September 2015
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Sabudana (Sago / Jevvarsi) vada is a famous Vrat Dish in Maharashtra and other Northern parts of India especially for Durga Pooja (Navratri). My grandmother used to make sabudana vadai using uriddal and the process is very similar to how we do Medhuvadai. That we can call as SouthIndian Style Sabudana Vada. But Maharashtrian style vada is a famous vrat dish for the Navratri festival. For the Navratri vrat, mostly sago based dishes like vada, Sabudana Kichadi, Sabudana Ladoo and also dishes with Singhara flour are very common. As Navratri is approaching, I have given the Maharashtrian style of Sabudana Vada here. A very simple to make vada with sago, mashed potatoes and crushed peanuts. Lets see how to make this simple and tasty dish.

Ghee is also known as clarified butter and is an integral part of cooking and a must have in most Indian kitchen. It is better than ordinary butter as it does not burn easily and will retain the freshness of food for longer. It also adds great aroma, flavor and taste to the food. We use ghee for multiple purposes. For babies and toddlers, we mix ghee with rice and feed them. Indian desserts are famous for its rich ghee texture and aroma. Also for Rotis and Parathas, we add ghee. Even for lighting lamp in temples and home poojas, it is very auspicious to use ghee instead of oil. 

Having bored of concocting usual tomato rasam with tamarind??? Lets make this simple and delicious rasam without tamarind only with rich flavor of tomatoes and rasam powder. After a great feast for any festivals or house events we make lots of grand dishes and the next day we feel to take rest. Those days,I always prefer to do this Poricha Rasam and serve with sutta appalam. Lets see how to concoct this yummy rasam. 

Generally, we make poricha kootu, i.e stew made without tamarind. But, this time, I made this tamarind based stew and it turned out very yummy. A nice dish to mix with rice. Sometimes, making the kids to eat veggies is a big task. I always prefer to make stew so that we can mix the stew with rice and feed them. Poricha kootu is a good accompaniment for any kuzhambu / sambar varieties, but for mixing with rice, puli kootu would be more perfect. Adding masoor dal with nutrition rich carrot and beans along with tamarind juice is a perfect stew. Try this Carrot Beans Puli Kootu and share your experience

You can find Idli milaga podi (Chutney powder) in almost every house in Tamil Nadu as its a traditional and best dish for Idly/Dosa. There are many variations in Idly Mulaga podi and one of the commonly used method is given below. It is handy to have homemade idli podi in home. Most of the time, especially on the weekdays, we would be busy to make chutney or sambar for idli, this Idli Powder is so easy for us to serve with idli. Idli podi mixed with gingelly oil and coated on both the sides of the idli, is a perfect travel friendly dish and also a lunch box dish. I usually add less spice as I keep this for my kids lunch box. So, if you are spice lover, you can increase the spice. Try this version of Idli Milagai Podi and share your experience!

Sesame seeds poorana kozhukattai(Yellu poorana kozhukattai) is a delicious recipe and specially made on the auspicious day of Vinayaka Chaturti(Ganesh Chaturti). This is another traditional dish we do for neivedhyam for Lord Ganesha along with Thengai Purna kozhukattai and Ulundhu kozhukattai. This is so simple to make and tastes yummy. Especially black Sesame Seedsare particularly rich in iron, so they’re highly recommended for those with anemia and weakness. So even if you are not doing this dish for neivedhyam, we can make this filling alone and have it if we have anemia or weakness. Black sesame seeds combined with jaggery is a tasty and iron rich filling.Lets see how to make kozhukattai with this healthy filling.

Pachai Payiru kozhukattai (Green Moongdal Kozhukattai) is a mouth-watering recipe and specially made on the auspicious day of Vinayaka Chaturti(Ganesh Chaturti). In my hometown, this is one of the main neivedhyam in most of the temples. After pooja, I always visit to the nearest Krishna temple and Suchindram Anchaneyar temple on vinayaka chaturti day and always I got this greengram purna kozhukattai as neivedhyam. The kozhukattai which they give in temple as prasadam is usually very big than we do in our homes. Those are good memories from Nagercoil. Here in chennai, Thengai purana kozhukattai is the special and most important neivedhyam. But surely I do this every chaturti as a practice. Lets see how to make this yummy kozhukattai for Lord Ganesha.

We can make many different varieties of delicious Kozhukattai and offer as neivedhyam to Lord Ganesh on the auspicious occasion of Ganesha Chaturti (Vinayaka Chaturti). For any variety of kozhukattai / modak, the outercover preparation is same and making a perfect dough out of rice flour is the main aspect to get softer kozhukattai. Only if the outer cover is soft, we would be able to enjoy the taste the filling. This the traditional and conventional preparation of kozhukattai mavu (kozhukattai outercover). I have been making this for many years and the outercover would be perfectly soft using this method. Please refer this to prepare any kind of kozhukattai.

Sweet Somas/ Karchikai/ Kajjikayalu/ Karanji is a scrumptious and famous sweet in Maharashtra. In TamilNadu we call this as Somas/Somasi. In Andra it is Kajjikayalu and in Karnataka it is Karchikai. In Maharashtra Somas is made as neivedhyam for Vinayaka Chaturti Festival. I make this often as it is very simple and a crispy sweet.

Vegetable Subji is a perfect healthy accompaniment for any Indian bread. Asparagus is a nutritional rich veggie and it is rich in fiber and vitamins. Most of the recipes we concoct with beans, we can make them with Asparagus too. I have already published the recipe of Asparagus Paruppu Usili. This Asparagus Subzi is also a simple and yummy sidedish that is mild in masala and would be perfect for any Indian breads or even for Pulao or Fried Rice. Try this healthy accompaniment and share your experience!

Thattai is a authentic and traditional SouthIndian crispy snack. We make thattai for many festivals like Krishna Jayanthi or even for a regular evening snack. A simple to make snack with rice flour. We can use the same dough we make for Salt Seedai and instead of making small seedai, we can make thattai out of that dough. The only change is adding of spice like pepper powder or red chilli powder to the thattai which is not added to salt seedai. Try this crispy and crunchy thattai and share your comments!


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