Yellorai for JFI-Rice

My maternal Grandmother - "Ammama" as we call her, is a Krishna Bhakt (Devotee of Lord Shree Krishna). Ammama breathes and lives Krishna! You know how we pick up a Telephone call and say "Hello!" - she says "Radhe Krishna" :-) She spends hours reading and singing to Lord Krishna! She has a little Unjal (Swing) made of silver in her altar, where she has a tiny idol of baby Krishna. She sings lullabies to that baby and recites numerous slokams everyday. She lives alone my Ammama - and her favorite pastime is Seva for Shree Krishna and watching those sappy soaps on SUN TV!
Well anyway, when Ammama used to visit us in Bangalore, every Saturday she would go to the Shree Krishna Temple in Malleswaram, Bangalore. It is a really beautiful old temple, which has the old world charm and is dedicated to Lord Krishna! I really should get some pictures of this temple next time I am in India!
And on Saturdays, they would make "Yellorai" as Prasadam in that temple for the Lord! Yellorai is a Mixed Rice that is made from Sesame Seeds. Not sure why it is made only on Saturday's and only in that temple! I have never had this Prasadam in any other temple and never had it in that temple on any other day!
I loved that prasadam and I would pester my Ammama to find out from the cook there how he makes it! Find out she did, and here is that wonderful yet simple recipe for you guys! A humble treat for JFI - Rice; my entry to the Event.



JFI- Rice is hosted by dear Sharmi of Neivedyam this month, a brainchild of Indira of Mahanandi!


Yellorai for Lord Krishna

You will need:
2 Cups Cooked Rice
Salt to taste

For the Powder:
2 tbsp White sesame seeds
1/2 tbsp Black Sesame seeds
2 tbsp Urad Dal
7 Dry Red chillies


Ingredients for the powder

For Seasoning:
2 tbsp Sesame seed Oil
1 tsp Mustard seeds
1 tsp Urad Dal
1 tsp Channa Dal
a few curry leaves
a pinch of Asafoetida (Hing)

Method:
In a pan, dry roast the powder ingredients separately. Then combine all of them and grind them to a smooth powder. Keep aside.
In a pan, heat the oil. Add the seasoning ingredients one at a time starting with the Mustard seeds. Once the dals are a golden brown add curry leaves and saute. Turn off the stove. Combine the seasoning, the ground sesame seed powder, salt and rice and mix well. Serve warm.





As always, hope you guys enjoyed my little story, the simple recipe and if you do try it be sure to drop me a line. I love knowing that people do try my recipes, and of course how they turned out!

Varalakshmi Vratham, This and That

In the Hindu culture, the Friday before the Pournima (or full moon) in the Hindu month of Sraavana is celebrated in the honor of Goddess Lakshmi Devi - Varalakshmi Vratham as the festival is known is an auspicious occassion for women of Hindu Tradition. Goddess Lakshmi - the beautiful goddess who personifies all the eight virtues of nature (called Ashta Laskhmi) is said to be the bestower of health, wealth and prosperity. On this day, women in the Southern States of Andhra Pradesh, Karnataka and some parts of Tamil Nadu celebrate this festival and pray for the health, wealth and prosperity of their families.
As part of the ritualistic tradition of this festival, I perform this pooja at home every year. More so because Shree Lakshmi Devi is one of my favorite goddesses (Ishta Devata!) and also because I would like to expose my children to my culture and tradition, to whatever little they can be exposed to and whatever little I can teach them, here at home (Home away from home :-)
Traditionally, we at home prepare ahead, by cleaning and getting things ready for the pooja the previous day. On the day of the pooja, I wake up early, bathe early and start my preparations. I arrange everything (as seen below) and perform the pooja after having cooked a variety of delicious dishes which are offered to Goddess Lakshmi during the Pooja. We invoke the Goddess into the kalasham (silver pot filled with water and a coconut decorated above it) by praying to her. Then after the pooja is done, we offer fruits, sweets, savory and other cooked food as offering. As part fo the ritual, tradtionally we invite several girl friends home and offer them thambulam - an offering of Tumeric (pasupu), Vermillion (Kumkum), Betel Leaves and Supari and a special gift. They also get to eat the specially prepared neivedyam or offering and the delicacies prepared for the day!
Whew! That took a lot of effort to put it in the right words! I am not as religious as it seems from above. More of a simple, god fearing person, though I enjoy all the festivals and culture that my Hindu tradition has to offer. Not to mention that mom was around this time and I was able to do all this a little more easily!

Here are some Pictures from the Pooja:


Varalakshmi Vratham - Kalasham with the Goddess and the preparation for the Pooja


Varalakshmi Vratham Pooja Saamagri (Pooja Items)


Preparing for the Pooja


Offering of Fruits and New Clothes (my New Saree)



The Goddess after the Pooja!


Finally the Prasadam (offering) -clockwise from left: Bobbattu or Obbattu, Cucumber Kosambri, Masala Vada, Cabbage Koora, Green Beans Koora, Appalam, Chitrannam (orLemon Rice), Rice with Majjiga Pulusu (Gravy made of Buttermilk).

We also had Obbattu or Bobbattu Chaaru and some curds too!

Hope you guys enjoyed my pooja and the food!

I also wanted to share with you guys some pictures of everyday life in my home - having been inspired by my blog buddy Archana of Rang Decor, Rang - Colors of Life, Mallika My Princess etc. (no idea how she keeps up with 4 blogs!) I have been taking pictures in and around my house and my life! Here are some:


Isha's picture - Her imaginary house, herself and her imaginary dog! The blue sky and the sun, not sure what the red and yellow stuff is! She said "Mom, u have to just imagine!" :-)



Isha is very much into Balloons, Hearts, People and the Sun!


A riot of Roses - I love fresh flowers!


Pink Gladioli - Cheering up any soul! Thanks N for the wonderful flowers!


Hope you guys enjoyed the long post!

Healthy Chivda and Thanks

A cup of hot 'garam chai' (hot tea) and a bowl of spicy chivda, perfect for a summer evening! Or let's just say any evening! I'm sure all of us desis relate to that... but I dont! Because I am a South Indian at heart - I am a coffee drinker! I love my coffee .. morning or evening! Hot filter kapi (coffee) is more like my style! Though I've got accustomed to the taste of either black coffee or a cup of hot Taster's Choice Coffee with milk! Ok, ok now I am deviating from the point.
Everyone at my home are evening tea drinkers except me! And along with their chai they like something to nibble on. So to please their palate, I came up with this healthy snack! My kids love any kind of chivda. They can eat it by the bowlful (as long as it is not too spicy!) . In South India, chivda is usually called 'mixture'. Like the name suggests it is a mixture of various things and is spiced with some chilli powder, seasoned and served as a tea time snack. It keeps for a long time and can be stored in air-tight jars! My only tryst with the chivdas and mixtures back home in India are that they are too greasy and too un-healthy to be eaten on an everyday basis!
So to make truce, I usually make this healthy chivda with cereal! No more guilt when you eat chivda!
This is my friend Shabna's recipe and creative idea! Thanks Shabs for this wonderful snack. I bet u think that i never make it and have forgotten all about it!


Healthy, Tasty Cereal Chivda

You will need:
Actually you can use any cereal of your choice, but I use these.
One box Kellogs Corn Flakes
One Box Kellogs Rice Crispies
One Box GM Whoel Grain Kix Cereal
3 tsp Red Chilli Powder
1 tsp Turmeric Powder
Salt to taste
1 cup Peanuts (or store bought Salted Spanish Peanuts - one box)
1 cup Whole Cashews
1 cup Channa Dalia (Chutney Dal)
3 sprigs curry leaves
2 tbsp Oil

Method:
In a pan, heat the oil. Add the Peanuts , channa dalia and cashews and roast until golden brown. Then add the chilli powder, turmeric and curry leaves. Turn off the stove. Add the toasted nuts with seasoning, cereal, salt and mix well in a mixing bowl. I usually add only half box of each of the cereals. That way i make the next half later and it tastes fresh!
Cool and store in an air-tight jar. Serve with hot tea or Coffee!


Healthy Chivda - One more look!


And I almost forgot about this! Many thanks to my dear friend Sia of Spice Corner for the thoughtful and wonderful award that she conferred upon me! This is my first award and I was so excited when i saw it! I have tried many of Sia's dishes and they never fail me! Not sure if I deserve this one, but she surely does, "weaving her way through blogsphere with her lovely comments and making me smile" Thanks and hugs to you Sia!

And also many many Thanks to lovely Richa of As Dear as Salt! She is one of my favorite bloggers! Love her recipes! I love the traditional touch she has and always has some pretty funny anecdotes to share! My mom raves about Richa's site. Thanks and hugs to you Richa!



The Power of Schmooze Award is for bloggers who “effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don’t limit their visits to only the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship.”



And then following the tradition... I really have so many favorite bloggers! Each blogger is special in their own way. Everyone is so nice and is here to make blogging buddies! We have a pretty nice community out here! We are all strangers yet we share a special bond and know so much about each other! And to me, in a place away from home, my blogging buddies and readers keep me going and make me feel special. So all you dear bloggers please take me up and help yourself to this fun award!

Though I want to specially mention my first online friends who were there for me whenever i needed them, who know the true me and stood by me through good and bad times:

Bee and Jai of Jugalbandi
Meera of Meera's Blog
Ranjani of Eat and Talk
Reena of Spices Of Kerala
Jen of Mexican Masala

Thanks for stopping by people! Have a great day!

The Glory of Puri!

Every Indian understands the glory of this humble homemade bread! What's not to love about this? The wonderful golden puffed look, the paper thin dome or the delicious bites that taste ever so great with sabji on the side. The only setback you ask? Its deep fried! Not the healthiest of breads! So when I saw that Anita of A Mad Tea Party announced this party, I thought to myself "Sure I should participate, it would give me a chance to eat puris!" You see I've not eaten puris in the longest! I love them, but the health factor (read weight factor!) always is top priority! And i was even more excited when I saw all the wonderful puris appearing on favorite blogs around the blogosphere!
In our home, during my growing up years :-), puris were always made once every week. Each time it was served with a different side. The classic of those were Potato Sabji or also called Potato Palya in Kannada, Vegetable Kurma or Moong Saagu! The memories of childhood enforce themselves, and these are still my favorite combinations. My daughter loves to eat Puri with Potato Sabji! She calls it "Puri with Indian Mashed Potato" and eat it like a taco! She cradles the sabji in the puri like a taco and enjoys it! I'm sure these will be her memories for the future!

Here's my puris served with Potato Palya on the side!


Puri with Potato Palya

You dont want me repeating how to make Puris do you? :-) There are tons of Puri recipes out there on all my favorite blogger sites! Do check them out!

As for Potato Palya - This is how I make it!


Thanks for stopping by, Hope you guys enjoyed the Puri Party!

Happy Independence Day!

Dearest Friends,

Wishing all my dear Indian friends a very Happy Independence day!
In honor of this special day, I would like to present to you our National Anthem - composed by Shri Rabindranath Tagore and a translation of the same!
Jai Hind!

" Jana Gana Mana Adhinayaka Jaya He
Bharat Bhagya Vidhata
Punjab Sindh Gujarat Maratha
Dravida Utkala Banga
Vindhya Himachal Yamuna Ganga
Ucchala Jaladhi Taranga
Tava Shubha Name Jage
Tava Shubha Ashisha Mange
Gahe Tava Jaya Gata
Jan Gan Mangaldayak Jay He
Bharat Bhagya Vidhata
Jaye He ! Jaye He ! Jaye He !
Jaye,Jaye,Jaye,Jaye He "


The translation of the Indian National Anthem in English:

Thou are the ruler of the minds of all people, dispenser of India's destiny.

The name rouses the hearts of Punjab, Sind, Gujurat and Maratha. Of the Dravid and Orissa and Bengal.

It Echoes in the hills of Vindhyas and Himalayas, mingles in the music of Yamuna and Ganga and is chanted by the waves of the Indian Sea.

They pray for your blessing and sing thy praise. The salvation of all peaople is thy hand, thou dispenser of India's destiny. Victory, Victory, Victory to thee.

Source: indianchild.com


Have a wonderful day!

A Simple Summer Salad

Seems like all my posts nowadays start with "Simple"... Simple food and Simple living! In this fast paced crazy world its a challenge to achieve simplicity! Don't you guys think so?
Well anyway, summer is the time for colorful salads. Salads that are rich in nutrition and salads that are refreshing and light! Paired with a smoothie or a fruit juice they make a perfect simple meal for a hot afternoon!
This is one of my Indian "Ishstyle" salad that is rich in flavor and quite filling! Very easy to assemble and really low cal- this salad is a summer delight!


Simple Summer Salad

You will need:
1 Cucumber (these are abundant during summer! We cant keep up with the surplus of cucumbers in our home)
1 cup Cherry Tomatoes (You can use any tomatoes, but I love the sweet yet tangy flavor of these little puppies!)
1 Large Carrot
Cilantro
1 green chilli (To add zest!)
1/2 cup cooked Garbanzo Beans (also called chickpeas or Kabuli channa - not in my picture above! I was out of these).
a few walnuts
a few soynuts

For the dressing:
1/2 Fresh Lime
1 tsp grated ginger
salt to taste
1 tsp Honey (optional)
Mix all of the above in a small bowl.

Method:
Wash, peel and chop the cucumber and carrots into cubes. Chop the cherry tomatoes into halves. Combine the veggies, chopped cilantro and the nuts in a mixing bowl. Add in the dressing and toss well. Serve chilled!

You really can add any additions to this if you want. I sometimes throw in some dried cranberries and some fresh blueberries!


One more look!
Hope you guys enjoyed this refreshing salad!

A Simple Rajasthani Meal

Rajasthan the princely state, known for its fiery, delicious cuisine is a popular tourist spot and is the beautiful land of royal cities such Jaisalmer, Jodhpur, Jaipur and Udaipur. It’s been a while, but what I remember of my visit to Rajasthan is the Hawa Mahal – the Palace of the winds. The Hawa Mahal is a huge beautiful palace structure made of pink sand stone with numerous windows and balconies.

Source: MapsofWorld.com

I also remember the innumerable camels in this desert land, camels beautifully adorned with tinkling bells and thick colorfully embroidered runners around their back to serve as a seat for visiting tourists. I remember getting on to the camel’s back a little scared but also remember how comfortable it felt and how easily the camel walked, swaying side to side. I also remember visiting the Amber Fort, the white marbled palace, where the décor, the ornamented walls and the many beautiful mirrors of the palace were stunning beyond words.
See Pavan Gupta’s beautiful, captivating pictures of Amber Fort and colorful Rajasthan here.

And coming back to the reason for this post… Rajasthani Food is unique and fiery in taste. The ever famous Dal Bati – which is spicy lentils and dumplings made of flour served with ghee or clarified butter, and Churma – ground wheat flour cooked with ghee and sugar served with Bajre ki Roti – Roti made of Bajra flour, is the daily staple of Rajasthani’s. Not to mention the gatte ki sabzi and innumerable sweets such as malpua, Balushahi etc. All this and more can usually be eaten in any Rajasthani style restaurant.
But to me a home-cooked simple Rajasthani meal is made of Dal (Cooked Lentils), Chaawal (Rice), Sabji (Curry) and Roti.
While I was growing up, a Rajasthani family lived on the 2nd floor of my maternal home in Bangalore. Prem and Bimal, were a wonderful couple that were very hospitable and very friendly. I literally lived in their house. Prem Bhabiji as I used to call her, was wonderful company. She constantly entertained me with her wonderful stories of Rajasthan and her life there and her wonderful home cooked rajasthani food. Life has just happened and I have lost touch with them. Not sure where they are, but if anyone from the Bansali family is reading this, please get in touch with me. I would love to here from you guys!
Prem Bhabiji used to make this simple home cooked combination all the time, a combination of Roti, Dal, Chaawal, Papad ki Sabzi ( Curry made of Papad or Crepes) and Aloo Matar ki Sabzi (Curry made with Potato and Peas). Everything was usually dabbed with generous amounts of ghee and was always served with a roasted papad on the side.
In her memory, I tried to recreate this combination at home this weekend. I can say that I did pretty darn good as far as taste was concerned! I’m sure she would be proud of me.
Hope you guys enjoy this simple home-cooked Rajasthani meal! And as always if you do try it, let me know, I’ll be thrilled to here from you guys!

A Simple Rajasthani Meal


Clockwise from top:Dal or Spicy Lentils, Papad ki Sabzi, Chaawal or Rice, Roti and Aloo Matar Sabzi.

Tadka Dal (Spicy Lentils seasoned to perfection)


Tadka Dal


Dal Chaawal - Spicy Dal served with Rice

You will need:
1 cup Toor Dal (split Gram Dal)
1/2 tsp Turmeric Powder
1 1/2 tsp Red Chilli Powder
a pinch of Garam Masala Powder
Salt to taste
Chopped Cilantro for Garnishing

For Seasoning:
1 tbsp Ghee or Clarified Butter
1 tsp Cumin seeds or Jeera

Method:
In a pressure cooker, cook the Toor Dal with a pinch of Turmeric and about 4 cups of water. Cook for 3 whistles or until fully done. Allow to cool. When the pressure has cooled off, open the cooker and mash the dal lightly with a ladel. In a small seasoning pan, heat the ghee, add the cumin seeds, a 1/4 tsp turmeric powder and the chilli powder. Add this seasoning to the dal mixture. Add salt and garam masala and cook on low heat for about 5 minutes until well blended. Add about 1/2 cup water if the dal is too thick. Garnish with chopped cilantro and serve hot.

Papad Ki Sabzi (Tangy curry made with papad)

Papad Ki Sabzi


Papad ki Sabzi - One more look

You will need:
2 Papads - Broken in pieces (Prem always used authentic Bikaneri Papad, but I just used Lijjat Pepper Papad - available in most Indian stores)
1 cup Homemade Curds
2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1/2 tsp Dhaniya Powder or Coriander Powder
a pinch of Hing or Asafoetida
1/2 tsp Cumin seeds or Jeera
2 tbsp Ghee or Clarified Butter
Salt to taste

Method:
In a pan, heat the ghee. Add the cumin seeds and all the dry powders except the salt. Then add the homemade curds and mix well. Allow to cook for about 5 minutes on a medium flame. Then add the salt and the broken pieces of papad. Mix well and cook for about 3 more minutes. If you think the curry is to thick add just about 1/4 cup of water and mix well. Garnish with chopped cilantro and serve hot with roti.

Aloo Matar Ki Sabzi (Spicy Potato and Peas Curry)

Aloo Matar ki Sabzi


Aloo Matar Sabzi - One more look!

You will need:
4 Potatoes - Peeled and Washed
1 cup Green Peas (Fresh or Frozen is good)
2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Dhaniya Powder
Salt to taste
2 tbsp Ghee or Clarified Butter

Method:
Peel, Wash and Chop the Potatoes into cubes. In a pressure pan or pressure cooker, heat the ghee. Add the cumin seeds, then the green peas. Then add all the dry powders and mix well. Saute for about a minute. Then add the chopped potato cubes. Add salt, about 2 cups of water and mix well. Close with the lid and cook the mixture for about 1 whistle. Allow the pressure to cool. Open the pan, mix well and cook some mroe if needed on a open pan. Garnish with chopped Cilantro and serve hot.

And finally, for the rice, I just cooked Basmati Rice on stovetop seeasoned with 1 tbsp of ghee and cumin seeds and salt. Cook until done and serve hot. I served the Rajasthani meal with a side of sliced onions and green chillies. Eaten traditionally this way, the onions and green chillies add a zest and flavor to the meal!

Onions and Green Chillies on the side


Our simple Rajasthani Meal

Hope you guys enjoyed the simple meal. It was fun sharing some memories and cooking a fast simple Rajasthani meal.