryums Gongura gotsu Gun Powder Recipes Halwa Varieties Healthy Recipes homemade special dishes How To Icecream Idli Recipes Indian Bread Jalapeno Recipes jam Kesari Kids Lunch Box Recipes Kizhangu Varieties kollu Recipes kootu varieties kova Kovakaai Krishna Jayanthi Kuzhambu Ladiesfinger (Okra) Recipes ladoo Recipes Lunch Box Recipes Lunch Menu Ideas Mango Recipes methi recipes Milk Sweets Millets Recipes Navrathri Navratri Neivedhyam Navratri Sweet Neivedhyam Neivedhyam Dishes No Onion No Garlic Recipes NorthIndian Dishes Oats Recipes Onam Special Recipes one pot Pachadi Pakoda Paneer Recipes Paratha Recipes Party Recipes Party Snack Payasam Pickles Plantain stem Podi Varieties Pongal Recipes Pongal Varieties Poori Varieties popular Poriyal Varieties Porridges Potato Recipes Potluck rice varieties Pudhina Pulao Puliyodarai Pumpkin Quick Breakfast Dishes raagi recipes Rasam Raw Banana Raw Mango Recipes Recipe Varieties Restaurant Style Recipes Rice varieties Ripe Mango Recipes Salad Sambar Recipes Saraswathi Pooja Dishes Semolina Recipes Senai Sevai Sidedish for Breakfast Signature Recipes Snacks Snake gourd Soup Recipes Spinach Spring Onion Starters stew Street Food Street side snacks Summer Juices Summer Special Dishes Sundal Recipes Sweet Potato Recipes Sweet Varieties Tea Time Snack Thinai Recipes Thirukarthigai thokku Thuvayal Tips Toddlers Recipes Tomato Traditional Breakfast Dishes Traditional Diwali Recipes Travel Recipes Ugadhi Upma Varieties Vadai Recipes Vadam Varalakshmi Vratham Vazhaikai Veg Gravies Video Recipes Vinayakar Chathurthi

Carrot groundnut cashew masala is a wonderful side dish for chapati/roti. If we do not have enough cashews, we can compensate with groundnut itself.

Carrot Groundnut Cashew Masala
SaltTo Taste
Coriander Leavesfew
Dry Methi leaves1 tablespoon
Oil1 tablespoon
Coriander Powder1 teaspoon
Garam Masala Powder1 teaspoon

For Grinding:
Grated Coconut1/4 Cup
Cashew nuts10
Grated Carrot1/2 Cup
Red Chilli2
Ground nut1/2 Cup

  • Finely chop the onions and keep it aside
  • Chop the tomatoes and grind it and take the tomato paste in a separate bowl
  • Heat oil in a pan, add chopped onions and fry till it becomes transparent
  • To this add masala powder, coriander powder, tomato paste and mix well
  • Heat another pan separately, add grated carrot and ghee and fry for a while
  • Grind the fried grated carrot, cashew nuts, ground nuts, red chilli and grated coconut in a mixer and keep it aside
  • Add the ground mixture to the boiling masala in the pan and mix well along with salt
  • To this add grated carrot and necessary water
  • Once the carrot is cooked well, garnish the masala with coriander leaves and methi leaves.
Carrot Groundnut Cashew Masala

Mango Ginger is neither related to a Mango nor a Ginger but to a turmeric (!?). Yes, check the wiki page for the same. When it crushed it gives the smell of a unripe mango. The flavour is more of ginger but it tastes more like a mango. It does not have that strong spice of a Ginger. I also read that its good for digestion and helpful in the treatment of Asthma and cough.

Recently i got a chance to taste the Mango Ginger (Ma-Inji) and i was amazed by its taste. It doesn't have a spice and smell of a Ginger instead a wonderful aroma and taste of Mango. I often make Puli-Inji (Ginger with Tamarind Paste) in my home, but as soon as i tasted Mango Ginger, i thought of making Puli-Ma Inji in the same way. It came out very well and I liked it very much. Puli-Inji with an aroma of Mango.. its Tongue Tickling !. You can make it littler watery, in that case you can mix it with white rice and consume it. Alternatively, you can choose to use it as a pickle. Needless to say, its for a spice lovers ! Try this and post me your comments.

Babycorn alu masala is a yet another good side dish for chapati/roti. We can alternate potato with carrot which is more healthier.

Babycorn - Alu Masala
Baby corn15
SaltTo Taste
Small onions1/2 Cup
Cumin Seeds1/2 teaspoon
Oil1 tablespoon

For Grinding:
Garlic Pods2
Pudhina leaves1 tablespoon
Coriander Leaves1 tablespoon
Red Chilli powder1 /4 teaspoon
Green Chilli1
Oil1 tablespoon
Coriander Powder1/2 teaspoon
Garam Masala Powder1 tablespoon
Cashew nuts10
SaltTo Taste

  • Chop the onions and keep it aside
  • Soak the tomatoes in boiling water for some time and remove the skin. Grind the tomatoes and keep it aside.
  • Pressure cook the potatoes and baby corn. Remove the potato skin and smash the potatoes
  • Heat oil in a pan, add cumin seeds, when the cumin seeds starts to sputter, add onions and fry it till it becomes transparent.
  • Grind the ingredients and add it to the frying onions and allow it to fry till we get good aroma of the ground masala ingredients
  • To this add tomoato paste and mix well and allow it to fry
  • Finally add cooked corn and smashed potatoes and salt and mix well
  • Add necessary water and allow the masala to boil and becomes thick
  • Serve with Chapti/Roti

Sumangali Prarthanai
Sumangali Prarthanai
Sumangali Prarthanai
The tradition in any brahmin family in olden days is that whenever an elderly women passed away as sumangali, the family used to conduct Sumangali Prarthanai every year in remembrance of the elderly women. Nowadays, whenever an important function is planned in any brahmin house, we used to remember our ancestors and celebrate Sumangali Prarthanai.

Pendugal are nothing but Sumangali's. Based on the family's financial status and willingness, we can have 5 pendugal or 7 or 9 pendugal. One Kanya girl should be part of the Pendugal. Other than pendugal we should have 2 pudavaigalam(2 leaves in remembrance of ancestors). The belif is that the ancestors are also participating in the Sumangali Prarthanai.The family women should be part of the pendugal.

The day before the Sumangali Prarthanai...
The day before the Sumangali Prarthanai, we need to take 1 small bowl of gingelly oil along with seekai powder, turmeric powder, kumkum and give it to each pendugal and invite them for sumangali prarthanai. We have to buy 9 yards saree in any color without a mix of black color along with 2.25 meters of pavadai(sithadai) material for Pudavaikalam . We need to wash the 9 yards saree (except the new sarees) which the pendugal(from our home) is going to wear on sumangali prarthanai and dry it in advance.

On the day of Sumangali Prarthanai
The new 9 yards saree and pavadai material should be rinsed in water and dried before being kept in the wooden plank. If there is no place for drying the new wet clothes or if you feel that the time is not enough for drying, its better to keep as new in the wooden plank instead of wet clothes. While keeping saree in the wooden plank, remember to keep its pallu north facing.

Clean the wodden plank and put ezhai kolam and allow it to dry. The place where we need to keep the wooden plank and the place where we are going to place the banana leaves should be cleaned and neatly wiped and put ezhai kolam and allow it to dry.Elderly women in the house should take 2 wooden plank(palagai) and keep the 9 yards saree and pavadai material along with gingelly oil, seeyakai powder(herbal hair wash powder), turmeric powder, kumkum. She has to dip her ring finger and take small quantity of oil and rub it in the corner of the 9 yards saree and pavadai material and then she can apply the oil in head of the other women in the house. The women should get blessings of the elderly women and go for the shower.The banana leaf should be kept east facing in the wooden plank. Banana leaves for pendugal can be kept either east or west facing. Keep the 9 yards saree in the wooden plank having ezhai kolam and on top of it place a mirror, jewel, and flower garland. The same has to be done on pavadai material.

Keep a kuthuvilaku in the center of the 2 holy leaves and light the lamp. Take comb, mirror, turmeric, kumkum, beetle leaves, paaku(areca-nut), mehindhi, nalangu manjal and keep it on top of 9 yards saree and pavadai material. Take dry ginger powder and make it like a ball and keep on top of the saree and pavadai. Keep butter milk, panagam(jaggery juice),1 glass of milk(unboiled), flower, common to both the holy leaves. Keep 5 rupee coins for each of the pendugal on top of the saree.

Keep some loose petals(uthiri pushpam) aside. Take 1 handfull of raw rice and mix it with turmeric powder and make it as akshadhai and keep it aside. Give flowers to all the pendugal. Keep some more flowers to give to pendugal after they eat. Take santhanam, kumkum, beetle leaves, paaku, turmeric and other things ready to offer to the pendugal after they finish their eating.

After we prepare the food, depending upon the raghu kalam, ask the pendugal to put turmeric on their foot and clean their foot. Give flowers to the pendugal. First serve dishes for the holy leaves in front of the saree and pavadai leaves. Serve all the side dishes and finally serve rice. Take little ghee and serve around each banana leaves, we call this as anna sudhi and then ask the pendugal to stand in east facing. Sprinkle sandhanam(sandalwood powder mixed with water) on top of 9 yards saree and pavadai material and do neivedhyam. Then we need to show karpoora arathi and this has to be done by either elderly women in the home or by first daughter-in-law.

Then we need to request all the pendugal to put akshadhai, loose petals on top of the saree and pavadai and do namaskaram. Then ask the pendugal to get ready for food. If we have pregnant women in home, they should not sit as pendugal after 5 months of their pregnancy. Initially we need to take little water and rotate around the holy leaves and then give water to each pendugal uniformly and ask them to rotate around the leaves and start eating.

After all the pendugal finished their food, again take little water and rotate around the holy leaves and then give water to each pendugal and ask them to drink and then they can get up. the banana leaf near the 9 yards saree should be move north side. After the pendugal wash their hands ask them to sit on top of plastic plank and we need to serve butter milk, panagam, dry ginger urundai. Then we need to give kumkum, turmeric, nalangu manjal, mehindhi, beetle leaves and paaku.

Recipes for Sumangali prarthanai:

Please refer to srartham samayal to prepare food for sumangali prarthanai.


{facebook#} {twitter#} {google-plus#} {pinterest#} {youtube#} {instagram#}

Contact Form


Email *

Message *

Powered by Blogger.
Javascript DisablePlease Enable Javascript To See All Widget