Wednesday, January 28, 2009

Mango Rice

Last night I made mango rice. I got the recipe from Menu Today. * Measure and Method Must Always be Right * . I must tell you, this is the best way of eating raw mango.I liked this better than lemon rice and tamarind rice.

Ingredients: I used are the same as Menu Today but I left out the cashew :

Mango - 1, Cooked Rice - 1 1/2 cups,Fenugreek Powder - 1 1/2 tsps,Turmeric Powder,Asafoetida,Salt to taste.

For spluttering: Oil - 2 tablespoons, Mustard seeds,Cummin Seeds,Dry Red Chilli-1,Green Chilli slit-1,Curry Leaves and ground Nut

Method:I used the pressure cooker first to cook 11/2 cups of rice. Since Menu Today advised that the grains should stand out, I used two cups of water for one cup rice.Then I went on to grate the mango.Next, I dry roasted fenugreek seeds and powdered it in a blender.I never knew that powdered fenugreek could smell so good. I proceeded to splutter mustard and cumin seeds followed by other ingredients.Now I added the raw mango and stirred it for a minute. I finally added the cooked rice and methi powder and mixed it thoroughly.The fragrant mango rice was ready to be served.Thank you Menu Today for this great recipe.This was simply yummy.You can use left over rice to make breakfast.This is my submission for the MBP :Easy Breezy Breakfast event. I'm also linking this post to Coffee's MBP page.


Vidhya from Iyercooks has given me the Lemonade award. Thank you so much Vidhya for encouraging a novice like me.I'm thrilled because this is my first.

The rules of this award are as follows:
Put the logo on your blog or post. Nominate at least 10 blogs which show great Attitude and/or Gratitude! Be sure to link to your nominees within your post. Let them know that they have received this award by commenting on their blog. Share the love and link to this post and to the person from whom you received your award.

I nominate Sharmi amd Priya for this award.

Thursday, January 22, 2009

Santoshi Maiya

Santoshi Mata
113,Arcot Road,Virugambakkam,Chennai-600092

My mom has undertaken Santoshi Mata ka vrat,hence we decided to visit her abode at Virugambakkam, Chennai on the 15th( Friday). She is an embodiment of happiness,hence the name Santoshi Mata.She is a symbol of prosperity,auspiciousness,hope and contentment.One can propitiate her by praying to her for 16 consecutive Fridays. A benevolent and a wish granting deity women specifically pray for marital harmony.The temple priest was very friendly and allowed me to click pictures of the temple.He was extremely congenial and seemed very content and happy like the Goddess herself.We also picked up a picture of the Goddess next to the temple and promptly installed it at home.Can contact the priest at 9444758984 for any queries.

Flower vendor at the temple

D.Seetharama Gurukkal

Jawahar Ganesh and Santosh frame works


The temple gate

The icon at home

Saturday, January 17, 2009

Sankranti Pitlay

M2 and me made this Kozhambu for Pongal.We used a whole lot of vegetables for this preparation.This can be kept for two or three days.It has to be boiled frequently.Hence it is also known as eritha Kozhambu
pumpkin-1/2 piece
ash gourd-half a piece
sweet potato-one medium
colocasia-a handful
broken beans-a handful
sabre beans-10
chayote(chow chow)-2
tamarind pulp-a big marble size
green chillies-1
turmeric powder-1/4 tsp
pitlay powder
coconut grated -half
cooked red gram dal-1 cup
For seasoning
Mustard seeds-1/4 tsp
Urad dal-1/4 tsp
curry leaves-a few
oil-a little for frying
For Pitlay Podi:
coriander seeds-3 tbsp
bengal gram dal-3tbsp
red chillies-6
asafoetida- a small block
coconut gratings
Grind all these ingredients to a powder

Method: This is for four or more people. Boil vegetables with salt and turmeric and pitlay podi.Cook till vegetables are soft.Add tamarind extract and boil for 2 mins.Add cooked red gram dal.Thicken with rice flour if necessary.Add fried seasoning.Garnish with curry leaf and coriander leaves.We also made four side dishes pumpkin curry,raw banana curry,sabre bean curry and sweet potato curry.The idea was to have to sweet curries and two hot curries.
This is my submission for Makar Sankranti event.

Sakkarai Pongal

Made this on Sankranti day in honour of Lord Surya bhagawan.
rice-1 cup
Gram dal1 spoon
Moong dal-1 spoon
Milk-1 cup
jaggery-1 1/2 cups
raisins-2 tablespoons
cashew nuts-15-20
elaichi powder-1/2 tsp
ghee-6-7 tablespoons.
Method: Mix rice,moong dal,gram dal and dry roast lightly.Add 3 cups of water and pressure cook.You can also add unboiled milk instead of 1 glass of water.Melt the jaggery with a little water in a pan.Remove the scum. Add the rice,moong dal and gram dhal to the jaggery.Add milk and stir.Fry the cashews and raisins in ghee and add in the mixture.Add elaichi powder and ghee to the mixture.
This is my entry for FF: Makar Sankranti.

Bengal Gram Dhal Poli for bhogi

I made this sweet dish for Bhogi festival. It is a sweet filled pancake.

Gram Dhal-1 cup
Jaggery-1 cup
Maida-1 cup.
cardamom powder-1teaspoon
Salt a pinch
Turmeric powder:1/4 teaspoon
Ghee-1/2 a cup

Method for filling: Soak gram dhal for 15 mins and pressure cook for 2 or 3 whistles until mushy.Cool and blend into a fine paste.Take jaggery and melt it with 1/4th cup of water and remove scum. To this jaggery liquid,after it thickens to a single thread consistency add gram dhal mixture and stir till the mixture becomes a pliable dough.Add cardamom powder.Cool it and make desired balls.

Method for covering:Knead maida with salt,turmeric,two tablespoons ghee and required water to make a dough.Keep aside for atleast 2 or 3 hrs.You do this to get soft polis.

To make the Poli: Take a little maida dough and place it on a plantain leaf smeared with ghee. Flatten the puri to accommodate stuffing.Now place the bengal gram dhal ball on top of the puri.Cover the poli and turn it over to make a puri.Place this on a tawa,with the leaf flat down and wait till the poli sticks to the pan.Cook this poli with ghee on the edges.Cook both the sides and remove from fire.
This is my submission for Pritis Markar Sankranti Festival

Bhogi Recipes

The menu for bhogi at my place usually is Paruppu Payasam,Poli,Amavadai,Vazhaika curry,Pitlai and More Kuzhambu.We do not use onions on this day. I made Paruppu Payasam and Poli on bhogi day.

Paruppu Payasam recipe:


Milk-3 cups

Moong Dhal-2 tablespoons

Bengal gram dhal-2 tablespoons

Jaggery-1/2 cup

Cashewnuts-1 tablespoon

Elaichi powder-1/2 teaspoon

Ghee-2 tablespoons

Method: Fry cashewnuts in ghee till golden and set aside.Soak both the dhals in water atleast for 15 mins and pressure cook for 2 or 3 whistles till the dals are mushy.Mash them and keep aside.Add quarter cup of water to jaggery,melt it and strain the scum.To this cleaned jaggery liquid add both the dals and stir well.Add the heated milk and simmer for five minutes.Add cashew nuts,elaichi powder and ghee and take off from the flame.

This is my submission for Priti's Makar Sankranti Festival event

Friday, January 16, 2009


Cattail, originally uploaded by Kamakshi2009.
This is my favorite wetland plant,cattail. M2 took this picture for me when we visited Germany in 2007.

Colorful Parrots

Colorful Parrots, originally uploaded by Kamakshi2009.

These beautiful Parrots were taken by M2 at the Bird Park in Singapore 04.

Thai Velli Kolam

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Kanu Pongal

I made this arrangement on turmeric leaves for the crows to eat. I was thrilled to bits.Then crows got so curious that I was scared they would pull out the leaves before I made the arrangement of left over food.I even kept manjal sadham for them.

To elaborate, this festival is celebrated after sankranti. This festival is called kari naal and kanu peedai.This is mainly celebrated for the welfare of brothers.The lumps of food that you see is called Kanu pidi. I have kept four fresh manjal leaves and have made seven marble sized balls of curd rice,eritha kozhambu,chakara pongal and manjal saadham
.This my submission for Pongal Celebrations at Pritis Makar Sankranti Festival
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Wednesday, January 14, 2009

Pongal Meal

This was the Pongal Sapad we had this afternoon .

After seeing Priti's Makar Sankranti festival event,I have decided to add how I celebrated Pongal at home.We celebrate Pongal for three days. The first day is Bhogi Pandigai,when the entire house is cleaned with the frontage of the house decorated with kolam and kavi(red oxide).

The second day is Sankranthi,this festival also falls on the first day of the Tamil month Thai,so its equally auspicious.After my ablutions, started off with the naalu moolai kolam, followed by tying of the mango thoran at the entrance of my home. We follow a custom of tying manjal kothu(turmeric plant) around the chakara pongal utensil and ginger kothu around the rice and dal utesil.I anointed the pathram with manjal and kumkum before tying the roots. These utensils need to be kept on the suryan and chandiran kolam. I kept the following items for pooja betel leaves,nuts, flowers, bananas,sugar cane,coconut and jaggery.After thanking the sun god for all his benevolence we took our food. The next day we celebrate Kanu Pandigai where we make kalanda sadham like puli sadham,thengai sadham,lemon rice and curd rice.Thus Pongal turns into a feasting and thanks giving festival for us at chennai.This is my submission for Pongal celebrations to Priti's Makar Sankranti Festival Posted by Picasa

Happy Pongal

This is my submission for Priti's Makar Sankranti festival for hand made art
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Monday, January 12, 2009

Chennai Power Outage

On the 7th of Jan we had a power cut, I seized the opportunity to inaugurate the basket shaped candle stand given to me by Ro.Thanx Ro for the thoughtful gift.

Jute art

This is my mom's jute creation.Thats the bangle that I used to wear when I was a kid!.
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Chennai Night Sky

This was captured on Saturday and I was on cloud 9 , thanx to Vidhya
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Friday, January 9, 2009

Morning Breakfast

I had some left over rice last night. I did not want to throw it. I used it up for breakfast this morning. You can call this fried rice south Indian style.
Ingredients:Onion-1.Green Chilli-1,Tomato-1,Carrot-1,Capsicum-1,Oil-1 tbsp,mustard-1tsp,turmeric-a pinch,Salt to taste
Method: Cut up the above mentioned vegetables. Heat a pan. Put in the sesame oil, wait till the oil heats up. Splutter the mustard. Fry the green chilli,onions and the vegetables.Fry till all vegetables are cooked. Add turmeric and Salt.Stir for a second.Now add the cooked rice. Mix the veggies and the rice and serve hot.You can use yogurt as side dish.
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Friday Morning Kolam

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Wednesday, January 7, 2009


Last night I made khichdi, a mish mash of rice, lentils,veggies and spices. Its so easy to make if you have a pressure cooker and is considered a comfort food.


Rice-1 cup
Yellow moong dal-1/2 a cup
Green chilli-1
pepper corns-10
ginger-a small piece crushed
cumin seeds-1 tbsp
coriander leaf
turmeric-a pinch
Salt-according to taste
Asafoetida-a pinch
Garam masala-a pinch
Vegetable of choice-handfull-I used cabbage and potato
Ghee-1 tbsp

Method: Wash one cup of rice and half cup of lentils. For one cup of rice use 3 cups of water. For 1/2 cup of lentils use 1 cup water. Take a container to be put inside the cooker. To the washed rice and lentils add water. To this mixture add all the spices and vegetables and salt according to taste. Close this container and put it in the cooker to cook. You can put the cooker off after 5 whistles, the idea is to make the mixture mushy. After the pressure is released remove the container from the cooker. Add ghee and coriander leaves and mash the mixture with a spatula.The yummy khichidi is ready. Serve it yogurt,pickle and pappad.This is actually a balanced meal. You get the carbs from the rice,protein from lentils,minerals and fiber from veggies and fat from ghee. Cumin, pepper,asafoetida,ginger aids in digestion. Turmeric is an anti bacterial and anti cancer agent. Green chilli boosts metabolism.Coriander leaf is aromatic and is considered to be carminative.Khichdi is one power packed meal.
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Bell Pepper Raita

Made this simply and tasty raita on Saturday.

Bell peppers- I used 3
Low fat yogurt-200 gms
Oil-1 tsp( i use sesame oil)
Asafoetida-a pinch(optional)
mustard seeds-1/2 tsp
Green chilli-1(optional)
Jeera powder-a pinch(optional)
Salt to taste

Method: I cut up three bell peppers(green,red and yellow) into small bite sized pieces. Use a tsp of oil to splutter mustard in a pan, add in a pinch of asafoetida and green chilli and scald it in the pan. Add the bell peppers and fry veggies till it cooked.Cool it and add it to the thick curd. Add in salt and jeera powder and serve as an accompaniment to pilafs or eat it as a salad.This is healthy too.
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Tuesday, January 6, 2009

Musée du Louvre Paintings

Giuseppe Arcimboldo(1527-1593),Le Printemps(Spring, Oil on canvas 1573),Mona Lisa
M2 and me visited Paris on July 2007. We paid a visit to the Louvre museum. We saw some amazing paintings and sculptures from around the world. As a souvenir we purchased the Musée du Louvre calendar 2008. I'm featuring the painting called Le Printemps (1573) from the calendar. I simply loved the way the painter has incorporated flowers and leaves to represent spring in the form of a portrait. This is so creative, and so life like. He has taken into account miniscule details that simply amazes me. I wonder how long he took to complete this portrait. Sheer talent this.
For more details visit:
The fourth picture clockwise is also from the Louvre website. This painting is by Giuseppe Arcimboldo (1527-July11,1593) , an Italian painter. He is known for making portraits made entirely from flowers,leaves, fruits etc. The painters picture is from wikipedia. He has also painted other seasons like Winter,Summer and Autumn.

Friday, January 2, 2009

2009 Kolam

Party at my place on 30/12/08

We were so sick of eating out, that we decided to host a party at home for a couple of M2's friends. I made bisibele bath and rasam.M2 made baby potatoes,my mom made thayir sadam. I outsourced the salad and the starters to Naya Swad. They are located at no:778,poonamallee high road. The owners are Manoj and Vrinda Kejriwal.They serve some authentic home made gujurathi fare. I asked for corn and paneer cutlets,tiranga idli dhokla,rotis and channa masala without garlic,chinese salad and pani puri. Pani puri was a good starter and a show stealer. Our guests liked it a lot.The food ordered from Naya Swad was awesome and I liked the chinese salad the best. We are having friends to come over after a long time, i had a good time.

Happy New Year 2009

My dad bought this cake for us from Mc Rennet for NY.So Happy New Year bloggers.I intend to make a lot of online friends this year.Is there anybody out there??

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