Ada - Guest post by Reshmi of Funwidfud

I'm again back with guest post " Something Sweet" after a long time. Today our guest Reshmi of Funwidfud is here to share a traditional kerala recipe with all of us & she is also the first guest in my blog this year.. :)
In Reshmi's words:
When  Sreevalli of Ammaji Recipes asked me for a guest post some time back,  I was totally hooked up with multiple jobs.. but before I could tell a list of tasks in front of me she told that I can chose a later date, for which I accepted..I totally left it there and was moving around when around the corner I remembered about the guest post. Now cooking was fine but clicking it was very difficult..Finally when I saw a little sunshine I went with this simple but a traditional recipe of Kerala.

      Ada is a sweet delicacy from Kerala.These are steamed  rice pockets filled with sweet coconut filling.  It is know as ela ada because of the way it is made. Usually plantain leafs are used to cook them, but due to the unavailability of them here I have experimented with parchment paper and its a success. They are enjoyed as snack/sweet during evenings with tea as well as can act as breakfast if you have a sweet tooth in the morning.

Ingredients

Rice Flour-1 cup(pathiri/puttu/idiyappam powder)

Salt- pinch

Water-11/4 cup

Coconut oil-1/2 tsp

Grated Coconut-1/2 cup

Jaggery-2 cubes

Rock sugar/kalkandam-2 tbsp(optional)

Cardamom seeds-from 2(crushed)

Parchment paper- 4 to 5 nos( 10" square approx.)

Method of preparation:

1. In a bowl add rice flour, coconut oil and salt.

2. Bring water to rolling boil  and turn off the heat. Add 1 cup of water to rice powder and mix well with a spoon. Close the vessel and set aside for 10 minutes.

3. Now when the dough is warm to touch mix it with hands to form a soft and pliable dough. you can add more(1/8 cup) of the boiled water if needed.

4. Mix the grated coconut along with powdered jaggery, rock sugar and cardamom powder and mix well and set aside.

5. Now take a lemon sized ball of dough, place it on the parchment paper, grease your hands with coconut oil and flatten the dough with your fingers to a circle of equal thickness.

6. Now add 3 to 4 tbsp coconut filling in the center and fold the parchment paper to half and press the sides of dough so that it sticks together.

7. Heat water in a steamer and when steam starts to come place the parchment paper into it with the open end folded and placed to bottom.

8. Steam it for 5 to 7 minutes and remove it on to a plate. Continue cooking for the whole dough.

9. Serve warm.

Notes:

1. You can add raisins, cashews to the filling.

2. Adding more filling is up to you. In that case you will require to increase the amount of coconut, jaggery.

3. This ada is usually made using banana leaf. Since that is not available here I made using parchment paper. If cooking with plantain leaf you have to follow the same method.

I want to thank Reshmi for making this post possible. 

  

Eggless Pistachio Cookies

Happy New Year to all.

On the occasion of new year I'm sharing this borrowed recipe from Food Network magazine.This is a eggless recipe with a crunchy & crispy texture. You can also feel pistachio's in every bite & the best part is you can replace pistachio's with your favorite nut.

Yields : 20 Cookies

Ingredients

3/4 Cup + 2Tbs all purpose flour

2/3 Cup unsalted pistachios 

1 Tsp baking powder

1/2 Cup icing sugar

1/2 Tsp salt

1/2 Cup butter at room temperature 

1 Tsp vanilla extract

Preheat oven @350degrees. On a baking sheet spread the pistachios & bake them for 10 to 12 mins. Now remove them from oven & you can smell the aroma of roasted nuts. Allow them to cool. Sift all purpose flour,baking powder & salt in a bowl. Grind nuts & 2 tbs all purpose flour to a smooth powder.

In a big bowl beat sugar, butter & vanilla extract until light & fluffy.Now mix the dry ingredients with butter mix & to that add the nut powder & roll it to a rectangular shape.

Cover this dough in a plastic wrap & to make it firm  refrigerate it for at least 2hrs or whole night.

Preheat oven @350degrees. Mean while line your baking sheets with parchment paper. Roll the dough in between 2 pieces of parchment paper & cut it using a shape as you want. 
Now line the cookies on prepared baking sheets. Bake them for 10 to 12 mins until golden brown.
Cool them for 3 mins on baking sheets & move them on to a rack to cool further.

Serve them with milk, coffee or tea. They are just yum.

Note: 

1.You can replace pistachio with any other nut.

2. I refrigerated the for 2 hrs & it was nice enough to handle. 

Or you can just sprinkle a little flour & roll.

Semiya Payasam | Vermicelli Kheer

A simple & easy recipe for any occasion. I have these sweet cravings at night late after 10:30PM :) I know it's weird.. But this easy peasy recipe comes to my rescue at that time. You can make it as a stove top or a microwavable version. I'm not comfortable cooking in microwave due to the radiation problems every one talk about..So today I'm sharing a stove top one here. 

Ingredients 

1Cup Vermicelli
1/2Cup sago

2Cups Milk

1/2 Cup sugar ( Adjust accordingly)

1Tsp elachi powder

1Tbs butter
Few almonds & dry fruits

Heat a pan with butter. To that add almonds & dry fruits. Fry them for 1 min & remove them on to a plate. To the same add vermicelli & roast it lightly.Switch off heat & keep aside.
In a pan take sago with 1/2 cup milk & cook them on a low heat till they are puffy and done.
Take the butter roasted vermicelli & mix it with cooked sago. To that add the rest of milk & bring it to boil. Now add sugar & stir it. Payasam is ready so switch off heat. To that add elachi powder & dry fruits.

Serve it warm & enjoy the taste .

Mamidikaya Kobbari Pachadi | Manga Thengai Thogayal | Mango Coconut Chutney

I am digging up my archived post & attaching it a new picture to celebrate their yumminess. Not to mention that this is a very delicious recipe perfect along with rice & dosa.

Ingredients
1 Cup chopped coconut pieces
1 Cup chopped mango pieces
4 Green chilli's( Adjust according to your spice levels)
Salt
Seasoning
3 Tbs of oil
1 Tbs of mustard seeds
1 Tbs of jeera
1 Tbs of channa dal
1 Tbs of urad dal
4 Red chili's
4 Curry leaves
Pinch of hing

Heat Pan with oil. Add seasoning to pan once the mustard starts jumping remove it from heat. Allow them to cool down.
Grind the seasoning first to that add salt, mango & coconut pieces. Grind it coarsely.

Chutney is ready to serve. If you like add a little seasoning on top & serve it. 

Gongura Pachadi | Pulicha Keerai Thuvaiyal | Sorrel Chutney

Gongura pickle is called " Andhra Mata " and a very famous andhra recipe.This chutney is made in different ways & I'm just sharing one of the styles which we make at home. I used the red stemmed leaf which has more sourness than the green ones. This is also one of those pickles which can be stored year long & can be enjoyed when ever you like.

Ingredients

2 Cups dried gongura leaves

4 Tbs tamarind

1 Tbs methi seeds

12 Red chili's
1 Tbs coriander seeds
Pinch of Hing

Salt for taste

2 Tbs oil

Seasoning

1 Tbs urad dal

1 Tbs mustard

4 Tbs oil ( Add if you need more)
4 Pods garlic (Optional)

2 Red chili's

1. Clean gongura leaves and dry them on a cloth overnight.

2. Heat a pan and add gongura leaves along with oil.Fry them till they are cooked or till they gain soft texture & change to dark brown color.Switch off heat & allow those fried leaves to cool.

3. Add 3tbs oil to pan & add dry red chili's,methi seeds, coriander seeds & hing. Fry them for 3mins & switch off heat. 

4. Grind the fried ingredients coarsely.Later add the gongura leaves, tamarind,salt & grind them.Remove the chutney in to a bowl.
*** Now you can refrigerate this chutney in a air tight box & use it with addition of little seasoning when ever you want.

Seasoning
Heat a pan with oil and add the seasoning to it. Once the mustard starts jumping. Switch off heat & add it to the above chutney and mix it well.

* Serve with rice and butter.It tastes delicious. Some to enjoy it with little onion pieces & green chili's for extra heat.

Deepavali

Deepavali/Diwali is also known as "Festival of Lights" celebrated on the occasion of Satyabhama killing the Narakasura.This festival is celebrated for 3days starting with dhana trayodasi , naraka chaturdashi & deepavali amavasya. Deepavali is a fun filled festival to all of us. We get to have yummy homemade sweets & savories along with fire crackers. My maternal grandparents used to visit us & deepavali in my chilhood & it was always memorable.

Deepavali 2012

On dhana trayodasi we pray to Maha lakshmi devi for wealth & prosperity. There is a saying that we should purchase gold on this day. The actual thing is on this day you have to invite guest to your house & serve him nice food along with tamboolam. In which you are suppose to add at least a gram of gold & offer the tamboolam to guest.
So taking todays gold prices in to consideration I limit myself with lakshmi pooja on this day.. :)

Deepavali 2011

The day after dhana trayodasi is naraka chaturdashi. On this day we prepare sweets in the morning & at eve we take a head bath & offer the sweets to god. My parents also have a custom of "Dubbi kottadam". I don't know how to translate in english as it is typically a tradition where you hang big oily threads to a cut gongura/roselle stems & lit them in front of the house. We pat them to ground till the fire goes off. This is typically done to remove the dishti or evil eye to the house. Then later we enjoy the sweets which are offered to god & also will do some fire cracking too.

Deepavali 2009

Where I'm living we generally decorate our house day before deepavali & setup for pooja the next day. Deepavali day we do Laxminarayana pooja in the morning & in the eve we do Dhana lakshmi pooja. We offer god maha neivedyam/prasad in the morning & a sweet with besan for the evening pooja.

Deepavali 2006

In the eve after dhana lakshmi pooja we decorate out side of our house with lots of oil lamps & do the fire crackers. It is also said that you have to lit at least one fire cracker on this day to celebrate the victory of god.

Deepavali 2011

Day after deepavali on padyami the auspicious month " Karthika masa " starts & the month is a festivals to me. There are so many important festivals starting with mondays, nagula chavithi, ksheerabdhi dwadashi & karteeka pournami. At end of the month we leave floating oil lamps in a plantain stem @ a near by lake, river or at least in a bucket. 

I hope that you all have enjoyed my festive preparation series for Blogging Marathon. Staying away from home country cuts out lots of traditional possibilities while celebrating a festival. 

Have fun.

Varalakshmi Vratham

Sravanamasam, the 5th month of hindu calendar is an auspicious month. Varalakshmi vratam falls on 2 friday of this month or the friday before poornima & Maha Lakshmi Devi is worshiped as Vara lakshmi devi on this day. This pooja is performed by married & unmarried women for prosperity, wealth & happiness.

For this festival we start preparations with purchasing of any gold ornaments or at least a lakshmi roopu or lakshmi kasu a few days ahead of the festival.
Cleaning the house is common in all festivals. Apart from that the preparations start one day ahead with arranging the pooja items. Few of the must have items on the list are flowers, fruits, coconut, turmeric, kum kum, toram & prasadam for goddess.

Setting up for pooja.

On the pooja day we wake up early in the morning take head bath & will prepare for pooja. Initially we arrange the goddess with flowers, ornaments & any new jewelry bought can be kept near goddess.

Pooja starts with lighting the deepam & pooja will take around 30 to 45mins. I have a CD of pooja procedure & I'm following the same for year's.{For pooja procedure you can get a CD or a printed book that are available in Indian book stores.}

For initial prasadam we offer paanakam, vada pappu, coconut & fruits. Later for the main prasadam which will be a elaborated one includes a sweet pongal, pulihora, gaarelu, boorelu, dal, curry,rice & curd. Usage of onion and garlic is restricted for prasadam. {List of items might vary but pulihora & a sweet dish are a must.} It is believed that we should offer lakshmi devi a sweet made of channa dal on this day. Besan related sweet dishes are also good to offer as prasadam for goddess.

Preparing toram is part of the pooja. It is made of 9 threads & turmeric is applied to it. Toram should consists of 9 knots and it is kind of a 9knot garland with flowers and leaves. We perform pooja to toram & can wear it right away. 

The important part of pooja is Vaaina Daanam. I generally offer the first vaainam to goddess & then to anyone who is present at the time of pooja. Later will invite friends that evening & offer them taambulam & prasadam.

I wish everyone a Happy Vara Lakshmi Vratam & may goddess shower you with her blessings.

Vinayaka Chaviti / Ganesh Chaturthi

Vighna nivarana Vinayaka/Ganesha birthday is celebrated as Vinayaka Chaviti / Ganesha Chaturthi.Vinayaka is also know as the leader of gana's and is prayed for all success in our life. This festival which falls in month of bhadrapada masa is celebrated by Indians all around the world.This festival is celebrated for 11days & at the end we do nimarjana of ganesha.

This festival is also special to me as my grand mother whom I called "Ammaji" was born on this day.She is the grand mom no one can never ever replace.

Coming to todays post for Blogging Marathon festive preparations my Vinayaka chaviti preperations will generally start 2 to 3 days ahead of his birthday. Cleaning home is a main part of the all festivals.Generally I make Vinayaka @home with clay so to do that I have to start with dusting, cleaning & decorating the house just before the festival day. Once the house is clean I will start preparing for pooja the next day.I make Lord Ganesha @ home with clay as shown below.This year I made ganesha & styled him with crystals.

Later the important part of pooja is mandapam & paalavelli. In USA it is hard to get palavelli so I generally make it with new store bought sticks & apply turmeric to it.Later will decorate it with leaves, flowers and fruits.For mandapam many Indian households have a wooden one if not you can replace it with a wooden table which you have never used before. I get birthday caps & use them as a replacement of chatram.

Next comes the pooja items those are flowers, fruits,betel leaves,mango leaves, kum kum, turmeric, sindhoor, sandal wood powder, akshata etc..
In andhra pradesh we generally get 2 ganesha's as one is made of pure black mud (Banka matti or Putta matti) second we get a nice colored ganesha. But the main pooja goes for matti vinayaka & turmeric vinayaka. On festival day we make a tumeric vinayaka for pooja and also a small vinayaka with clay.

As we are all ready with the arrangements of pooja we look for a good time with no rahu kalam & yama gandam on the day & perform pooja to god.We keep books, resumes & laptops while doing pooja.Coming to prasadam or mahanaivedyam I mainly offer Undarallu or Kudumulu along with rice, curries,dal,curd & sweets.

In India we invite guests to house to see ganesha & offer them prasadam & tamboolam.The ganesha chaturthi pooja goes on for next 11days & then nimarjanam. For the next 11days we perform pooja to lord & offer him prasadam like fruits or home made sweets.In general you are suppose to do the nimarjana on odd days & not on tuesday & friday. So calculating according to that we do nimarjana of god. Here is USA we do nimarjanam @sea which is very near to us.The turmeric Ganesha is made to a paste and is applied to kids books & laptops.

The festive preparations may vary from one state to other but the Lord we all worship is same.

Recipe for Undarallu
Yields 11 balls

Ingredients
1 Cup uncooked rice
1/2 Cup channa dal 
2&1/2 Cups water
1 Tbs jeera
1 Tbs ghee
Salt
Making Broken rice
First method: To make undarallu we need broken rice. So to make that take rice & grind it coarsely.
Second method: In this method we wash the rice & dry it on  a clean cloth. Allow it to dry for 8hrs. Rice will be very delicate & it's easy to coarse grind rice.
Making Undarallu
Now take the broken rice, channa dal, jeera,water & salt in a pressure cooker. Cook on medium heat for 2 whistles. Switch off heat & allow it to cool.
Take the cooked rice mix on to a plate.(Rice mix will be very hot so be careful while handling it.).Rub little ghee to your hands & take a scoop of rice mix. Roll it in to a ball.Repeat the same with rest of rice mix.

Eggless Nutella Muffins

Other day I was watching " Extreme Makeover" on abc channel & they were building beautiful homes for veterans who are injured & suffered a lot. It was just overwhelming & I just couldn't stop thinking about the army forces who are protecting us while leaving there lives & families behind. A small tribute for this holiday season which I wanted to mention to all the army forces protecting us " Thank you guys for all your hard work.You all are in our prayers & God bless you guys".

So coming to todays post for Blogging Marathon I made this eggless nutella muffins which are just perfect..:)

Ingredients

5 Tbs all purpose flour

1 Tbs sliced oats

2 Tbs Nutella 

1/2 Tbs semi-sweet chocolate powder

2 & 1/2 Tbs sugar 

1/2 Tsp baking powder 

1/2 Tsp corn starch

3 Tbs Milk 

1 Tbs Yogurt

Preheat oven @350 degrees.Set cupcake pan with liners and keep aside.

In a bowl sift all purpose flour. To that add oats, chocolate, corn starch & baking powder.In another bowl take nutella, sugar, milk & yogurt. Whisk them till sugar is dissolved.

Now mix both the wet & dry ingredients.

Now scoop up a spoonful of batter in to already set cupcake pan. Fill liners half the way & leaving space so that they can rise.Top them with walnut & bake them @300degrees for 15mins or till the tooth pik comes out clean.

Once done allow them to rest on a counter & enjoy them warm.

Desserts

- Amarkhand

- Shrikhand

- Blueberry Crisp

- Parfait with Yogurt & Mixed Fruits

- Fruit Custard with Pomegranate Seeds

- Non-fat Yogurt Mango Parfait

- Yogurt Strawberry Parfait